Buffalo Chicken Cheese Balls
4C Seasoned Panko Bread Crumbs
1 store-bought rotisserie chicken, (or roast a chicken or use chicken leftovers)
1/4 cup hot sauce
1 teaspoon pepper
1 3/4 cups sharp cheddar cheese
1/4 cup freshly sliced scallions
1 cup all-purpose flour
3 eggs, lightly beaten
2 cups 4C Panko Seasoned Breadcrumbs, or for an Extra KICK try using 4C Panko Chipotle Breadcrumbs [or 4C Gluten Free Seasoned Crumbs]
Vegetable oil, for frying
Heat oil to 350 degrees F.
Pick the meat from the chicken, discard the skin & dice into small pieces. 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 flour, eggs, and 4C Bread Crumbs in 3 separate bowls. Roll each ball in the flour, then egg and then the 4C Panko Seasoned Breadcrumbs or 4C Panko Chipotle Breadcrumbs. 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.
Serve with blue cheese or ranch dipping sauce and carrot & celery sticks.