• 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!