Heat oil in a medium saucepan and add rice. Cook 1 minute and stir to coat in oil. Add stock ½ cup at a time, stirring constantly and allowing liquid to fully absorb before adding next addition. Continue until all stock is used and rice is tender, about 30 minutes. Set aside to cool completely.

In a large bowl, add rice, chicken, eggs, hot sauce, paprika, salt, pepper, marjoram and basil. Stir well to combine all ingredients. Chill mixture for 30 minutes.

Heat oil in a large saucepan to 375℉ on a deep fry thermometer. Form mixture into 1 ½-inch golf ball size balls with hands, packing very tightly. Roll in bread crumbs and shake off excess. Carefully place in hot oil and fry about 5 minutes, moving around to fry to dark golden brown. Remove with a slotted spoon and drain on paper towels. Repeat with remaining balls until all are fried. Serve with marinara sauce for dipping.