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“We love most things "Buffalo" and these look yummy. Adapted from Guy Fieri. He uses two boneless/skinless chicken thighs and grinds the meat himself. I'll be using store-bought ground chicken and reflected that in the recipe. This needs some time in the fridge to rest so prepare at least 4 - 24 hours ahead. **Prep and Cooking times are estimates and do not include refrigeration time.”

Ingredients Nutrition


  1. In a large bowl, combine the chicken, 1 1/2 cups crackers, black pepper, paprika, basil, celery salt, cumin, white pepper, half the cayenne pepper, and 1 cup blue cheese. Mix well. Cover and refrigerate at least 4 hours and up to 24 hours.
  2. Preheat oven to 275 degrees F.
  3. Set out a cooling rack over a cookie sheet.
  4. Pour 2 inches of Canola Oil into a large, deep skillet. Over medium-high heat, heat the oil to 350 degrees F.
  5. Form the chicken mixture into walnut-size balls and set them aside on a plate.
  6. Beat egg in a shallow bowl and place remaining 1 1/2 cups cracker crumbs in another bowl. Dip each ball in egg then roll in cracker crumbs.
  7. Add balls to hot oil, in batches if necessary, and fry until golden brown, about 2 minutes. Remove to cooling rack.
  8. When all the balls are fried, put the baking sheet in the oven and bake for 10 minutes.
  9. In a small saucepan over low heat, melt butter. Add garlic and jalapenos and cook for 2 minutes. Stir hot sauce and keep warm.
  10. To serve, drizzle sauce over Buffalo Balls or use sauce as a dip on the side and serve with celery sticks and remaining blue cheese.

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