Crispy Buffalo Chicken Balls
These Crispy Buffalo Chicken Balls actually arose totally by accident. I was making another recipe and I had too much filling leftover. I didn’t want it to go to waste so I thought it would be a great idea to coat them in breadcrumbs and fry until crispy. They turned out amazing, which of course, you can’t really go wrong with coating something and then frying it. They’re the perfect little bite-sized appetizer if you’re hosting a party or going to a gathering. It’s game day friendly as well because you can make them ahead of time—either before frying or after—and then just either fry the day you plan on serving them or reheat them in the oven. It’s that simple!
These Crispy Buffalo Chicken Balls are obviously amazing but if you’re looking for something similar but without the spice, then give these loaded baked potato croquettes a try. They are similar but equally just as good on their own. Whichever you decide to make, you can’t really go wrong.
Crispy Buffalo Chicken Balls
Equipment
- Mixing bowl
- Small cookie scoop
- Pot or dutch oven
- Wire rack
- Baking sheet
Ingredients
- 8 ounces cream cheese softened
- 1 pound rotisserie chicken shredded
- 1/2 cup buffalo sauce
- Kosher salt and coarse black pepper
- 1/2 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 3 scallions thinly sliced (plus more for garnish)
- 1 cup shredded mild Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 3 large eggs
- 2 1/2 cups Panko breadcumbs
- Neutral oil for frying
- Ranch or Blue cheese dressing for serving
Instructions
- In a large bowl, mix together the cream cheese, chicken, buffalo sauce, a large pinch of salt and pepper, granulated onion, granulated onion, scallions, Cheddar and mozzarella until well combined.
- Use a small cookie scooper to scoop out the filling and roll into smooth balls. Place on a baking sheet lined with parchment paper. Dip into the beaten eggs, one at a time, and then into the breadcrumbs making sure to press the crumbs firmly so they stick. Return to the baking sheet and continue coating the rest. Chill in the fridge for at a least an hour.
- Fill a large pot or skillet with high sides, with about 3 inches of oil. Set over medium-high heat and heat the oil to about 375°F. Carefully lower a few of the chilled balls at a time and fry, turning once, until golden brown, about 2 to 3 minutes. Use a slotted spoon to transfer to a wire rack set over a baking sheet. Continue frying the rest.
- Once all are fried, top with sliced scallions for color and serve with either ranch or blue cheese for dipping. Enjoy!
