Buffalo Chicken Cheese Balls are a creamy, tangy, and spicy combination of shredded chicken, cream cheese, and buffalo sauce, all rolled into small, bite-sized balls and coated in breadcrumbs or a flavorful crust. The creamy filling melts in your mouth while the outer coating adds a delightful crunch. The spice level is totally customizable based on how much buffalo sauce you use, making them great for anyone who loves a little kick without being too overwhelming.
Ingredients
2 boneless skinless chicken breasts
1/4 cup Frank’s Red Hot
2 cups shredded cheddar cheese
1/4 cup sliced scallions
1 cup flour
3 eggs, beaten
2 cups bread crumbs, Panko or plain
Frying oil of choice
Method
Add chicken breasts and 1 cup chicken broth to a slow cooker and cook on high for 3 hours. Discard broth, transfer chicken to a large bowl, shred chicken, and let cool.
Heat a deep fryer with your choice of oil to 350 degrees.
Add the hot sauce, scallions, and cheese and mix well.
Roll the chicken mixture into golf ball sized balls.
Place flour, eggs, and bread crumbs in separate shallow bowls.
Roll each ball in the flour, then egg, and finally the bread crumbs until coated well. You can place bread crumbs in a bag and shake also, I find this is less messy fingers wise.
Cook the chicken ball is batches to avoid over crowding for 2 minutes per batch.
Serve warm with ranch, blue cheese, ect.
