Crispy Chicken Cheese Balls
Crispy Chicken Cheese Balls are the ultimate snack or appetizercrispy on the outside, gooey and cheesy on the inside! These golden bites of joy combine tender shredded chicken with melted cheese, all wrapped in a crunchy coating. Perfect for parties, evening snacks, or as a side dish, they are sure to be a hit with both kids and adults. Serve them with your favorite dips like spicy mayo, garlic sauce, or classic ketchup for an irresistible treat. Follow this easy recipe and make your own batch of crispy, cheesy goodness!
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Crispy Chicken Cheese Balls
Course: Appetizer, SnacksCuisine: Asian, FusionDifficulty: Easy4
servings25
minutes20
minutes115
kcal45
minutesThese stuffed chicken nugget balls are the perfect snack for Ramadan Iftar! Crispy on the outside, cheesy and delicious on the inside, they are easy to make and can be prepped ahead of time. Just make, freeze, and fry whenever youre ready to enjoy a tasty treat! Ideal for busy days during Ramadan when you need a quick and satisfying snack.
Ingredients
500 g chicken (boneless)
250 g potatoes (boiled)
2 tbsp milk powder
1 tsp black pepper powder
1 tsp red chilli powder
1 tsp garlic powder
1 tsp onion powder
1 tsp mustard powder
1 chicken cube
1 tsp salt
1 tsp soysauce
mozerella & cheddar cheese
2 cups flour
1/2 tsp red chili powder
1/2 tsp garlic powder
1/2 tsp dried parsley
1/2 tsp onion powder
1/2 tsp black pepper powder
1/4 tsp salt
1 1/2 cup water
breadcrumbs as needed
oil for frying
Directions
- In a food processor, add chicken, potatoes and blend together
- Next, add milk powder, black pepper powder, red chilli powde4, garlic powder, onion powder, mustard powder, chicken cube, salt, soy sauce and blend everything together.
- Take mozzarella & cheddar cheese. Shred or chop the cheese into small pieces for even melting. Combine the cheeses in a mixing bowl.
- Take a portion of the mixture and place cheese on it.
- Shape the mixture into a bowl. I made around 18-20 balls.
- In a separate bowl, add flour, red chili powder, garlic powder, dried parsley, onion powder, black pepper powder and salt.
- Mix well and pour water.Mix well until forms into a smooth consistency.
- Prepare breadcrumbs into a separate dish.
- First dip the balls into the wet batter then coat it with breadcrumbs.
- You can store these chicken balls for 1-2 months in the freezer for Ramadan.
- You can thread these balls into a bamboo sticks.
- Heat the oil to around 350F (175)c, Once hot, carefully add the chicken balls to the pan.
- Cook for about 4-5 minutes, turning them occasionally, until golden brown and cooked through.
- Drain the chicken balls on a paper towel to remove excess.
Recipe Video
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