Sunday, January 1, 2012

Buffalo Chicken Balls

These are my favorite appetizer at the moment....and can easily be made gluten free by using non breaded chicken, and GF panko (at fred meyer) or substituting GF bread crumbs. Mom, do you have a picture of these from last night???


For balls:
1/2 a bag of frozen fully cooked breaded chicken strips (sometimes called fritters)
1 1/2 cups of hot sauce
1 stick of butter
2 celery ribs finely diced
2 green onions finely diced
1/4 cup crumbled blue cheese or gorgonzola
4 ounces cream cheese (half a brick)
1 cup shredded cheddar cheese

For coating:
Flour (about 1 1/2 cups)
3 eggs beaten
Panko bread crumbs (about 2 1/2 cups)

Oil for frying

Bake or microwave chicken strips according to directions.
To make the buffalo sauce combine hot sauce and butter in small saucepan and melt together (can also be done in microwave)
Dice up chicken and combine with buffalo sauce. Drain off excess sauce.
Dump buffalo chicken into kitchen aid
Add diced celery, green onions, blue and cheddar cheeses, and room temp cream cheese, and stir until combined.

To coat:
Dump flour onto a plate. Dump beaten eggs onto another plate, and panko onto a 3rd plate.
Roll buffalo mixture into 1 inch balls
roll the balls into flour
roll the floured balls in the egg
roll the egg balls in the panko
*you can put the prepared balls in the fridge at this point if you made them ahead. I just seal them in a tupperware container

fry in hot oil until golden brown

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