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Easy Buffalo Chicken Dip Balls

These Easy Buffalo Chicken Dip Balls are a flavorful twist on the classic Buffalo chicken dip, offering a crispy exterior and a creamy, spicy filling. Perfect for parties and gatherings!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 24 balls
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 28 oz canned chicken (drained) Use high-quality chicken for better flavor.
  • 4 pieces green onions (sliced into 1/8-inch rounds)
  • 1.25 cups cheddar cheese (shredded) Sharp cheddar adds wonderful flavor.
  • 1.25 cups pepperjack cheese (shredded) Provides a spicy kick.
  • 1.25 cups hot sauce Frank's RedHot is a popular choice.
  • 1.5 oz ranch mix Hidden Valley ranch mix works well.
  • 0.5 teaspoon cayenne pepper Adjust based on your heat preference.
  • 1.5 cups all-purpose flour For breading.
  • 4 large eggs (beaten) Room temperature works best for better coating.
  • 1.5 cups breadcrumbs A mix of panko and regular breadcrumbs gives great texture.
  • Oil for frying Heated to 350°F; canola oil is preferred.

Method
 

Preparation
  1. In a large mixing bowl, combine the drained canned chicken, hot sauce, ranch mix, and cayenne pepper, stirring until the chicken is fully coated.
  2. Fold in the cheddar and pepperjack cheeses, then gently add the sliced green onions until everything is well combined.
  3. Using your hands, form the mixture into 1-inch balls. Place them on a plate or baking sheet and refrigerate for 2-3 hours.
Breading and Frying
  1. Set up a breading station with separate bowls for flour, beaten eggs, and breadcrumbs.
  2. In a large frying pan, heat the oil to 350°F. Test the oil by dropping in a tiny piece of bread; if it sizzles immediately, you're ready to fry.
  3. Carefully coat each ball in flour, dip in the egg, and then roll in breadcrumbs.
  4. Fry in small batches for 1-1.5 minutes until golden brown. Avoid overcrowding the pan.
  5. Use a slotted spoon to remove the balls, allowing excess oil to drain on paper towels. Serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. They can be frozen for up to 1 month, fry directly from frozen.