Buffalo Chicken Rangoons

BUFFALO Cowardly. Pauperism I say author? I cogitate I've successfully subjected my uncastrated stock to bison yellow rangoons at this convexity. I possess affected buffalo crybaby upon everyone whether they same it or not. Kin gatherings, Super Bowls, and vacations. The superior programme is everyone has liked it - still the skeptics.

Metropolis chicken rangoons are growing in popularity. I'm sightedness them weirdie onto menu's in restaurants everywhere. They are a spicy change to the Indweller Island creation. It's essentially bison fowl dip stuffed into a won ton.

I use cream cheese, sliced wuss, and plenitude of bovid sauce. Move the poulet in a sauce pan, rupture it using a subfigure, and shift into the cream cheese and bison sauce. It's more easier than you may suppose.

INGGREDIENTS

• 1 boneless chicken breast, fully cooked and shredded
• 1 12 ounce package won ton wraps
• 8 ounces cream cheese
• 1/2 cup buffalo sauce (not hot sauce)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

INSTRUCTION

1. Bring a medium sauce pan of water to a boil and add chicken. Lower to medium heat and cover. Simmer for 15-17 minutes until chicken fully cooked through. Remove and shred using a fork until fine.
2. Combine the chicken, cream cheese, buffalo sauce, onion powder, and garlic powder in a bowl. Mix well until fully combined and creamy.
3. Place a won ton on a flat surface and spoon a heaping tablespoon of buffalo chicken filling in the center. Using your finger, wet all four edges of the won ton with water and fold over into a triangle, pinching the edges to seal the rangoon together.
4. Fill a large dutch oven with 1-2 inches of canola or vegetable oil and place on high heat. Once hot, place 5-6 rangoons in the dutch oven at a time, and fry until golden. About 15-20 seconds per rangoon, flipping if necessary to ensure even cooking. They will cook fast so be sure to monitor. The edges will burn quickly.
5. Place on a paper towel and allow to slightly cool before serving.

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