Heat oil to 350 degrees F.

Shred the cooked chicken with two forks. Place the chicken in  a bowl and add the mayo, cheeses, breadcrumbs, black pepper, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.

Place the flour and eggs in 2 separate bowls. Roll each ball in the egg and then the flour. Set aside.

When the oil is hot fry the chicken balls in batches. Cook for about 2-3 minutes per batch until the chicken balls are golden brown and crispy. Remove the chicken to paper towel lined plate to drain the excess oil.

I rolled them in the egg and then the flour. I added breadcrumbs to the chicken as a filler.