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Old 10-17-2010, 10:38 AM   #1
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Big Daddy's Buffalo Chicken Cheese Balls

Saw this on the Food Network. Would love to make this but need to decarb it.

I am not a fan of pork rinds but I'm gonna give it a try again since I really want to try this recipe. What seasonings are best to mask the pork rind flavor?


* 1 store-bought rotisserie chicken
* 1/4 cup hot sauce (recommended: Frank's Red Hot)
* 1 teaspoon ground black pepper
* 1 3/4 cups sharp Cheddar
* 1/4 cup freshly sliced scallions
* 1 cups all-purpose flour
* 3 eggs, lightly beaten
* 2 cups panko bread crumbs
* Vegetable oil, for frying

Blue Cheese Dip:

* 1 1/2 cups mayonnaise
* 1/2 cup packed blue cheese, broken up
* 1/2 teaspoon hot sauce
* 2 teaspoons Worcestershire sauce
* 1 teaspoon salt
* 1/2 lemon, juiced
* 1 teaspoon chopped garlic

Directions

Have oil heated to 350 degrees F.

Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.

Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.

When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.

To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.
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Old 10-17-2010, 12:15 PM   #2
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I would use almond flour for the flour and chia meal for the bread crumbs or ground pork rinds. I would probably add some chia meal to the balls as well. I would also brush with butter and oven fry. Great recipe, I can't wait to try it.
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Old 10-17-2010, 02:05 PM   #3
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I saw him putting these balls together this morning but wasn't sure what he was making. The whole time I was thinking, how can I decarb these.

I would first try parmesan cheese and frying them, or maybe unflavored whey protein powder (I've yet to try frying this though, I'll let you know when I do). I find any of Mrs. dash seasonings tame the taste of pork rinds for frying or using them as a "bread" type product. For this recipe, maybe the southwest chipotle seasoning.
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Old 10-17-2010, 02:49 PM   #4
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Great idea! I thought of that too after I posted.
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Old 10-17-2010, 08:52 PM   #5
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Thank you both for your responses. I'm gonna pick up a store bought chicken and some pork rinds and mrs dash and give this a whirl tomorrow. I don't have chia meal, but I do have some almond flour so I might give it a try too with some parm.
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Old 10-18-2010, 04:07 AM   #6
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Can't wait to hear how these turn out.....take a picture too!
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Old 10-18-2010, 08:58 AM   #7
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If you fry these I'd recommend lowering the oil temp to maybe 325* - almond meal, Parm cheese, and probably the pork rinds too, will all brown up faster than regular flour does.

Can't wait to hear how your experiment goes! And yeah, pictures are ALWAYS good!
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Old 10-18-2010, 09:06 AM   #8
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I was thinking this work work well with left over turkey too.
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Old 12-04-2010, 11:25 AM   #9
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I need to try this!! I think I will try it using sifted carbquik and for breading either low carb tortillas ground up or pork rinds. These would make great low carb appetizers for holiday get togethers. Thanks OP!!
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Old 04-04-2012, 11:14 AM   #10
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bump
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Old 07-10-2013, 10:58 AM   #11
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now that i'm expermenting with my cake pop maker with savory ideas. They really make a great quick dinner.
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