Friday, November 20, 2009

Buffalo Chicken Balls (Food Processor Fridays)

You know that buffalo chicken dip that's been all the rage lately at tailgating parties? I wondered how it would be in bite-size form and deep fried. You're going to thank me big time for this one kiddies.

Actually, you're going to want to thank Aaron McCargo Jr. from The Food Network. Evidently I wasn't the first one to think that this sounded like a good idea. I changed his recipe a bit to suit my own tastes and I promise you that you will love these little bites of spicy, creamy goodness.

I used a combination of thigh and breast meat but Mr. McCargo went the easy route and just used a store-bought rotisserie chicken. Either way you're going to want to have about 4 cups of cooked chicken to make about 36 of these little guys.

I'm planning on serving these to my gang during the OSU-Michigan game tomorrow and I'll have both blue cheese dip and ranch dip along side. Also, feel free to adjust the amount of hot sauce you add. The original recipe called for 1/4 cup but I ended up using almost 1/2 cup to get the heat that this family likes.

Buffalo Chicken Cheese Balls

4 cups cooked chicken, coarsely chopped
4 ounces cream cheese, softened
1/4-1/2 cup hot sauce (I used Frank's Red Hot)
3/4 tsp garlic powder
1/2 tsp onion powder
salt and pepper
1 3/4 cup shredded cheddar cheese
1 cup flour
3 eggs, lightly beaten with about a TBSP of water
2 cups Panko breadcrumbs
oil

Insert metal blade into food processor. Place chicken into processor bowl and pulse 5-6 times or until chicken is uniformly chopped. Remove chicken to a large bowl and set aside.

Add cream cheese to food processor bowl and pulse until smooth.

Add hot sauce, garlic powder and pepper to cream cheese and pulse until smooth.

Add mixture to the chicken. Add the cheddar cheese. Stir to combine. Taste to see if you need any salt or more hot sauce.

Shape mixture into 3/4-1" balls and place on wax paper lined baking sheet.

Heat about 2 inches of oil to 350 degrees. Set up a work station with three shallow pans. Place the flour in one pan and season with salt and pepper. Whisk the eggs and water in the second pan. Place the Panko in the third pan. Roll each chicken ball in the flour, then in the egg, then the Panko. Drop carefully into the oil and fry for 2-3 minutes or until nicely browned. Drain on paper towel. Serve with blue cheese or ranch dressing as a dip.

25 comments:

Amanda said...

Shut up. AMAZING. Wow. I was about to go to bed but I might have to stay up and drool over these some more.

Wow.

You rock!

Blessings-
Amanda

Barbara Bakes said...

Someone's going to kiss you for making these!

June said...

Oh my gosh Mags - you're gonna' be famous for this! I'm going to make them TODAY!

Moogie said...

These are amazing. Please send your twin over to my house.

Alyssa said...

We eat 'munchies' on Christmas eve, namely meats, cheeses and several appetizers. These are so going on our menu for that night!

HoneyB said...

Oh wow. Ok, Red Hot is the ONLY way to go in my opinion. We have a constant supply of that stuff...I make sure I NEVER run out!

Susan said...

Forget tailgating...I am going to make these for dinner! Sounds delicious!!

Rosemary & Garlic said...

Called up the boys and told them that you may have posted the perfect appetizer. We'll try it when they come home for Thanksgiving.

Mags said...

Thanks everyone for your kind comments. The kids really liked these and I think you all will enjoy them too.

Snooty Primadona said...

OMG! Those look so good I could print out the picture and eat it! I'll try these while the kids are home over the holidays. Thank you!

Debs said...

Oh yum, I must stop drooling. Must try these soon, thanks.

Memória said...

I'm cooking a whole chicken in the crockpot right now, so I know I'll be using this recipe soon for the leftovers. I assume breadcrumbs would suffice in place of the panko, right?

Linda said...

These look really good! Everything's good with Panko!
You're pictures are really good too!

Mags said...

Memoria: Yes, I think regular breadcrumbs would work here too.

Jen @ My Kitchen Addiction said...

Hubs was just saying that I haven't made buffalo chicken dip in a while. Perhaps I'll surprise him and make these instead. They look so good!

Alejandra said...

wow! this is such a fun idea. I love it and will definitely by making this one day. You're a genius!

Liesl said...

OMG! This is incredible!

Kevin said...

Those look so good!! You hardly need a dip for them! (But why not?)

mackenzie said...

I made these and they were AMAZING!!! A huge hit, will be making them again Thanks!

Sweet and Savory said...

What is Food Processor Fridays?

Now that I got that out of the way. This is one fantastic recipe.

Jamie said...

I made these the other night and my husband declared them one of the best things I have ever made :) I'm wondering - think these could be formed/breaded the day before or the morning before being used? If I kept them in the fridge?

Mags said...

Jamie: So glad your husband enjoyed these! Regarding forming and breading them the day before, I'm not sure since I've never tried it that way, but I think if I was going to do it like that, I'd probably form, bread and then freeze them instead of refrigerating them. I think the panko might get soggy in the fridge.

Colleen said...

Genuis!!! I can't wait to try these!!!

marla said...

These chicken balls look great! My kids would love them!

Jess said...

These are FANTASTIC! We actually made these two days in a row! I found that 4 large chicken breasts is about 8 cups of chicken so then we just doubled everything else. 1/2 C of Frank's red hot sauce was enough for this to give it some spice but not too much for the young kids. I did test some in the freezer (not fried) and some in the refrigerator (not fried) the day before. The refrigerated ones did slightly better. I think either way would work just fine to make these a day ahead of time. We also had some Frank's Buffalo Wing sauce to dip these in for those who wanted more of a kick. Definitely worth trying and surprisingly easy!