Since it's football season, here's a great bite-sized snack perfect for tailgating or parties with friends.
Buffalo Chicken Balls
Ingredients:
1 rotisserie chicken (purchased)
1/4 cup hot sauce (or more to taste)
1 teaspoon black pepper
2 cups finely shredded sharp Cheddar cheese
1/4 cup slices scallions
1 cup all-purpose flour
3 eggs, beaten
2 cups panko bread crumbs
parchment paper
Ranch dressing for dipping (or your favorite)
vegetable oil (for frying)
Directions:
1. Pick all the meat from the chicken removing the skin. Place the chicken in a large bowl.
2. Chop the chicken until very fine. (it's easier to use your Pampered Chef food chopper)
3. Add the hot sauce (I use Frank's Red Hot), pepper, shredded cheese, and scallions. Toss to combine.(I use my hands!)
4. Roll into balls. (Remember to squeeze and roll to get more even shape. I roll all my balls and stack together in same bowl the mixture is in. You can try 'em now to see if you have enough hot sauce!)
5. Place flour, eggs and bread crumbs in 3 seperate bowls.
6. Roll each ball in the flour and set aside (in the flour bowl). (Here's where helpers are always welcome!)
7. Roll each ball in the beaten eggs. (I let them sit in there for a bit to make sure the balls are all covered-it has to soak in a bit.)
8. Roll each ball in the panko bread crumbs, coating completely. (I place each ball [seperated] on a parchment paper lined cookie sheet until ready to fry them.)
9. Heat oil for frying to 350 degrees. When the oil is hot, fry the balls for about 2-3 minutes or until lighlty golden brown. (I turn mine half-way through cooking.) Remove balls to paper-towel lined plate to drain excess oil.
(Here's where you can taste 'em!)
10. Serve with your favorite dressing or dipping sauce. Can be served warm or at room temperature.
