This is a recipe I learned while working in Spokane, Wa. All the ingredients are really general and I cook more by feel and appearance. I love cooking because it is an artform where as baking is a science. I make this about once every 2-3 months and always use different cheeses. i tend to use a "wetter" cheese like a sharp cheddar, colby, monteray jack or the like. but play with it!!
Mix in bowl and chill:
Chicken
sharp cheddar
monteray jack
kosher salt and pepper mix (about 1tsp per 1/2 lb chicken works nicely)
chopped jalapeno or if you dont like spicey chopped banana peppers
use either melted cheese or a "nacho cheese" to bind all this together. Eventually we will be deep fat frying this so start thinking cheese sticks.
measure out the mix in 1 to 1 1/2 tbsp balls. I place each mix into a half jalapeno but if you dont like spicey you can just double the mix and skip to the next step. I make them like that for my dad who cant have jalapenos.... unless my mother isnt watching.
now the fun part.....take a couple sleeves of saltine crackers and beat them like they owe you money. i like to add an italian seasoning to that mix just for the color and it does add a bit of flavor.
thicken buttermilk in a bowl to about double its normal consistency. This is only a dip and dont overdo it. we just want the crackers to stick!
dip the balls or jalapeno concoctions into buttermilk and roll them in the crackers. Freeze em and fry em!! I like mine with a bit of ranch dressing. I like to sit and eat a bucket of these and listen to my arteries harden!!
