Preparation

Have oil heated to 350°F. If using chicken tenders, bake, boil, or grill and pull chicken into small pieces. For the rotisserie chicken, pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the Ott's Original Wing Sauce, pepper, cheese, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball. Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside. When the oil is hot, fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil. Serve with Ott's Ranch Dressing.