Whenever I make a new recipe, I always feel the need to ask “Do you just like it or is it a make-it-again kind of like?”.
This got a resounding MAKE IT AGAIN from everybody who ate them. The only comment I got was from the guys who said to make them a little smaller next time because they wanted to just shove the whole thing in their mouth and I made them actually take a bite and then a second bite. Sorry, for the inconvenience fellas.
But these were super easy and no inconvenience to me at all, especially because I used some of my buffalo shredded chicken that I already had in the freezer. Already cooked, shredded and sauce was already there!
Take a look at the recipe I linked to from The Food Network, though, because there were some changes I made, so you definitely have options for ingredients and how to cook them!
Buffalo Chicken Cheese Balls
2 chicken breasts, cooked and shredded *
1/4 cup hot or buffalo wing sauce *
1 3/4 cups sharp Cheddar cheese, shredded
1 cup all-purpose flour
3 eggs, lightly beaten
2 cups panko bread crumbs
bleu cheese dressing, optional
Preheat oven to 350 and line a cookie sheet with parchment paper.
Combine the shredded chicken, buffalo sauce and shredded cheese in a ball. Roll into 1″ balls. Put the flour, beaten eggs and panko bread crumbs in 3 separate bowls. Roll each chicken ball in the flour, then in eggs and finally in the bread crumbs, covering to coat, and place on prepared cookie sheet.
Bake at 350 for 20-25 minutes until golden brown. Serve with bleu cheese dressing if desired.
*In place of the 2 chicken breasts and buffalo sauce, I substituted 2 bags of my shredded chicken I had in the freezer.
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