The use of your preferred barbecue sauce allows you to personalize this dish, which is simple enough for anyone to cook.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 12 |
| Yield: | 12 dutch babies |
Ingredients
- 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®)
- 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)
Instructions
- 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.
- 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.
- Please note differences in ingredient amounts and total time when following the magazine version of this recipe.
Reviews
This looked really good and I finally got around to making it. I did switch it up by using bbq sauce instead of hot sauce and white cheddar instead of the blue cheese. Also, I pre-heated my oven and so I put the pan into a hot oven instead of the cold oven (just mis-read the recipe). Still came out really good. I will be making this again with the buffalo style and also will freelance and try other combinations.
Delicious!!! I made double the Buffalo chicken portion so that I could have leftovers
These were an absolute hit. I’ve made it a few times now and it’s always tasty. I’ve done it with and without cheese. With is best, of course. I’d love to hear about how to make a breakfast version. I’m trying to imagine how that works. Soft scramble eggs with browned sausage and cheese, then add that to the middle? I’m going to try it!
Made these for a small Superbowl party. They came out great and are nice to snack on!
Made a double batch, ended up with 31 cups. Half buffalo chicken (baked for 25min) half used pepperoni, cheese and tomato sauce (baked 30min). All came out amazing. Loved this recipe, thanks!