Buffalo Chicken Cheese Balls

THE SPICE! MASTER BLEND
Written By Ryann Russ

RECIPE SUGGESTION FOR USE WITH THE SPICE! MASTER BLEND

 

INGREDIENTS FOR SALMON

  • 1 Store-Bought Rotisserie Chicken

  • 1/4 cup Hot Sauce (Recommended: Frank’s Red Hot)

  • 1 3/4 cups Sharp Cheddar

  • 1/4 cup Freshly Sliced Scallions

  • 1 cup All-Purpose Flour

  • 3 Eggs Lightly Beaten

  • 2 cups Panko Breadcrumbs

  • 2 tbsp The SPICE!

  • Vegetable Oil, for Frying

DIRECTIONS:

DIRECTIONS

Heat oil to 350 degree F. Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, cheese, 1 tbsp THE SPICE! and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.

Place the flour, eggs, 1 tbsp THE SPICE! and breadcrumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the 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.

Ryann Russ

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