Saturday, July 21, 2012

Baked Buffalo Chicken Mashed Potato Croquettes Appetizers

Here's one of those recipes you may say to yourself,  why didn't I think of this before?
 Leftover chicken, leftover mashed potatoes, a match made in heaven. Add some hot sauce, spices and roll into bread crumbs, drizzle some olive oil over the top bake until browned, can't get much easier.  This is my first debut of all water marked photo's due to the thieves I have caught this week, to read more about that click here. It takes up much more time but worth it. I still have so many in Que I won't be able to do, hopefully they won't steal them! Scroll down for the recipe.

Mashed potato mixture rolled into Italian flavored bread crumbs


Baked in the oven until browned with a drizzle of olive oil on top,
 seriously one of the best appetizers I have ever had!


Here's what you need to have on hand:

Leftover boneless chicken shredded around 2 cups
Leftover mashed potatoes around 2 cups
hot sauce use your favorite we use Franks around 1/4 cup
garlic powder to taste around 1 teaspoon
optional: ranch or blue cheese dressing a few tablespoons
1 egg
Italian style bread crumbs around 2 cups or more
olive oil

parchment paper, paper plate and a cookie sheet

Heat oven to 350 degrees while preparing.

Mix the shredded chicken with around 1/4 cup hot sauce set aside. Take around 2 cups mashed potatoes, 1/2  teaspoon garlic powder, 2 tablespoons blue cheese dressing if using mix all together. Fold the chicken and hot sauce into the potatoes mixing well. Place around two cups of bread crumbs on the paper plate, with a tablespoon place a heaping mound of mixture on the plate filled with the bread crumb coating both sides. Place each croquette on the parchment lined cookie sheet. Drizzle with olive oil and bake till golden browned takes around 30 minutes.

Dip with additional blue cheese, more hot sauce or ranch dressing if desired.
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