Buffalo Chicken Balls
Buffalo Chicken Balls are loaded with shredded chicken, spicy Frank’s RedHot sauce, gooey mozzarella cheese, and cream cheese, all coated in crispy panko breadcrumbs and cooked until golden brown!
These Buffalo Chicken Balls are crispy on the outside, cheesy on the inside, and packed with delicious Buffalo flavor! They’re the ultimate crowd-pleasing appetizer for game days, parties, and holiday gatherings. Serve them warm with ranch or blue cheese dressing for dipping, and watch them disappear fast!
Buffalo Chicken Balls are simple to make, can be cooked in the air fryer or deep-fried until golden and crispy, and are perfect for sharing with family and friends. No matter the occasion, these cheesy bites are sure to be a hit!
Hosting a party or game-day gathering? Find more easy appetizers and crowd-pleasing recipes here.
BUFFALO CHICKEN BALLS
These delicious balls combine everything you love about Buffalo chicken in one cheesy, crispy appetizer. Shredded chicken is mixed with Frank’s RedHot sauce, black pepper, freshly grated mozzarella cheese, softened cream cheese, and green onion. The mixture is shaped into balls, coated in flour, beaten eggs, and panko breadcrumbs, then cooked until golden brown.
Cook them in the air fryer for a convenient option or deep-fry them for a crispy, golden coating. Serve them warm with your favorite dipping sauce for a delicious appetizer everyone will love!
Find my expert tips on how to make the best Buffalo Chicken Balls below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love These Buffalo Chicken Balls
Cheesy & Flavorful: Shredded chicken, mozzarella, and cream cheese make these bites rich, cheesy, and delicious, while Frank’s RedHot adds that classic Buffalo flavor.
Two Cooking Options: Make them in the air fryer or deep-fry them, depending on your preference.
Perfect for Sharing: These bite-size appetizers are great for parties, holiday gatherings, potlucks, and family get-togethers.
Ingredients
- 3 ½ cups cooked, finely shredded chicken breast
- ⅓ cup Frank’s RedHot sauce
- 1 teaspoon black pepper
- 16 ounces freshly grated mozzarella cheese
- 3 ounces cream cheese, softened
- ¼ cup chopped green onion
- ¾ cup all-purpose flour
- 3 large eggs, beaten
- 2 cups panko breadcrumbs
Instructions
Add the shredded chicken, Frank’s RedHot sauce, black pepper, mozzarella cheese, softened cream cheese, and chopped green onion to a large bowl. Gently mix until everything is combined. Form the chicken mixture into 2-inch balls and set aside.
Place the flour, beaten eggs, and panko breadcrumbs into three separate medium-sized bowls.
Take one chicken ball and coat it in the flour, shaking off any excess. Next, dip it into the beaten eggs, making sure it’s fully coated. Allow any excess egg to drip off before rolling the ball in the panko breadcrumbs. Make sure the entire ball is coated, gently pressing the breadcrumbs into the sides. Repeat with the remaining chicken balls.
To Air Fry:
Preheat the air fryer to 380°F. Line the air fryer basket with a liner or foil approved for your air fryer to catch any drippings.
Arrange the chicken balls in the basket without overcrowding. Air fry in batches for 8 to 10 minutes, or until golden brown and heated through.
To Deep-Fry:
Heat oil to 350°F in a suitable pot or deep fryer.
Carefully add the chicken balls in batches, avoiding overcrowding. Fry, turning as needed, until golden brown on all sides and heated through. Remove the chicken balls from the oil and place them on a paper towel-lined plate to drain excess grease.
Serve the warm Buffalo Chicken Balls with ranch dressing or blue cheese dressing for dipping. Enjoy!
Servings
Makes 18 Buffalo Chicken Balls.
Storage
Store leftover Buffalo Chicken Balls in an airtight container in the refrigerator for up to 3 to 4 days.
To reheat, place them in the air fryer at 350°F until heated through and crispy again.
Holly’s Tips for the Best Buffalo Chicken Balls
Use Cooked, Shredded Chicken: This recipe is a great way to use leftover cooked chicken or rotisserie chicken. Just remove any skin and shred the meat before measuring.
Shred the Chicken very finely: This helps the chicken mix evenly with the other ingredients, making the Buffalo Chicken Balls easier to shape and helping them hold together better. Larger chunks of chicken can make the balls more difficult to form and cause them to fall apart.
Use Freshly Grated Mozzarella: Freshly grated mozzarella mixes beautifully into the chicken filling and gives these appetizers their delicious cheesy center. Avoid pre-shredded cheese as they don’t melt as well or taste as great as freshly grated cheese.
Soften the Cream Cheese: Let the cream cheese soften before mixing it with the other ingredients. This makes it easier to combine everything evenly.
Coat Each Ball Thoroughly: Make sure each chicken ball is fully coated in flour, egg, and panko breadcrumbs. Gently press the breadcrumbs onto the surface to help them stick.
Don’t Overcrowd the Air Fryer: Cook the chicken balls in batches, leaving enough room for the hot air to circulate. This helps the coating brown evenly.
Serve Them Warm: These Buffalo Chicken Balls are best served warm with ranch or blue cheese dressing for dipping.
Frequently Asked Questions
Can I make Buffalo Chicken Balls in the air fryer? Yes! Air frying is a convenient way to cook these appetizers. Preheat your air fryer to 380°F and cook the chicken balls for 8 to 10 minutes, or until golden brown and heated through. Cook in batches for the best results.
Can I deep-fry Buffalo Chicken Balls instead? Absolutely! Heat the oil to 350°F and fry the chicken balls in batches until golden brown on all sides and heated through. Drain them on a paper towel-lined plate before serving.
Can I use rotisserie chicken? Yes! Rotisserie chicken is a great shortcut for this recipe. Remove the skin, shred the chicken, and measure out 3 ½ cups for the recipe.
What dipping sauce goes best with Buffalo Chicken Balls? Ranch dressing and blue cheese dressing are both delicious choices. Serve one or both on the side so everyone can choose their favorite.
Can I make Buffalo Chicken Balls ahead of time? You can prepare the chicken mixture and shape the balls ahead of time, then refrigerate them until you’re ready to bread and cook them. For food safety, keep the chicken mixture refrigerated at 40°F or below and cook within 1 to 2 days. For the crispiest coating, bread them shortly before cooking.
Why are my Buffalo Chicken Balls falling apart? Make sure the chicken mixture is well combined and the balls are firmly shaped before breading. If the mixture feels too loose to hold its shape, you can add a little more cream cheese to bind the mixture together.
Similar Recipes
Love easy appetizers? Try my Italian Grinder Sliders for another crowd-pleasing snack.
Craving more Buffalo chicken flavor? These Buffalo Chicken Taquitos are another delicious option.
Looking for more recipes to share? Don’t miss my Stuffed Pizza Rolls, Sheet Pan Chicken Nachos, and French Onion Dip!
Buffalo Chicken Balls
Ingredients
- 3 ½ cups cooked, shredded chicken breast
- ⅓ cup Frank's RedHot sauce
- 1 teaspoon black pepper
- 16 ounces freshly grated mozzarella cheese
- 3 ounces cream cheese softened
- ¼ cup chopped green onion
- ¾ cup all-purpose flour
- 3 large eggs beaten
- 2 cups panko breadcrumbs
Instructions
- Add the shredded chicken, Frank's RedHot sauce, black pepper, mozzarella cheese, softened cream cheese, and chopped green onion to a large bowl. Gently mix until everything is combined.
- Form the chicken mixture into 2-inch balls and set aside. You should get around 18 balls total.
- Place the flour, beaten eggs, and panko breadcrumbs into three separate medium-sized bowls.
- Take one chicken ball and coat it in the flour, shaking off any excess. Next, dip it into the beaten eggs, making sure it’s fully coated. Allow any excess egg to drip off before rolling the ball in the panko breadcrumbs. Make sure the entire ball is coated, gently pressing the breadcrumbs into the sides. Repeat with the remaining chicken balls.
To Air Fry:
- Preheat the air fryer to 380°F. Line the air fryer basket with a liner or foil approved for your air fryer to catch any drippings.
- Arrange the chicken balls in the basket without overcrowding. Air fry in batches for 8 to 10 minutes, or until golden brown and heated through.
To Deep-Fry
- Heat oil to 350°F in a suitable pot or deep fryer.
- Carefully add the chicken balls in batches, avoiding overcrowding. Fry, turning as needed, until golden brown on all sides and heated through. Remove the chicken balls from the oil and place them on a paper towel-lined plate to drain excess grease.
- Serve the warm Buffalo Chicken Balls with ranch dressing or blue cheese dressing for dipping. Enjoy!
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