Tuesday, December 28, 2010

Buffalo Chicken Cheese Balls

Ring in the New Year with this easy, mouthwatering appetizer. Once you make these, you’ll be the hit at every party and your chicken cheese balls will be in high demand. People will be clamoring to have you make them for every get together, potluck and football party. Consider yourself warned…

Buffalo Chicken Cheese Balls
Makes 15 to 20 balls

1 store-bought rotisserie chicken
¼ cup hot sauce (recommended: Frank's Red Hot)
1 teaspoon ground black pepper
1 ¾ cups sharp Cheddar
1 cups all-purpose flour
3 eggs, lightly beaten
2 cups panko bread crumbs
Vegetable oil, for frying

Blue Cheese Dip:
1 ½ cups mayonnaise
½ cup packed blue cheese, broken up
½ teaspoon hot sauce
2 teaspoons Worcestershire sauce
1 teaspoon salt
½ lemon, juiced
1 teaspoon chopped garlic

Have oil heated to 350 degrees.

Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper and cheese, 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.

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