Thank you, Mr. McCargo

These tasty appetizers are our traditional fare for large gatherings focused around sports (they qualify as “Man Food”).  They are tiny bundles of joy that some of the toughest critics have not been able to resist.  They are a crowd favorite at our house.
One last note:  Yes, it says Blue Cheese Dip.  Even if you’ve declared yourself a non-blue cheese eater, don’t discount this dip until you’ve tried it…meaning that you actually make it and then dip the BCC balls in it and take a bite.  If you still don’t like it?  Well, you’ve built some character by surviving the journey with your taste-buds.

Buffalo Chicken Cheese Balls

Recipe courtesy Aaron McCargo Jr.

Prep Time: 20 min

Inactive Prep Time: --

Cook Time: 10 min

Level: Easy

Serves: 15 to 20 balls

Ingredients

• 1 store-bought rotisserie chicken
• 1/4 cup hot sauce (recommended: Frank's Red Hot)
• 1 teaspoon ground black pepper
• 1 3/4 cups sharp Cheddar
• 1/4 cup freshly sliced scallions
• 1 cups all-purpose flour
• 3 eggs, lightly beaten
• 2 cups panko bread crumbs
• Vegetable oil, for frying

Blue Cheese Dip:

• 1 1/2 cups mayonnaise
• 1/2 cup packed blue cheese, broken up
• 1/2 teaspoon hot sauce
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 lemon, juiced
• 1 teaspoon chopped garlic

Directions

Have oil heated to 350 degrees F.
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, and toss to combine. Roll the chicken into 2-ounce 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.