Saturday, February 9, 2013
Buffalo Chicken Balls
I know that the last recipe I posted was a spicy one and this is no different. I tried these out forever ago and they were a big hit! Lucky for the cook, they were a cinch to make! These would be so great for an appetizer when having friends over to watch a game or even for finger food at a party.
The ingredient list is minimal and most likely, you have some of these ingredients on hand. Here's the list:
(4) cups of Cooked shredded chicken
(1) brick of softened Cream Cheese - 8 oz.
(1/2) cup shredded mild cheddar cheese
(1/2) cup Parmesan cheese
(1) stalk of celery chopped super fine
(1/3) cup of Franks Buffalo Wing sauce (or any brand you wish)
(2) eggs lightly beaten
(1/2) cup flour - you will have some left over.
(3) cups of Kellogg's Corn Flakes
First things first, preheat oven to 350.
I started by placing the cereal in a bag and crushing them with a can of petite diced tomatoes. You can use any canned good of your choice or if you have a mallet or just want to use your hands, those work too. I just happened to have the can out for another recipe so that's what I used. So resourceful aren't I?
Next, while the chicken was still warm I combined it with the cream cheese and then mixed in the rest of the cheese ingredients, celery and wing sauce. Set up an assembly line at this time. First a bowl of flour, then the eggs and lastly the cereal. Roll the chicken mixture into 1 1/2 inch balls, flour them, egg them and cereal them.
Place them on a cookie sheet and bake in the oven you preset earlier for 25 minutes. Serve warm with ranch or blue cheese and of course, celery sticks!