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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.
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2
Mix well.
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3
Cover and refrigerate at least 4 hours and up to 24 hours.
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4
Preheat oven to 275 degrees F.
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5
Set out a cooling rack over a cookie sheet.
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6
Pour 2 inches of Canola Oil into a large, deep skillet.
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7
Over medium-high heat, heat the oil to 350 degrees F.
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8
Form the chicken mixture into walnut-size balls and set them aside on a plate.
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9
Beat egg in a shallow bowl and place remaining 1 1/2 cups cracker crumbs in another bowl.
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10
Dip each ball in egg then roll in cracker crumbs.
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11
Add balls to hot oil, in batches if necessary, and fry until golden brown, about 2 minutes.
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12
Remove to cooling rack.
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13
When all the balls are fried, put the baking sheet in the oven and bake for 10 minutes.
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14
In a small saucepan over low heat, melt butter.
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15
Add garlic and jalapenos and cook for 2 minutes.
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16
Stir hot sauce and keep warm.
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17
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.
