Crispy Chicken Balls
Indulge in the irresistible crunch of **Crispy Chicken Balls**, a crowd-pleasing appetizer or snack that's perfect for any occasion. These golden delights are crafted from finely minced chicken breast, enhanced with the rich flavors of garlic, onion, and Parmesan cheese, and mixed with breadcrumbs and parsley for a perfectly balanced texture and taste. Spiced lightly with paprika and black pepper, these bite-sized treats deliver a satisfying burst of flavor in every mouthful. Deep-fried to golden perfection, they boast a crispy exterior that pairs beautifully with your favorite dipping sauces, such as sweet chili or creamy garlic. Ready in under an hour, this easy-to-follow recipe yields approximately 24 chicken balls, ideal for parties or casual family dinners. Whether served hot as an appetizer or alongside a main dish, these delectable **chicken bites** are sure to become a hit!
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Recipe Information
Ingredients
- 500 grams Boneless chicken breast
- 2 Garlic cloves, minced
- 1 medium Onion, finely chopped
- 150 grams Breadcrumbs
- 50 grams Parmesan cheese, grated
- 1 large Egg
- 2 tablespoons Parsley, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 500 milliliters Vegetable oil
Instructions
Cut the boneless chicken breast into small chunks and place in a food processor. Pulse until the chicken is finely minced and forms a paste-like consistency.
Transfer the minced chicken to a large mixing bowl. Add the minced garlic, chopped onion, breadcrumbs, grated Parmesan cheese, egg, chopped parsley, salt, black pepper, and paprika.
Mix all ingredients thoroughly with your hands or a spoon until well combined. The mixture should be slightly sticky and hold together.
Form the chicken mixture into small balls, about the size of a golf ball. You should get approximately 20-24 balls depending on the size.
Heat the vegetable oil in a deep pan or frying pan over medium-high heat. The oil should be approximately 170°C (340°F). Use a thermometer to monitor the oil temperature if possible.
Gently lower a few chicken balls into the hot oil, ensuring not to crowd the pan. Fry the chicken balls in batches if necessary.
Cook each batch for about 4-5 minutes or until they are golden brown and cooked through. The internal temperature should reach 75°C (165°F).
Remove the cooked chicken balls with a slotted spoon and drain on a plate lined with paper towels.
Serve the crispy chicken balls hot with your favorite dipping sauce, such as sweet chili or creamy garlic sauce.
Nutrition Facts
Calories |
5457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 490.9 g | 629% | |
| Saturated Fat | 81.2 g | 406% | |
| Polyunsaturated Fat | 288.4 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 7381 mg | 321% | |
| Total Carbohydrate | 132.5 g | 48% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 15.7 g | ||
| Protein | 190.2 g | 380% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 776 mg | 60% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1786 mg | 38% | |
*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.
