Breaded Chicken Balls with Lemon Glaze
Crispy, golden, and irresistibly tangy, these Breaded Chicken Balls with Lemon Glaze are the perfect combination of comfort food and zesty sophistication. Made with tender, bite-sized pieces of chicken breast coated in a Parmesan-infused breadcrumb crust, these chicken balls boast a delightful crunch in every bite. The true star of the dish, however, is the luscious lemon glaze, a simple yet vibrant blend of fresh lemon juice and honey that adds the perfect balance of sweetness and tartness. Ideal as a crowd-pleasing appetizer or a main course, this recipe is easy to prepare and comes together in under an hour. Garnished with fresh parsley for a pop of color, these chicken balls are sure to become your go-to recipe for any occasion. Perfect keywords: breaded chicken recipe, lemon glaze, crispy chicken bites, easy appetizer recipes.
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Recipe Information
Ingredients
- 500 grams Chicken breast (boneless, skinless)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Breadcrumbs
- 0.5 cup Parmesan cheese (grated)
- 0.5 cup Flour
- 2 Eggs
- 2 cups Vegetable oil (for frying)
- 0.25 cup Lemon juice
- 2 tablespoons Honey
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Fresh parsley (for garnish, optional)
Instructions
Cut the chicken breast into bite-sized pieces and place them in a bowl.
Season the chicken pieces with garlic powder, onion powder, salt, and black pepper. Mix well and set aside.
Prepare the breading station: place flour on one plate, beat the eggs in a shallow bowl, and combine breadcrumbs with grated Parmesan cheese on another plate.
Coat each chicken piece in flour, dip it into the beaten eggs, and then roll it in the breadcrumb-Parmesan mixture, pressing gently to adhere.
Heat vegetable oil in a large skillet or deep fryer to 180°C (350°F).
Fry the breaded chicken pieces in batches, avoiding overcrowding the pan. Cook for 3-4 minutes per side or until golden brown and fully cooked (internal temperature should reach 74°C or 165°F). Transfer to a plate lined with paper towels to drain excess oil.
In a small saucepan, prepare the lemon glaze by combining lemon juice and honey over medium heat. In a separate small bowl, dissolve the cornstarch in water, then whisk it into the lemon-honey mixture.
Cook the glaze for 2-3 minutes, stirring continuously, until slightly thickened. Remove from heat.
Arrange the breaded chicken balls on a serving plate and drizzle the lemon glaze over them.
If desired, garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 1468 mg | 64% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 13.4 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 414 mg | 32% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 521 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
