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

hot sauce

salt and pepper

8 ounces cream cheese, room temperature


3 eggs

panko breadcrumbs

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.