Buffalo Chicken Cheese Balls With Blue Cheese Dip
(these freeze well too)

INGREDIENTS
YIELD 15-20 balls
* 1 store-bought rotisserie-cooked chicken
* 1⁄4 cup hot sauce (recommended Frank's Red Hot) or less if you don't like spicy
* 1 teaspoon ground black pepper
* 1 3⁄4 cups sharp cheddar cheese, grated
* 1⁄2 cup thinly sliced green onion, green tops as well
* 1 cup all-purpose flour
* 3 eggs, lightly beaten
* 2 cups panko breadcrumbs
* vegetable or peanut oil, for frying
* 1 1⁄2 cups mayonnaise
* 1⁄2 cup packed blue cheese, crumbled
* 1⁄2 teaspoon hot sauce
* 2 teaspoons Worcestershire sauce
* 1⁄2 teaspoon salt
* 1⁄2 lemon, juiced
* 1 teaspoon minced garlic

DIRECTIONS
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.
Prepare dip ahead of time refrigerate so flavors marry then serve at room temp

✿░S░H░A░R░E░⊰✿ ░T░O⊰✿░S░A░V░E░⊰✿
☆ Thank you all for passing my things around and sharing ☆