Buffalo Chicken Bites
4 cups cooked chicken, coarsely chopped, I suggest rotisserie
4 ounces cream cheese, softened
1/4-1/2 cup hot sauce
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 a splash of milk
2 cups Panko breadcrumbs
oil for frying
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 well combined. 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.
Place baking sheet in the freezer for 20 minutes.
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.