3 cups shredded cooked chicken (about 1 rotisserie chicken, skin discarded)
¼ cup hot sauce, or to taste
4 ounces cream cheese, softened
2 cups shredded medium cheddar cheese
1 cup all-purpose flour
4 eggs, slightly beaten
3-4 cups Corn Flakes cereal, crushed
Ranch or blue cheese dressing for dipping
Directions:
1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
2. In a large bowl, mix the chicken, hot sauce and cream cheese until combined. Stir in cheddar cheese.
3. Using a small cookie or ice cream scoop, spoon out the chicken mixture and roll into 1 1/2-inch balls. Place on a plate or platter until ready to dip.
4. In three separate bowls, set out the flour, eggs and Corn Flakes. Dip each chicken ball first into flour, then egg, then crushed Corn Flakes.
5. Place on the prepared baking sheet and bake for 20-25 minutes. Serve warm with ranch or blue cheese dressing.
4 eggs, slightly beaten
3-4 cups Corn Flakes cereal, crushed
Ranch or blue cheese dressing for dipping
Directions:
1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
2. In a large bowl, mix the chicken, hot sauce and cream cheese until combined. Stir in cheddar cheese.
3. Using a small cookie or ice cream scoop, spoon out the chicken mixture and roll into 1 1/2-inch balls. Place on a plate or platter until ready to dip.
4. In three separate bowls, set out the flour, eggs and Corn Flakes. Dip each chicken ball first into flour, then egg, then crushed Corn Flakes.
5. Place on the prepared baking sheet and bake for 20-25 minutes. Serve warm with ranch or blue cheese dressing.
If freezing for later, place the dipped and uncooked chicken balls onto the parchment-lined baking sheet and flash freeze for 15 to 20 minutes. Transfer to freezer bag and store in freezer until ready. To bake, place the frozen chicken balls pack on a parchment lined baking sheet and bake at 350 degrees for 25 to 30 minutes, until crispy and golden brown.
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