I love this recipe because it turns comfort food into a fun, bite-sized treat. The combination of mac and cheese with buffalo chicken feels familiar but exciting, and frying them creates an irresistible contrast between the crispy outside and gooey inside. I also like that they can be prepped ahead of time and fried when needed.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup cooked shredded chicken
1 cup cooked macaroni noodles
1 cup shredded cheddar cheese
½ cup buffalo sauce
¼ cup cream cheese
¼ cup flour
¼ cup breadcrumbs
2 eggs
Oil for frying
Directions
I start by mixing the shredded chicken, cooked macaroni, cheddar cheese, buffalo sauce, and cream cheese in a large bowl until everything is well combined. I roll the mixture into small balls and place them on a baking sheet, then freeze them for at least 1 hour so they hold their shape while frying.
Once frozen, I beat the eggs in one bowl and mix the flour and breadcrumbs together in another bowl. I dip each frozen ball into the egg mixture, then roll it in the breadcrumb mixture until evenly coated.
I heat oil in a deep fryer or large pot to 350°F. I fry the balls in batches for about 3 to 4 minutes, until they turn golden brown and crispy. I remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil before serving.
Servings and Timing
I usually get about 16 to 20 balls from this recipe, depending on size. The prep time is about 15 minutes, freezing time is 1 hour, and frying takes around 10 minutes total, making the full process roughly 1 hour and 25 minutes.
Variations
I sometimes use mozzarella or pepper jack instead of cheddar for a different cheese pull. When I want extra heat, I add a pinch of cayenne pepper to the mixture. I also like swapping regular breadcrumbs for panko when I want an even crispier coating.
Storage/Reheating
I store leftover mac and cheese balls in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven or air fryer to help them stay crispy rather than microwaving.
FAQs
Can I make these ahead of time?
I often prepare and freeze the balls ahead of time, then fry them just before serving.
Can I bake these instead of frying?
I can bake them at a high temperature, but I find frying gives the crispiest and most satisfying result.
What oil works best for frying?
I like using neutral oils such as vegetable or canola oil because they handle high heat well.
How do I keep the balls from falling apart?
I make sure they’re fully frozen before breading and frying, which helps them stay intact.
What dipping sauces go well with these?
I love serving them with extra buffalo sauce, ranch, or blue cheese dressing.
Conclusion
These deep-fried buffalo chicken mac and cheese balls are one of my favorite crowd-pleasing snacks when I want something cheesy, spicy, and crunchy. I love how fun they are to make and eat, and they always disappear fast whenever I serve them.
