Buffalo Chicken Cheese Balls


·         1 store-bought rotisserie chicken

·         1/4 cup hot sauce (recommended: Frank's Red Hot)

·         1 teaspoon ground black pepper

·         1 3/4 cups sharp Cheddar

·         1/4 cup freshly sliced scallions

·         1 cups all-purpose flour

·         3 eggs, lightly beaten

·         2 cups panko bread crumbs

·         Vegetable oil, for frying


Blue Cheese Dip:

·         1 1/2 cups mayonnaise

·         1/2 cup packed blue cheese, broken up

·         1/2 teaspoon hot sauce

·         2 teaspoons Worcestershire sauce

·         1 teaspoon salt

·         1/2 lemon, juiced

·         1 teaspoon chopped garlic


Have oil heated to 350 degrees F.

Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.

Place the 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 lined plate to drain the excess oil.

To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

1 comment (Add your own)

1. Yuvraj wrote:
I added the sugar into the water/ yeast mix to help feed the yeast and get the proofing prsoecs started. Excellent video thank you my family loves buying naan at the store and now I can make it for them at home which is always better!

Tue, June 5, 2012 @ 6:05 PM

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