Buffalo Chicken Balls
2 chicken breasts, baked or boiled, and shredded
¼ cup (less or more to taste) Louisiana hot sauce
1 block of reduced fat cream cheese, softened
1 ½ cups shredded sharp cheddar cheese
½ cup blue cheese crumbles
¼ cup chives, minced OR green onions, minced
1 ½ cups flour
1 ½ cups Panko bread crumbs
½ teaspoon salt
½ teaspoon pepper
Preheat oven to 350˚F.
Line a large baking sheet with parchment paper.
Combine shredded chicken, cream cheese, hot sauce, cheddar cheese, blue cheese, chives, salt and pepper in a large mixing bowl until thoroughly combined. Set aside.
In three separate dishes, lay out your dredging materials: flour in one, eggs and water whisked together in the second and Panko in the third.
Roll chicken mixture into 1” balls. Dredge, first in the flour, then the egg/water, and finally in the Panko. Place on parchment lined baking sheets. Give them a light spray with your nonstick spray over the tops so that they will brown.
Bake for 25 minutes at 350. To get a nice, brown top, turn your broiler on to 450 after the 25 minutes at 350, and broil them for a few minutes, until desired browness appears. Serve with Buttermilk Ranch and Blue Cheese dressings.
*NOTE: These freeze well. To freeze, prepare the balls, dredge them, put them on parchment lined baking sheet. Flash freeze for 30 minutes, then place in a ziplock bag. When ready to bake, thaw them on a baking sheet lined with parchment and then bake.
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