3 cups shredded cooked chicken (About 1 store-bought rotisserie chicken, skin discarded)
1/4 to 1/2 cup hot sauce (or more to your taste)
3 1/2 oz. cream cheese, softened
1 3/4 cups shredded cheddar cheese
1 cup all-purpose flour
4 eggs, lightly beaten
Panko breadcrumbs
Preheat oven to 350˚F. Line a large baking sheet with parchment paper. In a large bowl, mix the chicken, cream cheese and hot sauce until combined. Stir in the cheddar cheese.
Using a small cookiescoop, spoon out the chicken mixture and roll into about 1 1/2 inch balls. Place on a plate or separate baking sheet (not lined) until ready to dip.
In three separate bowls, set out the flour, eggs and breadcrumbs. Dip each chicken ball first into the flour, then the egg and ending with the breadcrumbs. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch. Yield: 48 small bites, or 30 medium bites.
Slightly modified from Pennies on a Platter. Link to recipe here.
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