Fold bread crumbs into ground chicken, don't over mix Mix cayenne, Triple Blast seasoning and egg whites together, then into the meat mixture.

Roll into balls [1 1/2 T baller]. Place on 1/4 sheet pan lined with parchment paper, not touching. Set them in the freezer for 20 minutes.

Large cast iron or Magnalite skillet heat the oil to 365°.

Mix Wondra, Triple Blast and Feux in a medium baking dish. Gently stir in the heavy cream and the reserved 3 tablespoons buttermilk with a fork until small lumps form throughout the mixture. Don't overmix.

Place 2/3 cup of buttermilk into another medium baking dish. Place chicken directly into the cold buttermilk and roll around to coat. One at a time, remove each ball, letting any excess drip off. Roll them into the flour mixture until it is completely covered with a thick layer. Transfer the breaded chicken balls another parchment lined baking sheet. Repeat the process with the remaining chicken. Do not stack or touch. IMPORTANT: Place back in freezer for at least 15 minutes.

When oil is to temp, fry in batches for approximately 6-7 minutes (165° internal), turning when needed or golden brown color. TIP: Do not overcrowd pan or pot. Starting at the 12 o'clock position, place first ball, then clockwise around, then 3 in the center. Should have 2 batches.

Remove to foil lined pan with Bradley rack, shake of table salt, then into warming oven tented until all are finished.