Saturday, January 4, 2014

Tailgate Food: Buffalo Chicken Cheese Balls

Great game day food, and the cooking time is very quick, because the chicken is already cooked! Crisp and golden brown on the outside; flavorful and cheesy, gooey on the inside!  Enjoy the step-by step illustrations!  ;-)

1 store-bought rotisserie chicken
1/4 c. hot sauce
1 tsp. ground black pepper
1 3/4 c. sharp Cheddar
1/4 c. freshly sliced scallions (or green onions)
1 c. all-purpose flour
3 eggs, lightly beaten
2 c. panko bread crumbs
Vegetable oil, for frying

Bleu Cheese, Ranch Dressing for Dipping

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.

Flour first.

Egg next...

Panko last.

Set aside in a tray, cookie sheet or pan, to hold for frying.

When the oil is hot fry the chicken balls in batches.
Cook for about 2 minutes per batch. They should be a nice, golden brown.

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

Serve the chicken alongside dipping sauce(s).

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