Buffalo Chicken Dipping Balls

In a mixing bowl, combine the drained and flaked chicken, chopped green onions, shredded Cheddar cheese, shredded pepperjack cheese, hot pepper sauce, and ranch dressing mix. Ensure all ingredients are evenly distributed. (Prep time: 15 minutes)

Using a small ice cream scoop or spoon, form the mixture into 1-inch balls. Place the balls on a baking sheet lined with parchment paper. (Forming time: 20 minutes)

Cover the baking sheet with plastic wrap and chill the chicken balls in the refrigerator for at least 2 hours, or preferably overnight. This will help them hold their shape during frying. (Chilling time: 2-3 hours)

Heat the oil in a deep-fryer or a large, heavy-bottomed saucepan to 375 degrees F (190 degrees C). Use a thermometer to ensure accurate temperature. (Heating time: 10 minutes)

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs. (Prep time: 5 minutes)

Gently roll each chilled chicken ball in the flour, ensuring it's fully coated. Shake off any excess flour. (Breading time: 10 minutes)

Dip the floured ball into the beaten eggs, allowing any excess to drip off. (Breading time: 5 minutes)

Finally, press the egg-coated ball into the bread crumbs, making sure it's completely covered. Place the breaded chicken balls back onto the parchment-lined baking sheet, ensuring they don't touch. (Breading time: 10 minutes)

Carefully lower the breaded chicken balls into the hot oil, working in batches to avoid overcrowding the fryer. (Frying time: 1 minutes per batch)

Fry the balls until they are golden brown and crispy, about 1 minute per batch. Remove them with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. (Draining time: 5 minutes)

Serve the Buffalo Chicken Dipping Balls immediately with your favorite dipping sauces, such as ranch dressing, blue cheese dressing, or extra hot sauce. (Serving time: 5 minutes)