Buffalo Chicken Croquetas

Start by shredding a whole store-bought rotisserie chicken and add it to a bowl with 1 cup of buffalo sauce. Toss it all together, then set it aside. In a pan on medium heat, add 4 tablespoons of butter, 2 cups of finely diced onion, and 1 tablespoon of minced garlic. Cook until the onions soften, then add 1 cup of chicken broth and 1 cup of milk. Season with Sazon, Chicken Bouillon Powder, and Cayenne Pepper (if you prefer extra spice). Then stir in 1.5 cups of sifted flour, adding it in little by little. Immediately turn off the heat and then add 2 whisked egg yolks and your buffalo chicken. Fold it in until it’s well combined. Then transfer everything into a bowl and once it’s completely cooled, fold in 8 ounces of shredded mozzarella cheese. Whisk some eggs in one bowl, and in another bowl add seasoned breadcrumbs with some Sazon. Rub some oil onto your hands to prevent the dough from sticking. Scoop out about 2 tablespoons of the dough, roll it into a ball, and then roll it into a Croqueta shape. Dip them in the egg, and then pack on the breadcrumbs. Fry them on medium heat in high heat oil until golden brown, letting them rest on a cooling rack. These are best served with ranch or blue cheese dressing. Enjoy!