Buffalo Balls and Fried Pickles
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| Fried Pickles |
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| Buffalo Balls |
Ratings:
Me: The yumminess is worth my house stinking
Hubs: If its fried I love it
Kids: "I don't like pickles" "These are too spicey"
Friends: "Where did you find this little peice of Heaven"
Recipe Fried Pickles:
Ingredients:
- 1 jar sliced dill pickles
- 1 small bag white cornmeal with flour mixed in (amount will vary depending on how many pickles you want to fry)
- Lowry's Seasoning Salt (to taste)
- Vegetable Oil (for frying)
Steps:
1. Drain pickles and pat dry with a paper towel
2. Pour 1 cup cornmeal into ziploc bag and Sprinkle Lowry's in, genourously.
3. Dump pickles into bag and shake em up, shake off excess mixture before cooking
4. Heat Oil in a deep pot to 350, but for those of you who don't know to measure the temperature of oil just set your stove top to medium. You will smell the oil heating up.
5. Drop the pickles in and flip after 1 minute, the cornmeal will turn golden when they are done.
6. Drain on to a paper towel
Tips:
* The pickles must be drained and dried off thouroughly otherwise your batter will become gummy
* If you plan to fry anything else with this oil, save these for last, the batter tends to separate from the pickles leaving cornmeal in the oil, you don't want that getting on anything else.
* A great way to test to see if oil is heated is to drop a pinch of flour into the oil, if it sizzles then you're ready to go, if it doesn't do anything give it another couple of minutes.
* To make sure you have enough seasoning in your flour mixture, taste it! That's right taste it! If you can taste the salt, you're good.
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| Not ready yet....another minute! |
Recipe Buffalo Balls:
Ingredients:
- 1 rotisserie chicken
-1/4 cup Frank's Hot Sauce
-2 cups shredded sharp cheddar cheese
-1 8 oz cream cheese cubed
- garlic salt
-onion powder
- salt
-pepper
-1 cup ap flour
-3 eggs beaten
- 2 T milk
- 1 box Progresso Panko Bread Crumbs
Steps:
1. Remove as much meat as possible from the chicken and dump it in the food processor, blend until chicken is fine chopped
2. Pour chicken into a large bowl and mix with hot sauce, both cheeses, and seasonings. Blend well, mixture will be orange in color.
3. Roll mixture into 1 inch balls and place on a sheet pan.
4. Heat oil in a large pot to 350 degrees or medium to med high
5. Beat eggs and milk together in one bowl, in another bowl pour in flour, and finally put panko into another bowl. So you should have 3 dredging bowls.
6. Roll each ball into the flour first, then egg batter, and finally panko bread crumbs.
7. Drop into hot oil for 3 to 4 minutes each or until golden brown. Filling should ooze out when done.
Drain on paper towels.
Tips:
* Refrigerate the chicken over night before removing it from the bones, it makes it much easier to pull off.
* you can sub canned chicken or chicken breasts for the rotisserie chicken, however you will need to compensate for the flavor you will missing so season the chicken.
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| Before going into the hot oil |
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| Cook until golden |
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| Yum! |
