Buffalo Chicken Cheese Balls

[Roxy15]

Buffalo Chicken Cheese Balls:

 

1 Store-Bought Rotisserie Chicken, De-Boned & Shredded

***Sprinke Amazing Taste Poultry Seasoning To Tsste Over Chicken-Opt.

1/4 Cup Frank’s Red Hot Sauce

1 Tsp. Ground Black Pepper

1-3/4 Cups Shredded Sharp Cheddar Cheese

1/4 Cup Freshly Sliced Scallions

1 Finely Chopped Jalapeno

1 Cup Flour

3 Eggs, Lightly Beaten

2 Cups Panko Bread Crumbs

Vegetable Oil, For Frying

 

Heat Vegetable Oil to 350 degrees.

 

Place the chicken in a large bowl and add Frank’s Hot Sauce, Pepper, Cheddar Cheese, Scallions, and Jalapeno; toss to combine.

 

Roll the chicken into 2-ounce balls, about the size of a golf ball.

 

Place the flour, eggs, and Panko Bread Crumbs in 3 separate bowls.

 

Roll each ball in the flour, then the egg and then the bread crumbs.

Set aside.

 

When the Vegetable Oil is hot, fry the chicken balls in batches.

 

Cook for about 2 minutes per batch.

 

Remove the chicken to paper towel lined plate to drain the excess oil.

 

Serve With Hidden Valley Ranch Dressing, Bleu Cheese Dressing Or Your Favorite Dipping Sauce