Before I jump into this manfood recipe, I want to ask everyone who reads this to leave a suggestion for a name for this dish. Red Hot Chicken Balls, just doesn't fill me with a desire to put something in my mouth. I thought about Pollo Bola, but my daughters pointed out the Spanish chicken balls doesn't seem any more appetizing. So, please leave your suggestion as a comment. Thanks!
I never knew how good chicken could be in a meatball until I tried this recipe. I have used combinations of beef and pork with a variety of spices and seasonings, and they were always very good. But, the leanness of the ground chicken with the combination of the banana peppers, the hot sauce, the dusting of Parmesan and the hot sauce finisher make these one of the absolute best I've ever had.
Ingredients
1 pound Perdue ground chicken
4 tablespoons Louisiana hot sauce
1/4 cup Mt. Olive banana peppers, chopped
2 tablespoons Kraft grated Parmesan
1 Stick Kraft margarine
1/4 cup Kroger wing sauce - medium
1 large egg
1/4 cup oatmeal
2 quart Corelle bowl
4 quart Daisey Deep Fryer/Slow Cooker
16 inch Pampered Chef baking dish
1 17 ounce bottle of Wesson oil
Large wooden stirring spoon
Gradually preheat the oil in the deep fryer
Mix the chicken, egg, and hot sauce together in the bowl
Chop 1/4 cup banana peppers and add them to the chicken mixture
Mix in the hot sauce with the chicken.
Drop the chicken mixture into the hot oil about 2 tablespoons at a time.
Dip out the balls and place them in the baking dish.
Dust the balls with Parmesan
Bake them in the oven at 350 for 10 minutes.
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