Buffalo Chicken Cheese Balls

(Courtesy of Aaron McCargo Jr.)

Ingredients:
1 store-bought rotisserie chicken
1/4 c. hot sauce
1 tsp. ground black pepper
1 3/4 c. sharp cheddar cheese, shredded
1/4 c. freshly sliced scallions
1 c. all-purpose flour
3 eggs, lightly beaten
2 c. panko bread crumbs
Vegetable oil, for frying
BLUE  CHEESE DIP
1 1/2 c. mayonnaise
1/2 c. packed blue cheese, broken up
1/2 tsp. hot sauce
2 tsp. Worcestershire sauce
1 tsp. salt
1/2 lemon, juiced
1 tsp. chopped garlic

Directions:
Heat oil heated to 350 degrees.

Pick the meat from the chicken and discard the skin.  Place the chicken in a large bowl and add the hot sauce, pepper, cheese and scallions.  Toss to combine.  Roll the chicken into 2 oz. balls, about the size of a golf ball.

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.

To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary.  Serve the chicken alongside the dipping sauce.

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