1/4 cup hot sauce (recommended- Frank’s Red Hot Buffalo Sauce)
2 oz. cream cheese, softened
1 3/4 cups sharp cheddar cheese, shredded
1/4 cup freshly sliced scallions, plus additional for garnish
1 cups all-purpose flour
3 eggs, lightly beaten
2 cups panko bread crumbs
Vegetable oil, for frying
Instructions
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, cream cheese, cheddar cheese, and scallions, and toss to combine. Scoop the chicken mixture onto a plate using a medium cookie scoop and roll into balls.
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.
Originally Submitted
9/12/2011
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