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Level medium
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Prep time 10 minutes
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Cook time 20 minutes
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Total time 30 minutes
Main Ingredient: Chicken
Ingredients
- 3 cups - chicken breast - shredded
- 1/3 Frank's Red Hot
- 1 ounce - cream cheese
- 1 3/4 cup - cheddar cheese - shredded
- 1/4 cup - scallions (green onion) - chopped
- 1 cup - flour
- 1 eggs
- 4 cups - corn flakes
Directions
- Preheat oven to 350˚F. Line a large baking sheet with parchment paper.
- In a large bowl, combine chicken, cream cheese and hot sauce, cheddar cheese and green onions.
- Roll a heaping tablespoon of mixture into a 1½-inch ball and place onto a plate or separate baking sheet. Repeat with the remaining mixture.
- Place flour in a shallow dish.
- In a second shallow dish, place eggs.
- In a third shallow dish, Place cornflakes.
- Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. Place on the prepared baking sheet and bake for 20 to 25 minutes.
- Serve warm with ranch or blue cheese dressing.
If freezing place the dipped and uncooked chicken balls onto a parchment lined baking sheet and freeze for 15 to 20 minutes. Transfer to a freezer bag and store in the freezer until ready. When ready to bake, place the frozen chicken balls on a parchment lined baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown.
Resources
Crispy Chicken – If you’re looking for deliciously crispy pan seared chicken, the folks at America’s Test Kitchen suggest that—contrary to what you might think—the key is a cold pan or skillet, not a searing hot one like you’d have for a steak. Here’s why. The key is that by allowing the chicken and the pan to come up to temperature together, you have enough time for the chicken to render its fat, cooking the skin nice and crispy without overcooking the rest of the meat. You’ll probably need to pierce the skin a few times with a sharp knife to give the fat somewhere to render out, but other than that, there isn’t much more to this tip.