Pressure Cooker Buffalo Chicken Balls
Juicy, crispy buffalo chicken balls packed with flavor, made with a pressure cooker for quick cooking and maximum flavor.
Equipment
- 1 Pressure cooker for steaming the flavors into chicken
Ingredients
Main ingredients
- 4 cups Cooked chicken shredded or diced, your call
- 4 ounces Cream cheese softened to mix better
- 0.5 cup Hot sauce go mild or wild based on your heat love
- 0.75 teaspoon Garlic powder for that underlying punch
- 0.5 teaspoon Onion powder to round out flavors
- 1.75 cups Shredded cheddar cheese gotta have that melty goodness
- 2 quarts Vegetable oil for frying till nice and crispy
- 1 cup All-purpose flour to make your batter
- 3 whole Eggs beaten for coating those balls just right
- 2 cups Panko bread crumbs to get that perfect crunch
Instructions
Instructions
- First off, preheat your oven to about 400 degrees Fahrenheit. Yeah, you’re gonna bake stuff after frying to keep warm and juicy.
- Next, grab a big bowl and mix the cooked chicken, cream cheese, hot sauce, garlic powder, and onion powder. Use your hands if you gotta, this step’s stress-free.
- Now stir in the shredded cheddar cheese so it’s all nicely blended in with that spicy-cheesy love.
- In another bowl, whisk together the flour and eggs until it kinda looks like a thick batter. It’s gonna help your chicken balls hold together good.
- Shape the mixture into small balls with your hands. Don’t hesitate to get messy, this part’s fun. Dip each ball in the batter, coat ‘em well.
- Roll each ball in panko bread crumbs until fully covered. This step’s key for that crunchy texture you want.
- Heat the vegetable oil in a deep frying pan over medium. Once hot, fry the balls in batches, about 5 to 7 minutes each, till they’re golden brown and floaty.
- Remove the balls and place ’em on paper towels to soak up the extra oil. Slide ’em into the oven to keep warm while you finish the batch.
Notes
Serve with blue cheese or ranch dressing as a dip.