Menu Enter a recipe name, ingredient, keyword...

Buffalo Chicken Cheese Balls


Google Ads
Rate this recipe 4/5 (1 Votes)
Buffalo Chicken Cheese Balls 1 Picture


  • 4 cups cooked chicken, coarsely chopped
  • 4 ounces cream cheese, softened
  • 1/4-1/2 cup hot sauce (I used Frank's Red Hot)
  • 3/4 tsp garlic powder
  • 1/2 tsp onion powder
  • salt and pepper
  • 1 3/4 cup shredded cheddar cheese
  • 1 cup flour
  • 3 eggs, lightly beaten with about a TBSP of water
  • 2 cups Panko breadcrumbs
  • oil


Servings 36
Adapted from


Step 1

Insert metal blade into food processor. Place chicken into processor bowl and pulse 5-6 times or until chicken is uniformly chopped. Remove chicken to a large bowl and set aside.

Add cream cheese to food processor bowl and pulse until smooth.

Add hot sauce, garlic powder and pepper to cream cheese and pulse until smooth.

Add mixture to the chicken. Add the cheddar cheese. Stir to combine. Taste to see if you need any salt or more hot sauce.

Shape mixture into 3/4-1" balls and place on wax paper lined baking sheet.

Heat about 2 inches of oil to 350 degrees. Set up a work station with three shallow pans. Place the flour in one pan and season with salt and pepper. Whisk the eggs and water in the second pan. Place the Panko in the third pan. Roll each chicken ball in the flour, then in the egg, then the Panko. Drop carefully into the oil and fry for 2-3 minutes or until nicely browned. Drain on paper towel. Serve with blue cheese or ranch dressing as a dip.


Review this recipe