Tuesday, October 18, 2011

Buffalo Chicken Balls

I made these for my guest post on Holy Turf Tailgating Tuesday and wanted to post them here to! If you're looking for a great snack food or appetizer for game day, this is the one for you! My husband loves them!

Buffalo Chicken Balls

From: Jenna at Jenna’s Journey Blog

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

2 eggs

2T water

½ teaspoon salt

½ teaspoon pepper

Nonstick Spray

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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