BUFFALO CHICKEN BALLS

SERVES 4 PREP 25 MINS COOK 10 MINS + CHILLING

• 1 barbecued chicken, skin removed, meat shredded • 1½ cups grated tasty cheese • ¼ cup peri peri sauce

• 3 green onions, thinly sliced • ½ cup seasoned plain flour • 2 eggs, lightly beaten

• 2 cups panko crumbs • vegetable oil, for deep frying

• 3 rashers rindless bacon, halved

• 1 iceberg lettuce, trimmed, wedges

• 4 eggs, soft boiled, peeled, halved (see Tip) • ½ cup ranch dressing, to serve

• ½ cup shaved parmesan • ¼ cup chopped chives

1 In a bowl, combine chicken, cheese, sauce and onions. Season and mix well. Shape 2 tbsp mixture into balls.

Set aside.

2 Line an oven tray with baking paper. Dust balls in flour, shaking off excess. Dip into egg, then coat in crumbs. Arrange on tray. Chill 15 mins.

3 In a large, deep frying pan, heat oil on high. Deep-fry balls in batches 2-3 mins until crispy and golden. Remove carefully using a slotted spoon and drain on a wire cooling rack set over paper towel (this helps prevent them going soggy).

4 Meanwhile, in a non-stick frying pan, cook bacon

3-4 mins, turning, until crisp.

5 Serve buffalo balls on four plates, with an iceberg wedge, bacon and boiled egg on each. Drizzle with ranch dressing. Sprinkle flaked parmesan and chopped chives over.

TIP To soft boil eggs, bring to boil in a saucepan of cold water and simmer 4 mins. Cool under cold running water.