Recipes Appetizers and Snacks Spicy Buffalo Chicken Dutch Babies 5.0 (6) 5 Reviews 3 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on January 4, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share 3 3 3 Prep Time: 20 mins Cook Time: 55 mins Additional Time: 35 mins Total Time: 1 hr 50 mins Servings: 12 Yield: 12 dutch babies Jump to Nutrition Facts I wanted to sneak in one more party snack video before we return to our normally scheduled programming, and it doesn't get any more party snack than buffalo chicken. It also doesn't get any more tired and cliché, so to make things a little more interesting, I thought I'd present this ubiquitous chicken in a mini Dutch baby delivery system. By the way, calling a Dutch baby "mini" is technically redundant, since the first known example of this German-style pancake was actually three small "babies," instead of the large single serving we're familiar with today. Nevertheless, I think a snack-sized serving is perfect for this presentation, and I'm banking that your average partygoer isn't as versed in baked pancake history as I am. As I said in the video, this technique will work no matter what kinds of meats and cheeses are used, so please feel free to experiment. A Dutch baby is fairly neutral in flavor, so it will pair with pretty much anything you'd put on a piece of bread or stuff in a bun. But, whether you alter these or not, if you're looking for a slightly more creative, and affordable, way to eat Buffalo chicken, I really hope you give these a try soon. Enjoy! Ingredients Buffalo Chicken: 3 tablespoons butter 3 large boneless, skinless chicken thighs kosher salt and freshly ground black pepper to taste ⅓ cup Louisiana-style hot sauce (such as Franks®) Dutch Babies: 2 large eggs ½ teaspoon kosher salt 1 ¼ cups all-purpose flour 1 ⅓ cups whole milk 1 tablespoon butter, softened nonstick cooking spray ½ cup crumbled blue cheese 6 stalks celery, halved crosswise (Optional) Directions 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. Cut chicken into ½-inch pieces and transfer back to the plate. 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. 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. Grease a 12-cup muffin tin with 1 tablespoon butter, then spray the cups with nonstick spray. 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. 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. 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 Chef's Notes: You can use chicken breasts instead of thighs, but you'll have to reduce the sauce and butter first before adding the chicken breast, or the meat will dry out too much. The Buffalo chicken mixture can be used in tacos, sliders, lettuce cups, or nachos. Instead of baking these with the blue cheese, you can just serve blue cheese dressing on the side or drizzled over top. Use any meat and/or cheese instead of the Buffalo chicken filling. Editor's Note: Please note differences in ingredient amounts and total time when following the magazine version of this recipe. I Made It Print Nutrition Facts (per serving) 197 Calories 10g Fat 12g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 197 % Daily Value * Total Fat 10g 12% Saturated Fat 5g 24% Cholesterol 95mg 32% Sodium 421mg 18% Total Carbohydrate 12g 4% Dietary Fiber 0g 1% Protein 16g 31% Potassium 218mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved