With the Superbowl around the corner, mini Buffalo Chicken Cups make the perfect bite-sized appetizer to serve at a party. If you are preparing for a crowd, these are so easy to have ready in no time and your guests will love them.
I love all things buffalo chicken, from the chicken tenders to the dip. When I was looking for a fun bite-sized appetizer to serve at a party, I thought why not try mini buffalo chicken cups.
Isn’t buffalo chicken dip pretty much synonymous with football? It’s one of my favorite things to dip tortilla chips in and I see it at most parties. Made with puff pastry, buffalo chicken cups make a great finger food alternative to buffalo chicken dip and are so simple to create.
What can you serve with buffalo chicken cups?
When serving these delicious baked buffalo chicken cups at a party, you can offer a couple of different sauce options for dunking. Who doesn’t like dipping their finger foods in a yummy sauce? Blue cheese is usually the first thing I think of when presented with anything buffalo chicken related. Since these cups are so easy to make, why not make a homemade blue cheese dip to serve along with them! You can impress your guests with all your homemade cooking skills! You can also put out some hot sauce and ranch dressing, as alternative dipping options. Garnish with celery and carrot sticks and you have a simple, yet delicious, appetizer.
How do you shred chicken?
Is there a wrong way to shred chicken? No, as long as the chicken is broken down into the size chunks you need, then shred however you like. Are there techniques or easier ways of going about shredding chicken? Yes. First, the simplest way is to use two forks. This way allows you to manually control how big or small you want the pieces of chicken to be. For this recipe, you will be making MINI chicken cups, so the smaller the better.
Another way is to use your blender. This method allows you to get the chicken even smaller, which may be more beneficial for these bite-sized buffalo chicken cups. Throw the cooked chicken in your blender and pulse until you have the size and consistency you like. I have even heard of people using their stand mixer to break the chicken into pieces. Find a method that works best and easiest for you!
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HOW TO MAKE MINI BUFFALO CHICKEN CUPS
Perfect for the upcoming Superbowl or any party, these bite-sized buffalo chicken cups make an easy finger food appetizer to serve your guests! Made with homemade buffalo chicken dip and puff pastry, they are so simple to create.
WHAT YOU NEED:
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KITCHEN TOOLS NEEDED:
- Puff pastry
- Shredded chicken
- Cream cheese
- Hot sauce
- Shredded cheese
- Chives (optional)
1. Preheat oven to 400 degrees.
Get your oven preheating while you prepare the buffalo chicken cups. Then grease your mini muffin pan.
2. Thaw and prepare puff pastry.
Thaw the puff pastry per package instructions. Then roll the puff pastry out on your pastry mat, adding flour as necessary to prevent sticking. Roll the pastry out, nice and thin, to about 12″ by 16″.
3. Cut pastry squares for the buffalo chicken cups.
Using a pizza cutter, slice the rolled out puff pastry into squares. I cut 2.5″ by 2.5″ squares and they fit great into the mini muffin cups. Place one in each cup. It fills the 24 cup mini muffin pan with some pastry dough leftover.
4. Prepare chicken mixture.
I used a rotisserie chicken because it makes my life easier! I save time by not having to cook chicken breasts. Also, I don’t even need to use the whole chicken for this recipe, so I use the leftovers for another meal. I shredded about a cup and a half of the chicken for this recipe.
Soften the cream cheese. Then add the shredded chicken, hot sauce (I used Frank’s because it’s my favorite), and shredded cheese. For the shredded cheese, you can use whatever variety you want. I choose a mix that was cheddar and monterey jack.
5. Fill mini muffin cups.
Once your chicken and cheese mixture is thoroughly combined, it’s time to add it to your pastry cups. I put about a tablespoon of the mixture into each cup. Then I topped it with a little sprinkle of the shredded cheese.
6. Bake and serve.
I baked these at 400 degrees for 15 minutes. At 15 minutes, you can check and see if they need a couple more minutes and adjust as necessary for your oven. Allow them to cool for a little bit in the pan, but then you want to take them out. You want to serve them nice and warm. Chop up some chives to top as an optional garnish and they are ready to be served. Enjoy!
Do you have to eat theses baked buffalo bites right away?
No, you can definitely make these ahead and serve at a later time. If you are planning a party for Sunday (like Superbowl Sunday), you can make them on Saturday. Then allow them to cool before storing them in an airtight container in the refrigerator. When you are ready to serve them, heat them up in a 375-degree oven for 5-10 minutes and they will be ready to eat. If that is your plan, then I just recommend waiting to garnish your buffalo chicken cups until right before you plan to serve them.
- 1 sheet of puff pastry
- 1 1/2 cups of shredded cooked chicken
- 8oz of cream cheese
- 1/2 cup of hot sauce
- 1 cup of Cheddar and Monterey Jack shredded cheese mixture
- A handful of chopped up chives (optional)
- Preheat oven to 400 degrees.
- Thaw puff pastry per package instructions. Then roll it out to about 12" x 16".
- Cut pastry into 2.5" by 2.5" squares and place them into the mini muffin pan.
- Soften the cream cheese. Then mix the shredded chicken, hot sauce, and shredded cheese into it.
- Fill each mini muffin cup with about a tablespoon of the chicken mixture. Top each with a little sprinkle of the shredded cheese.
- Bake at 400 degrees for 15 minutes. Allow to cool a little bit, then take them out of the pan. Garnish with chives and serve the buffalo chicken cups warm.
Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 89 Total Fat 7g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 3g Cholesterol 25mg Sodium 212mg Carbohydrates 1g Net Carbohydrates 0g Fiber 0g Sugar 1g Sugar Alcohols 0g Protein 5g
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