Crispy Buffalo Chicken Potato Balls
Description
These Crispy Buffalo Chicken Potato Balls are the perfect combination of creamy mashed potatoes, tender shredded chicken, melty cheese, and bold buffalo flavor. Coated in crunchy breadcrumbs and fried until perfectly golden, each bite delivers a crispy shell with a cheesy, flavorful center. They're easy to make, freezer-friendly, and guaranteed to disappear fast at parties, game days, or whenever you're craving a satisfying snack.
Ingredients
For the Potato Balls
For the Coating
Instructions
- Wash and peel the potatoes, then cut them into large chunks. Place them in a pot of salted water and boil until fork-tender, about 12–15 minutes.
- Drain the potatoes thoroughly and allow them to cool slightly. Mash until completely smooth with no lumps remaining.
- Transfer the mashed potatoes to a large mixing bowl. Add the shredded chicken, buffalo ranch sauce, cornstarch, parsley, and salt. Mix until everything is evenly combined and a soft mixture forms.
- Scoop about 2 tablespoons of the mixture into your hand and flatten it slightly. Place a cube of mozzarella cheese in the center.
- Carefully fold the potato mixture around the cheese and roll into a smooth ball, ensuring the cheese is completely enclosed. Repeat with the remaining mixture.
- In a separate bowl, whisk together the flour, paprika, garlic powder, salt, and pepper. Gradually add water while whisking until a smooth, thick slurry forms.
- Place the panko breadcrumbs in a shallow bowl.
- Dip each potato ball into the slurry, ensuring it is fully coated, then roll it in the breadcrumbs until completely covered.
- Heat oil in a deep skillet or pot over medium heat until it reaches approximately 350°F (175°C).
- Carefully fry the potato balls in batches, avoiding overcrowding the pan. Cook for 3–4 minutes, turning occasionally, until golden brown and crispy on all sides.
- Transfer the fried potato balls to a paper towel-lined plate to drain any excess oil.
- Allow them to cool slightly before serving so the cheese inside can set for a minute. Serve warm with your favorite dipping sauce and enjoy.
Note
• Let the potatoes cool slightly before mixing to prevent excess moisture in the filling.
• Drain the potatoes thoroughly after boiling to keep the mixture firm and easy to shape.
• Chill the shaped potato balls for 20–30 minutes before breading for easier handling.
• Make sure the cheese is completely sealed inside to prevent leaking during frying.
• Fry in batches and avoid overcrowding the pan to maintain the oil temperature.
• For extra crunch, double-coat the potato balls by dipping them in the slurry and breadcrumbs twice.
• These can be assembled ahead of time and refrigerated until ready to fry.
