Buffalo Chicken Cheesy Bites

My mom made these on New Year's Eve and said that I must make them right away...that's how good they are.  So I decided to make them today.  They were wonderful!  A little time consuming make them but well worth it.

Adapted from: Made By Melissa and Food Network

Yield: 45 small bites or 30 medium bites

3 cups cooked chicken, shredded and chopped into small pieces (About 1 store-bought rotisserie chicken, skin discarded)
1/2 cups hot sauce (I used Frank's Red Hot Buffalo)
4 ounces cream cheese, softened
2 cups extra sharp cheddar cheese, shredded
1/4 cup sliced green onions
1 cup all-purpose flour
4 eggs, lightly beaten
4 cups Corn Flakes cereal, crushed

Ranch or Blue Cheese Dressing - for dipping
Frank's Red Hot Buffalo Sauce - for dipping

• Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper.  In a large bowl, mix the chicken, cream cheese and hot sauce until combined.  Stir in the cheddar cheese and green onions. 
• Spoon out the chicken mixture and roll into about 1 1/2 inch balls.  Place on a plate or separate baking sheet (not lined) until ready to dip. 
• In three separate bowls, set out the flour, eggs and Corn Flakes.  Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes.  Place on the prepared baking sheet and bake for 20-25 minutes.  Serve warm with ranch or blue cheese dressing and extra buffalo sauce if desired. 

** - If freezing for later, place the dipped and uncooked chicken balls onto the parchment lined baking sheet and flash freeze for about 20 minutes.  Transfer to a freezer bag and store in the freezer until ready to eat.  To bake, place the frozen chicken balls back on a parchment lined baking sheet and bake at 350 degrees for 25-30 minutes, until crispy and golden brown.