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Buffalo Chicken Cheese Balls

This is the ultimate crowd pleaser, and a great appetizer to serve for Super Bowl, March Madness, and more!

Don't forget to post a photo and tag @boujeekitchen. Follow on social media for videos of step by step instructions on how to prepare! :)

Prep Time: 35 mins

Cook Time: A few mins

Total Time: About 40-45 mins

Yield: About 20 balls

What You'll Need:

  • stock pot

  • vegetable or high heat oil, for frying

  • spider spoon or slotted spoon

For Chicken:

  • 2 large boneless, skinless chicken breasts (about 1-1.5 lbs) or rotisserie chicken breasts, shredded

  • 1/2 tsp garlic powder

  • 1/4 tsp cayenne pepper

  • 1/4 tsp kosher salt

  • 1 Tbsp olive oil (only if preparing your own chicken breasts)

  • 1/8 tsp pepper

For Dredge/Coating:

  • 1 cup flour

  • 4 eggs whisked with 1 Tbsp water and 2 Tbsp buffalo sauce

  • 2 cups panko bread crumbs

  • 1 1/4 tsp dried parsley flakes

  • Large bowl nearby filled with warm water to rinse your hands in between making balls, it gets VERY messy! Keep a towel close by too to wipe hands when needed

Chicken Ball Add-ins:

  • 1/2 c scallions, sliced

  • 3 cups freshly shredded sharp cheddar or Colby jack cheese (DO NOT use pre-shredded from bag, it has a coating on it that will prevent the balls from forming)

  • 1/4 cup blue cheese crumbles, optional

  • 1/2 c ranch dressing

  • 1/2 c Sweet Baby Ray's buffalo sauce (I prefer this over Franks because it's creamier and helps the balls form better)

For Serving:

  • Prepared ranch and blue cheese dressing

How to Prepare:

  1. If baking your own chicken breasts, prepare your chicken breasts by preheating oven to 400, and seasoning chicken with cayenne, garlic powder, salt, pepper and olive oil. Bake for about 20 mins or until a temperature gauge reads 165 degrees. Shred immediately, discarding any of the unpleasant to eat parts (fat, etc.). If using rotisserie chicken breasts, season with cayenne, garlic powder, pinch of salt and pepper, and mix well in large mixing bowl to coat evenly.

  2. Combine your shredded chicken breasts in mixing bowl along with scallions, shredded cheese, ranch, buffalo sauce, and blue cheese crumbles, and mix well to ensure all ingredients are combined.

  3. Set up 3 bowls for dredging and place dredge ingredients separately in this order: flour, egg wash with wing sauce and water whisked well, panko and parsley flakes, mixed.

  4. Heat vegetable or high heat oil in stock pot or deep fryer, ensuring the oil is up the edges at least 4 inches, or high enough for balls to submerge. Heat oil to 375 degrees using a candy thermometer to gauge temp if using stock pot (do not smoke oil).

  5. While oil is heating, take your chicken mixture, forming golf ball size balls into your hands, then dredging in flour, egg wash, and panko breadcrumbs. Set formed balls to plate off to the side. Repeat process until all balls are formed (this process takes the longest, sadly, since it gets messy)! It's sooo worth it though! :)

  6. Set a separate clean plate lined with paper towels next to your stock pot or fryer, to move chicken balls to once cooked.

  7. Using a spider spoon or slotted spoon, slowly drop balls into the oil, and fry a minute or two, until golden brown, moving to paper towel lined plate when done. Do not overcrowd the pan, but rather work in batches (4-5 balls at a time, to help them avoid sticking together).

  8. Serve hot on platter with ranch and blue cheese dressing. Enjoy!

Don't forget to post a photo and tag @boujeekitchen

Hot tempers cause arguments, but patience brings peace. Proverbs 15:18


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