How To Make Buffalo Chicken Rollers At Home!

Start with 10 lbs of chicken breast, skinless.

Grind the chicken until emulsified, using a bowl chopper or grinder on a 1/8 plate. For the creator, this took two passes through a 22 grinder.

Add seasoning at 80% strength, Superbine at 100% strength, and 10% shredded cheese to the ground chicken.

Add enough water until the mixture can carry no more, which is about 0.5 quart for 10 lbs of chicken.

Mix until a goopy protein extraction is achieved, ensuring it holds together well.

Stuff the mixture into 21 mm cellulose casing, ensuring a skinless product.

Cook in a smoker at 180°, adding humidity, until cooked through.

Prepare an ice bath and place the cooked rollers in it to remove them from the casing easily.

Make an egg wash with 6 whipped eggs (both whites and yolks) and add Frank's Red Hot to it.

Coat the chicken rollers in the egg wash, then in a bowl of breading that also contains Frank's Red Hot.

Heat beef tallow in a Camp Chef side sear box to about 350 degrees.

Deep-fry the coated rollers for 90 seconds to 3 minutes until golden brown.

Equipment Needed

Spice Level:

Allergens