Servings: 30 bites
Ingredients
- 3 cups shredded, cooked chicken (see note)
- 1/2 cup Frank's RedHot hot sauce
- 4 oz cream cheese (half block) softened
- 2 cups shredded cheddar cheese
- 1/4 cup sliced scallions
- 1 cup flour
- 4 eggs beaten
- 4 cups corn flakes crushed
Instructions
- Preheat oven to 350 and line a baking sheet with parchment paper, aluminum foil, or a silicone baking mat.
- In a large bowl, mix together chicken, cream cheese, hot sauce, cheddar cheese and scallions.
- In three separate shallow dishes, place flour, eggs, and corn flakes.
- Using a cookie scoop, ice cream scoop, or other similar spoon, scoop chicken mixture and form into balls slightly smaller than a golf ball. Dip each ball first in flour, then egg, then corn flakes and roll to ensure corn flakes are covering all sides.
- Place on the baking sheet and bake for about 25 minutes or until crispy on the outside.
- Serve with blue cheese, of course!
Notes
Rotisserie chicken from the supermarket is perfect for this recipe. Otherwise, bake up some thighs or breasts and then shred with two forks.
Inspired by:
