Buffalo Chicken Cheese Balls
Saw these made on FN the other day. I made them for Jon out of some leftover chicken. He loved them. I didnt make the blue cheese dip because he hates blue cheese :rolleyes:

Makes 15 to 20 balls

Ingredients
1 store-bought rotisserie chicken
1/4 cup hot sauce (recommended: Frank's Red Hot)
1 teaspoon ground black pepper
1 3/4 cups sharp Cheddar
1/4 cup freshly sliced scallions
1 cups all-purpose flour
3 eggs, lightly beaten
2 cups panko bread crumbs
Vegetable oil, for frying

Blue Cheese Dip:
1 1/2 cups mayonnaise
1/2 cup packed blue cheese, broken up
1/2 teaspoon hot sauce
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 lemon, juiced
1 teaspoon chopped garlic

Directions

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. 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.
To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary.
Serve the chicken alongside the dipping sauce.

I made a big 6 pound roasting hen the other day and used the white meat from it for the recipe. A lot of times when I make a roasted chicken I save the white meat for white wine chicken soup. Dice it up and toss it in the freezer til Im ready for soup. This was a nice way to use the white meat that Jon enjoyed. He doesnt like soup of any kind. I have the hen carcass in a big pot as we speak with herbs, garlic and onion to make some broth.

"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."


When you removed the meat from the bones, did you then dice it up or shred it into tiny pieces?

These do sound good Janie! I am wondering couldn't you just make tham the size of a patty (Like a croquet?) and then pan fry then and serve as your meat for a main course? The small ball size would seem more an appetizer or snack.