Buffalo Chicken Cheese Balls
Given to us by Lori...thanks so much!
I made these for a harbor cruise with our wine group and they fell head over heels for them. I put the blue cheese sauce dip in little individual containers and serve 4 balls for each person, simply delicious.
Ingredients:
1 store bought rotisserie chicken
¼ cup Franks Red Hot sauce
1 tsp ground pepper
1 ¾ cups sharp cheddar
¼ cup freshly sliced scallions
1 cup all-purpose flour
3 eggs, lightly beaten
2 cups panko bread crumbs (no substitutes)
Vegetable oil for frying
Blue Cheese Dip:
1 ½ cups mayo
½ cup packed blue cheese broken up
½ tsp hot Franks hot sauce
2 tsp Worcestershire sauce
1 tsp salt
½ lemon juiced
1 tsp chopped garlic
Heat oil to 350 degrees
Pick meat from chicken and discard skin. Place chicken in large bowl and add the hot sauce, pepper, cheese and scallions toss well. Roll the chicken into 2 ounce balls (golf ball size).
Place flour, eggs and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs, set aside.
When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel line plate to drain excess oil.
To make the sauce, combine all ingredients in a large bowl chill for about ½ hour.
Given to us by Lori...thanks so much!
I made these for a harbor cruise with our wine group and they fell head over heels for them. I put the blue cheese sauce dip in little individual containers and serve 4 balls for each person, simply delicious.
Ingredients:
1 store bought rotisserie chicken
¼ cup Franks Red Hot sauce
1 tsp ground pepper
1 ¾ cups sharp cheddar
¼ cup freshly sliced scallions
1 cup all-purpose flour
3 eggs, lightly beaten
2 cups panko bread crumbs (no substitutes)
Vegetable oil for frying
Blue Cheese Dip:
1 ½ cups mayo
½ cup packed blue cheese broken up
½ tsp hot Franks hot sauce
2 tsp Worcestershire sauce
1 tsp salt
½ lemon juiced
1 tsp chopped garlic
Heat oil to 350 degrees
Pick meat from chicken and discard skin. Place chicken in large bowl and add the hot sauce, pepper, cheese and scallions toss well. Roll the chicken into 2 ounce balls (golf ball size).
Place flour, eggs and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs, set aside.
When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel line plate to drain excess oil.
To make the sauce, combine all ingredients in a large bowl chill for about ½ hour.
I saw this on his show not to long ago. I can't wait to make it now that I see someone else has tried it and likes it. Thanks for posting it.
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