Pick the meat from the chicken and discard the skin and roughly chop the chicken meat. Place the chicken in a large bowl and add barbecue sauce, cheese, scallions, salt and pepper. Toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball. I used a cookie dough scooper to help me get the right size.
Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
When the oil is hot fry the chicken balls in batches. Cook for about 1-2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
Serve and enjoy! Great to have a dipping sauce like Ranch or Blue Cheese dressing. Easy to make a day or two in advance and reheat in the oven or microwave.