Buffalo Chicken Bites with Blue Cheese Dipping Sauce

Just in time for football, but can be enjoyed all year round!

• 1 store-bought rotisserie chicken
• 1/4 cup Frank's Red Hot
• 1 teaspoon ground black pepper
• 1 cup sharp Cheddar
• 3/4 cup cream cheese
• 1/4 cup diced scallions
• 1 cups all-purpose flour
• 3 eggs, lightly beaten
• 2 cups panko or plain bread crumbs
• Vegetable oil, for frying

Blue Cheese Dip:

• 3/4 cup mayonnaise
• 1 cup packed blue cheese, broken up
• 1/2 cup sour cream
• salt and pepper to taste
• 1 teaspoon Worcestershire sauce (optional)
• 1/2 lemon, juiced
• 1 teaspoon chopped garlic

Have oil heated to 350 degrees F.

Pick the meat from the chicken and discard the skin. Course chop the chicken and place it in a large bowl adding the hot sauce, pepper, cheeses, scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball (can be smaller for bites).

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 the chicken to paper towel lined plate to drain the excess oil. (Can be stored in freezer and then baked on a cookie sheet to reheat.)

To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve with chicken.