Buffalo Chicken Dipping Balls

Buffalo Chicken Dipping Balls

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"They have the flavor of Buffalo chicken dip rolled into a ball and then breaded and deep fried. Dip in either ranch or blue cheese dip. I served these at a Super Bowl party, and the crowd loved them."
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2 h 16 m servings 351 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 22 g
  • 44%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 1172 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Mix the chicken, green onions, Cheddar cheese, pepperjack cheese, hot sauce, and ranch dressing mix together in a bowl; form the mixture into 1-inch balls with a scoop. Place the balls on a large, flat dish; chill in refrigerator 2 to 3 hours.
  2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  3. Gently press the balls into the flour to coat and shake off any excess. Dip into the beaten egg and then press into bread crumbs. Place the breaded chicken balls onto a plate while breading the rest; do not stack.
  4. Fry the breaded balls in the hot oil until slightly browned, about 1 minute.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.


  1. 21 Ratings

Most helpful positive review

These are excellent! I made patty size and served on a biscuit with ranch & bleu cheese for a lunch. Very good.

Most helpful critical review

These were Good! I did use boneless chicken breast for me is Just rather eat IT as Dip.flavor was Good no complaints with the recipe

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Least positive

These are excellent! I made patty size and served on a biscuit with ranch & bleu cheese for a lunch. Very good.

pretty good! i didn't use the whole cup of hot sauce, and we just had sharp and medium cheddar. only thing i didn't like about them was the cheese inside didn't really melt. maybe it was the ...

Made this for a party we went to. Everyone loved it. Very unique and original. Had ranch and bleu cheese dressing to dip them in. Next time I make them I'm going to try adding cream cheese to th...

Very good-unique, but very good! I was pleasantly surprised after making these! I did add more buffalo sauce-we like things hot!!

The balls didn't form together at all until I heated up the cheese and chicken mixture and then they worked great. i switched the ranch mix for onion soup mix bc my bf doesn't like ranch then de...

Mixed these up and let them sit overnight. We made half the recipe, and I did add a couple heaping tablespoons of cream cheese to the mix. We used panko crumbs for an extra crunch. And I used a ...

Tasty, I used panko bread crumbs. The maintained their crispness even a room temp. They didn't last long. I served them with celery sticks and blue cheese dressing. WINNER

Awesome!! The husband LOVED these.... they were spicy, yummy and perfect... will make them again and again and again! I let my daughter help and she has a great time making this with me!

I added a little bit of melted butter to help keep them stuck together better but my husband LOVED these!

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