Buffalo Chicken Cheese Balls With Blue Cheese Dip

"These are simple, delicious and pefect for Super Bowl Sunday or any party! My family and friends always rave about them, sometimes I have to make an extra batch because they go so fast. You don't have to use a rotisserie chicken, but it sure cuts back on the time. If you don't like things too spicy, you can always cut back on the hot sauce and green onions.I like to use peanut oil for frying. They freeze well too. Making the dip ahead of time, then placing in fridge, allows the flavors to marry well. Bring it back to room temp to serve. This is adapted from a Food Network Show, Big Daddy's House. The chef is Aaron McCargo Jr. Hope you enjoy!"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by vrvrvr photo by vrvrvr
photo by vrvrvr photo by vrvrvr
Ready In:
15-20 balls




  • 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.

Questions & Replies

default avatar
  1. marine1wd
    Can frozen chicken meatballs when thawed
  2. emorris
    To Devin71: how much cream cheese, and did you add it to the chicken or the sauce?
  3. Frenchcris82
    I'm assuming everything from the list of ingredients that doesn't go in the balls makes the dip??
  4. lblbwd
    Can these be baked instead of fried? If so, how long and what temperature?
  5. Robert X.
    My kids don't eat any hot, are there any other sauces that I can use to replace the Frank red hot?


  1. Devin71
    I have made these twice. I added cream cheese on the second batch.This made them much better.
  2. vrvrvr
    These were sooooo wonderful. I used a pound of leftover cooked chicken breasts, chopped up in the food processor with the steel blade. I made a couple adjustments here and there for personal taste (i.e., a little less hot sauce, etc.) and next time I won't need as much flour, eggs or panko crumbs. I also made a smaller amount of dipping sauce and it was plenty. These tasted just heavenly and I'd do it all again in a heartbeat - but next time I will make them smaller, so that they each have maximum crunch coating. Everything about this recipe is winning! Thank you for posting.
  3. LogicallyLocked
    These were amazing! I brought them to a BBQ and they were gone in minutes, next time I'll have to double the recipe! I didn't make the dip, but they went quickly anyway. I also added just a little extra hot sauce. I'm sure I'll be getting requests for this every time we're invited to a BBQ.
    these are awsome, I made this recipe,the same way big daddy did the first time. The next time I put in a can of green chiles instead of green onions, It was just as good. very Yummy Recipe.........
  5. Rondeezy
    We just enjoyed making this as a family. And when I took them into work it was the best dishes ever!!!!


  1. Rosanne R.
    Add cream cheese
  2. driffe52
    I'll tell you after I made them, any suggestions if I should cook them longer or no?
  3. Nelson K.
    I used chicken wings !
  4. jenniferhenkel
    we made them bigger


<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>
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