1 - Rotisserie chicken
1 1/2 cups - Grated cheddar cheese
1/4 cup - Sliced scallions
1/4 teaspoon - Black pepper
1/4 to 1/2 cup - Hot sauce (Franks Red Hot® or Tabasco®) according to your pain threshold
1 cup - Flour
3 - Eggs, beaten
1 cup - Bread crumbs
Peel skin from chicken, shred into small pieces and mix with cheese, scallions, black pepper and pepper sauce. If it appears to be a bit dry, add half an egg.
After you make small balls, dip in flour…then egg…then into bread crumbs. Deep fry until golden brown or until they float to the top.