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Everybody's favorite savory pancake has been combined with Buffalo chicken in this easy and fun appetizer. This new party snack will be a hit while you're watching the next football game, or any night of the week.
Ingredients
- butter: 3 Tbsp
- boneless, skinless chicken thighs: 3 piece
- Kosher salt and freshly ground black pepper: (to taste)
- Louisiana-style hot sauce (such as Franks®): 0.33333 cup
- eggs: 2 piece
- kosher salt: 0.5 tsp
- ¼ cups all-purpose flour: 1 piece
- ⅓ cups whole milk: 1 piece
- butter: 1 Tbsp (softened)
- nonstick cooking spray:
- crumbled blue cheese: 0.5 cup
- stalks celery, halved crosswise: 6 piece (optional)
Metric Conversion
Stages of cooking
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Melt 3 tablespoons butter in a saucepan over medium-high heat. Add chicken thighs with the smoother sides facing down and cook until browned, 3 to 4 minutes. Flip and repeat on the other sides. Turn off the heat and remove chicken to a plate. Let sit until cool enough to handle, about 10 minutes.
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Cut chicken into ½-inch pieces and transfer back to the plate.
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Pour chicken and any accumulated juices back into the saucepan. Season with salt, pepper, and cayenne. Stir in hot sauce, turn heat to medium-high, and bring to a simmer. Reduce heat to medium and simmer, stirring occasionally, until slightly reduced, 10 to 15 minutes. Transfer to a bowl to cool.
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Meanwhile, combine eggs, salt, flour, and milk for Dutch babies in a bowl. Whisk for a few minutes until batter is smooth and thin. Let rest for 15 to 20 minutes.
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Grease a 12-cup muffin tin with 1 tablespoon butter, then spray the cups with nonstick spray.
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Transfer the rested batter into a liquid measure. Pour into the prepared muffin cups, filling each about halfway full. Spoon some Buffalo chicken into each cup then sprinkle blue cheese over top.
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Place in the center of a cold oven. Set a baking sheet on a lower rack to catch any drips. Turn the heat to 450 degrees F (230 degrees C) and set a timer for 30 minutes, at which point the Dutch babies should be puffed up and browned.
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Remove from the oven and let sit until the centers collapse, 3 to 5 minutes. Let cool in the pan for another 5 minutes, then use a fork to carefully remove them to a wire rack. Serve hot, warm, or at room temperature with a celery stick in each one. Buffalo Chicken Dutch Babies. Chef John
