Buffalo Chicken Balls

• 8 oz. cream cheese, softened
• ½ cup Buffalo Sauce (recipe below)
• 2 cups cooked chicken, shredded
• 2 cups shredded Colby–Monterey Jack
• 2 cups flour
• 1 tsp. kosher salt
• 1 Tbsp. garlic powder
• 2 Tbsp. Creole seasoning
• 2 eggs
• ½ cup milk
• 2 cups seasoned bread crumbs
• Oil for frying

Buffalo Sauce

• 8 Tbsp. butter
• 1 cup hot sauce
• 1 Tbsp. Worcestershire sauce