2 boneless, skinless chicken breasts, cooked & shredded
3/4 c. sriracha or other hot sauce
6 oz. cream cheese
1 tsp. pepper
1 3/4 c. cheddar cheese, shredded
1/4 c. sliced scallions
1 c. flour
3 eggs, lightly beaten
2 c. panko or bread crumbs
vegetable oil, for frying
Heat oil to 350F.
Mix chicken, sriracha, pepper, cream cheese, cheddar cheese, and scallions in a large bowl. Roll the mixture into small balls, no larger than a golf ball.
Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg, and then the bread crumbs. Set aside.
When the oil is hot, fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove to a paper towel-lined plate to drain the excess oil.
Makes: 15 balls
Prep Time: 30 minutes
Chill Time: n/a
Cook Time: 6 minutes
I first tasted Rooster balls on a company dinner to a little place called the Tuckaway Tavern in Raymond, NH. These are not nearly as good as theirs, but they are still a tasty treat! To get ones that taste a little more like the original, you could add fresh cilantro and finely chopped red onions to the chicken mixture. These are also a little creamier. Matt and I like them with extra hot sauce, but for those who like a little less spice, blue cheese dressing is suggested. Also, this is the last fried food Matthew gets to eat before we go on a low-cholesterol, zero trans-fat diet. A good send off! – originally tested 12/25/13