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Buffalo Chicken Mac & Cheese Bites
INGRIDENTS
2 cups chicken, cooked and shredded 1 cup ranch; 1 cup buffalo sauce 1 cup blue cheese dressing ¼ cup butter 4 oz. cream cheese 1 tbsp Italian seasonings 1 cup grated parmesan; 3 cups shredded cheddar (2 cups initially, add more if needed)
DREDGE MIXTURE
2 cups flour; 6 eggs; 2 cups panko
COOKING DIRECTIONS
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat. Add the cream cheese and stir until smooth and melted.
3. Stir in the buffalo sauce, ranch, and blue cheese dressing until combined.
4. Add the Italian seasonings and grated parmesan, stirring until the mixture is smooth.
5. Fold in the cooked and shredded chicken, followed by the pasta.
6. Mix in 2 cups of the shredded cheddar cheese, adding more if needed to achieve the desired cheesiness.
7. Remove from heat and let the mixture cool slightly.
8. Using your hands or a small scoop, form the mac and cheese mixture into bite-sized balls. Place them on a baking sheet lined with parchment paper.
9. Once all the bites are formed, chill them in the refrigerator for about 30 minutes to help them firm up.
10. Preheat your oil in a large pot or deep fryer to 350°F (175°C).
11. Set up a dredging station with three separate bowls: one with flour, one with beaten eggs, and one with panko.
12. Dip each mac and cheese bite first into the flour, then into the eggs, and finally into the panko, ensuring they are well coated.
13. Carefully place the coated bites into the hot oil, frying in batches until golden brown and crispy (about 2-3 minutes per batch).
14. Remove the bites from the oil and drain on paper towels.
Allow the bites to cool slightly before serving.
Optionally, serve with extra ranch or blue cheese dressing for dipping.