Panko breadcrumbs rock my world.
Really they do. It took me way too long to discover them. Anytime I needed to bread something like chicken breasts or mozzarella sticks, or create a crunchy layer on top of baked mac and cheese, my default was always seasoned bread crumbs. But bread crumbs never reached high enough on my crunch factor. I am definitely a texture person. The texture I crave most often is crunch.
These delightful little balls are crispy-crunchy-cheesy-spicy-justplaingood. Look at that cheese oozing out from that golden crust? Yum.
Crispy Cheesy Chicken Balls:
2 large chicken breasts, cooked cooled and shredded
1/2 cup scallions
3/4 cup Colby cheese
3/4 cup sharp cheddar
salt and pepper
8 ounces cream cheese, room temperature
In a stand mixer fitted with a paddle attachment, mix together the chicken, cream cheese, Colby and cheddar cheese, scallions, salt and pepper, and hot sauce to taste. Mix then set aside.
In 3 different bowls put flour, eggs then panko. Scramble the eggs with a fork. Form 2 inch balls of the chicken mixture. Roll each ball through the flour, then the egg wash, then the panko. Set on a baking sheet. Once you have formed each ball, place baking sheet in the oven at 350 degrees. Bake for 20-25 minutes until the panko crumbs are golden brown. Serve along side ranch or blue cheese dressing.
Nothing more to say.