Buffalo Chicken Cheese Balls

These are absolutely delicious... however, you literally can feel your arteries clogging up as you eat them... but don't bake them... they need to be deep fried ;)  I'm sure you could fry them on the stove top but everyone should just own a Fry Daddy... besides frying via the stove top can be dangerous and much more messy.  And again... everyone should own a Fry Daddy.  The downsides to these?  Although it's a fairly simple recipe, it's time consuming having to form the balls, dredge them through flour, egg, and panko and then fry in batches.  Lastly, your house is going to smell like a deep frying heaven (or hell).

2 1/2 to 3 lb boneless, skinless chicken breasts, cooked and shredded (we use a food processor to pulse the meat a few times)
1/2 to 3/4 c buffalo sauce (I use a combo of Frank's and some random brand I can only find at one Redner's up here)
1/2 c blue cheese crumbles
2 c shredded Monterery Jack cheese
2 c panko bread crumbs
2 tbsp garlic powder
1 tbsp dried parsley
5 eggs
1/2 to 3/4 c flour
vegetable oil for deep frying

In a large bowl, combine shredded chicken, buffalo sauce, and cheeses.  Do not add too much buffalo sauce... the wetter the mixture, the less likely it will mold into balls.  In another bowl, combine panko bread crumbs, garlic powder and parsley.  In a third bowl, beat the eggs and in a fourth bowl, place the flour.  Process: form a ball about the size of a small ice cream scoop, roll in flour, coat in egg, and then in panko bread crumbs.  Continue and fry in batches.  In our Fry Daddy, I can fit about 6 balls at a time.  When coating the balls, handle as little as possible to avoid making the ball fall apart.  Fry until golden brown (3 mins or so) and place on a plate covered in paper towels to soak up excess oil.  Serve warm with ranch and blue cheese... or Eric's "fancy sauce" (equal parts Frank's and Ken's Blue Cheese dressing).  Makes about 30 or so balls depending on size.