Only thing I changed was to increase the amount of hot sauce from the original 1/4 cup to 1/2 cup. A little more liquid was needed to be able to combine the chicken, cheese, pepper, and scallions into balls.
Another thing I might change would be just to simply use a good blue cheese dressing out of the bottle. The dip was good but seemed a bit rich and the chicken balls are rich enough on their own.
All in all, this is a great recipe and was a great excuse to pull out my Fry Daddy!
Yields: 12 Servings
1 Chicken store bought rotisserie
1/2 cup Hot pepper sauce Frank's Red Hot
1 teaspoon Black pepper
1 3/4 cups Sharp cheddar finely grated
1/4 cup Scallion finely sliced
1 cup All purpose flour
3 Eggs lightly beaten
Vegetable oil for frying
2 cups Panko bread crumbs
1 1/2 cups Mayonnaise
1/2 cup Blue cheese crumbled
1/2 teaspoon Hot pepper sauce Frank's Red Hot
2 teaspoon Worcestershire sauce
1 teaspoon Salt
1/2 Lemon juiced
1 teaspoon Garlic chopped
Have oil heated to 350 degrees F.
Pick meat from the chicken, chop finely. Discard chicken. Place the chicken in a large bowl and add the hot sauce, pepper, cheese and scallions. Toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
Place the flour, eggs, and bread crumbs in three separate bowls. Roll each ball in the flour, then the egg, then the Panko crumbs. Set aside.
When the oil is hot, fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
To make the sauce, combine the mayonnaise, crumbled blue cheese, hot pepper sauce, Worcestershire sauce, salt, lemon and garlic in a large bowl. Adjust the seasoning, if necessary. Serve the chicken alongside the dipping sauce.