Buffalo Chicken Triangles

• 2 whole Skinless, Boneless Chicken Breasts
• 1 clove Garlic, Pressed Or Finely Minced
• 1 stalk Celery, Diced
• 1 Tablespoon Fresh Chopped Italian Parsley
• 1/2 cups Cream Cheese, Softened
• 1/2 cups Buffalo Wing Sauce, Plus More For Dipping
• 1 package (16 Oz. Package) Egg Roll Wrappers
• 1 cup Panko Breadcrumbs
• 1 cup Breadcrumbs
• 2 whole Eggs
• 2 pinches Fresh Ground Black Pepper
• 2 pinches Kosher Salt
• 1/4 cups Flour
• 2 cups Vegetable Oil

1. Poach chicken breasts in boiling water until cooked through; shred and put into a bowl.
2. Add the garlic, celery, parsley, softened cream cheese, salt and pepper to taste and about 1/4 cup of the buffalo wing sauce.
3. You be the judge as to how much youd like; theres really no exact amount, although you dont want it too wet.
4. Set aside.
5. In a pie dish, beat eggs with 1/4 cup buffalo wing sauce.
6. In another pie dish, mix panko, breadcrumbs, and season with salt and pepper.
7. Flour your work surface.
8. Take one egg roll wrapper and put about 2 tablespoons of the filling in the middle.
9. Wet your finger in water and run it along two edges of the wrapper; fold the wrapper into the shape of a triangle, making sure to not trap air in the pocket so they dont explode when you fry them, and seal them well.
10. Continue until you have no more chicken filling.
11. Dip each wonton in the egg mixture and then coat with crumbs.
12. Cook in vegetable oil heated to 375 degrees for a few minutes until golden brown.
13. Rest on a bed of paper towels to drain.
14. Serve with blue cheese dressing and extra buffalo sauce on the side.

chicken breasts, clove garlic, celery, italian parsley, cream cheese, sauce, egg, breadcrumbs, breadcrumbs, eggs, ground black pepper, salt, flour, vegetable oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/buffalo-chicken-triangles/ (may not work)