Heat vegetable oil in a skillet over medium heat

Add onion and celery and cook 4–5 minutes until softened

Add ground chicken or turkey and cook until fully done

Season with salt, black pepper, garlic powder, onion powder, paprika, and cayenne

Stir in cooked rice and chicken broth

Reduce heat and simmer 5–7 minutes until liquid is mostly absorbed

Remove from heat and allow mixture to cool slightly

Transfer mixture to a food processor and pulse a few times until cohesive but still coarse

Scoop mixture into golf-ball-sized portions and roll into balls

Place on a parchment-lined tray and refrigerate 15–20 minutes

Prepare breading station with flour, egg mixed with water, and crushed Hot Cheetos

Roll each ball in flour, dip in egg, then coat with Hot Cheetos

Repeat egg and Hot Cheetos coating for extra crunch if desired

Heat oil to 350°F (175°C)

Fry balls in batches for 3–4 minutes until deep red and crispy

Remove and drain on a wire rack or paper towels