Buffalo Chicken Cheese Balls

No Super Bowl is complete without great food, and this week's buffalo chicken cheese balls capture the essence of awesome game day grub. 

This recipe involves precooked rotisserie chicken, Frank's Red Hot Sauce, scallions, and sharp cheddar cheese all rolled up into a ball, breaded in panko, and quickly fried. It's cheesy, gooey, spicy, and salty. You can't go wrong. 

Recipe here and our versions below. Please note that Dan had CP as his soux chef this week...

Dan's Version

This dish is a tribute to everyone's hero, Guy Fieri. Though slightly on the unhealthy side, this dish is sure to be a showstopper at any Super Bowl party.

What made this dish great was that we got to use our squeeze bottles for the first time! Get creative. I am not a huge fan of blue cheese, so I combined Ranch and Sriracha.

For a healthier alternative, consider baking instead of frying. Also, rather than pull apart my chicken, I simply chopped it up. Doing this should work just fine. Finally, use slightly more Frank's than the recipe calls for.  

Mo's Version

These buffalo chicken balls have very familiar sports bar comfort food flavors all in one bite. It tastes like something you'd expect to find at an Applebee's or Chili's. 

Some tips:

-You may want to size them a little smaller than pictured for a more manageable bite. About a ping pong ball instead of golf ball.

-Get creative with plating and your dip. This goes well with blue cheese, ranch, spinach artichoke dip etc. 

-Feel free to chop up your chicken with a knife. I used two forks to break them apart, which also worked pretty well. 

-You can use both white or orange sharp cheddar. Monterey jack cheese would be killer here too. 

-These make great leftovers. Slice them up and saute them with an omelette the next day to add some mileage to this recipe.

Game on!