Best Buffalo Chicken Mozzarella Sticks Recipe By Tasty Recipes

BACON CHICKEN WRAPPED MOZZARELLA STICKS RECIPE BY TASTY

Steps:

• Make the marinade: In a medium dish or bowl, combine the ketchup, tomato sauce, apple cider vinegar, mustard, light brown sugar, and granulated sugar. Set aside ½ cup (130 g) of the mixture for the glaze and another ½ cup (130 g) for the dip.
• Butterfly the chicken tenders. Place a large sheet of plastic wrap over them and gently use a meat mallet or rolling pin to flatten the chicken to about ⅛-inch (3 mm) thickness.
• Remove the plastic wrap and place the chicken tenders in a the remaining marinade. Cover and refrigerate for one hour.
• Preheat the oven to 400°F (200°C).
• Remove chicken from the refrigerator. Wrap a chicken tender around a mozzarella cheese stick. Take a strip of bacon and spiral it around the tender. Repeat with remaining chicken tenders.
• Place the chicken tenders on a baking sheet. Bake for 20 minutes or until slightly crispy. Flip tenders halfway through.
• Remove the tenders from the oven and generously brush with reserved glazed. Bake for another 10 minutes or until completely crisp.
• Remove from the oven, top with chopped parsley, and serve with reserved dip
• Enjoy!

BUFFALO CHICKEN MOZZARELLA STICKS

Steps:

• In a bowl, combine all the ingredients with a fork until smooth and evenly mixed.
• Transfer to an 8×8 baking dish lined with parchment paper. Smooth the mixture out with a spatula so that it's evenly spread in the dish.
• Freeze until solid, at least one hour.
• Working quickly, remove the solid mixture from the sheet and cut into 4-inch x 1-inch rectangles (there should be 16 in an 8×8 dish).
• One by one, bread each stick by coating in flour, then dredging in egg and then bread crumbs. Dip once more in the egg, then once more in the bread crumbs, and transfer to a baking dish.
• Heat the oil to 375˚F/190˚C.
• Carefully lower about three or four of the coated sticks into the oil and fry for about 30 seconds, until golden brown. Continue this until all of the sticks are fried.
• Serve warm with ranch dip.

CROCK POT BUFFALO CHICKEN CELERY STICKS RECIPE BY TASTY

Steps:

• Place chicken in a 3-quart crockpot. Season with salt & pepper. Top with ½ cup hot sauce. Cook on LOW for 4 hours (6 hours if frozen).
• Mix ranch mix, mayo, sour cream and milk in a pint size mason jar. Cover and refrigerate for at least one hour before serving.
• Once chicken is cooked, remove it to a bowl and shred. Add remaining ½ cup hot sauce and mix to incorporate. (Add more or less to achieve desired spice level.) Allow to cool.
• Remove celery stalks from the bunch and rinse well. Cut into 4″ pieces and lay on a platter.
• Stuff celery with buffalo chicken mixture. Drizzle with ¼ cup ranch dressing (stored in mason jar), more hot sauce and dried parsley. Serve immediately or chill for up to 4 hours.

BUFFALO MOZZARELLA STICKS

Steps:

• Cook the mozzarella sticks according to the package directions, then transfer to a platter.
• Stir the hot sauce and butter together in a small bowl and drizzle over the mozzarella sticks. Serve with carrot and celery sticks and a bowl of blue dressing for dipping.