Ingredients
- Buffalo Chicken Mac n' Cheese, completely chilled
- 2 eggs
- 3 Cups All-Purpose Flour
- 2 Tbsp Garlic Powder
- 2 Tbsp Onion Powder
- 2 Tsp Paprika
- 2 Tsp Cayenne Pepper
- Canola oil for frying
- Cajun Ranch Dipping Sauce; recipe follows
Directions
After you have made your Buffalo Chicken Mac n' Cheese in the last recipe, in order to deep fry it, it has to be cooled completely in a refrigerator. Once chilled, you want to proportion the mac n' cheese into meatball sized balls (or however big you'd like).
Combine all the dry ingredients (Flour, garlic powder, onion powder,
paprika, cayenne pepper & kosher salt) mix with a fork until well
incorporated. Separate the flour mixture in half and distribute to two
separate bowls. Place the eggs into a 3rd bowl and wisk.
First, coat the mac n' cheese balls in the flour mixture, then coat in egg (letting the excess egg drip off) and then coat in the flour mixture once more. Repeat until all have been coated.
In a large stock pot, heat the canola oil to
350-365°
F. Add the mac n' cheese, in batches (you don't want to try to fry all of them at once!) and fry until golden brown. Remove from oil with a slotted spoon and transfer to a parchment paper lined baking sheet. Plate and serve with the cajun ranch dipping sauce!
Cajun Ranch Dipping Sauce
Mix 1 cup of ranch dressing with 4 tablespoon of cajun seasoning.
Refrigerate until ready to serve alongside the Deep Fried Buffalo Chicken Mac n' Cheese Balls.
Knife Skills
The first legit cooking job I had was at the Nittany Lion Inn and you know what the first thing I had to do was?? Dice about 50 pounds of onions...I was a green horn and didn't know how to do anything and after the first one I was quickly taught how to do it properly. I can't tell you how many times I've passed on my onion dicing technique and it may seem kind of juvenile. But, I have found that it's those little basic kitchen skills that if we hone (dicing vegetables, cooking the perfect egg, etc) it makes life 10x easier and usually makes the quality of what you're cooking better because you have consistency.
The first thing in cutting ANYTHING is having a good quality, sharp knife. If you don't have one, please, do yourself a favor and go pick one up. You don't need a $100 knife, but you can find a decent knife for around $20-$30.