Ingredients
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1 store-bought rotisserie-cooked chicken
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1/4 cup hot sauce (recommended Frank's Red Hot)
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1 3/4 cups sharp cheddar cheese, grated
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1 cup all-purpose flour
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3 eggs, lightly beaten
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2 cups panko breadcrumbs
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vegetable oil, for frying
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1 1/2 cups mayonnaise
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1/2 cup packed blue cheese, crumbled
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1/2 teaspoon hot sauce
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2 teaspoons Worcestershire sauce
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1/2 teaspoon salt
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1/2 lemon, juiced
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1 teaspoon minced garlic
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1 teaspoon ground black pepper
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1/2 cup thinly sliced green onion, green tops as well
Instructions
- Have oil heated to 350 degrees F.
- Pick the meat from the chicken and discard the skin, then dice.Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and green onions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
- Place the flour, eggs, and Panko 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. Drain on paper towels.
- To make the dip, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.