STEP 1:
Rub a whole chicken down with a compound butter made of salt, white pepper, paprika, and minced garlic. Sprinkle with black pepper then insert your ThermoPro TempSpike Truly Wirefree Meat Thermometer before covering and placing in an oven at 375°F (191°C) for around 2 hours. Remove the lid halfway through. Pull from the oven when the thermometer reads 165°F (74°C). Place in the fridge to cool overnight.
STEP 2:
Next day shred all the meat from the chicken and toss with shredded jack cheese, parsley, salt, and BBQ sauce. Form into balls, then place into the freezer for at least 1-2 hours to let chill before breading.
STEP 3:
Combine the eggs and milk for the breading. Beat until smooth. Create a breading station and remove the chicken balls from the freezer. Roll in the flour, then the egg wash, and then the bread crumbs. Make sure they are thoroughly coated. Fry at 350°F (177°C) until golden brown. Serve with a honey mustard dipping sauce.
