Crunchy Buffalo Chicken Bites aka Chicken Balls

Sunday football time means it is time to try a new recipe. I found this gem at Everyday Gluten Free Me.

– 3 cups shredded cooked chicken (I put 2 chicken breasts in the crock pot for 2-3 hours with chicken broth, italian dressing and a little buffalo sauce; made it easier to shred)
– 1/4 to 1/2 cup hot sauce (depending on your liking; I used Franks Red Hot)
– 3 1/2 ounces cream cheese, softened
– 1 3/4 cups sharp shredded cheddar cheese
– 1/4 cup chopped onions
– 1 cup all-purpose flour (I used Bob’s Red Mill)
– 2 eggs, lightly beaten
– 3 – 4 cups Corn Flakes cereal, crushed (I used corn Chex)

Preheat oven to 350˚F. Line a large baking sheet with parchment paper.
In a large bowl, combine chicken, cream cheese and hot sauce, cheddar cheese onions.

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Roll a heaping tablespoon of mixture into a 1½-inch ball and place onto a plate or separate baking sheet. Repeat with the remaining mixture.

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Place flour in a shallow dish. In a second shallow dish, place eggs. In a third shallow dish, place cereal.

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Dip each chicken ball first into the flour, then the egg and ending with the cereal.

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Place on the prepared baking sheet and bake for 20 to 25 minutes.

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My husband enjoyed these with celery, blue cheese and a little more hot sauce. Yum!

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4 thoughts on “Crunchy Buffalo Chicken Bites aka Chicken Balls

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