Quick and Easy Chicken Balls
Got leftover roasted or rotisserie chicken sitting in the fridge? Turn it into these crispy chicken balls! They’re golden and crunchy on the outside, moist and flavorful inside, with a little Caribbean flavor from chadon beni, pimento peppers, and pepper sauce.
These chicken balls are an easy way to use up leftover chicken or turkey after the holidays. They’re great for parties, last-minute get-togethers, or just something to snack on over the weekend.
I recently made these again using rotisserie chicken, and I was reminded why I loved them in the first place. They’re like little chicken poppers, and trust me, it’s hard to stop at just one. Or two. Or four.
Why you’ll love these chicken balls
- Great for leftovers: Give leftover roasted chicken, rotisserie chicken, or holiday turkey a whole new life instead of serving the same meal again.
- A change from heavy holiday meals: After days of Christmas food, sometimes you just want something small to snack on instead of another full plate.
- Perfect for entertaining: These bite-sized chicken balls make a great appetizer for parties, last-minute guests, or casual get-togethers.
- Full of Caribbean flavor: Chadon beni, pimento peppers, and pepper sauce add plenty of flavor to every bite.
- Easy to customize: Adjust the pepper sauce to your liking and serve with your favorite dipping sauce.
Ingredients you’ll need
- Cooked chicken or turkey: Leftover roasted chicken or store-bought rotisserie chicken works perfectly. Remove the bones and skin before mincing.
- Breadcrumbs: Help bind the chicken mixture and create that crispy outer coating.
- Eggs: Hold everything together so the chicken balls don’t fall apart when shaping or frying. You’ll also need additional eggs for coating.
- Chadon beni (culantro) and pimento peppers: Bring that familiar Caribbean flavor to the chicken balls.
- Lime juice: Adds a little brightness to the seasoned chicken mixture.
- Pepper sauce: Adds a little heat. Adjust the amount depending on how spicy you like your food.
- Salt and black pepper: Season to taste, especially since the cooked chicken may already be well seasoned.
- Oil: For frying the chicken balls until golden and crispy.
How to make chicken balls
- Prepare the chicken: Remove the bones and skin from the cooked chicken. Place the meat in a food processor and pulse until finely minced, but not pasty.
- Mix and shape: Combine the minced chicken with the breadcrumbs, eggs, chadon beni, pimento peppers, lime juice, pepper sauce, salt, and black pepper. Mix well, then shape into small balls.
- Chill and coat: Refrigerate the shaped chicken balls for 20 minutes to help them firm up. Dip each ball into beaten egg, then roll in breadcrumbs until evenly coated.
- Fry until golden: Heat oil over medium heat and fry the chicken balls in batches until golden brown and heated through. Drain on paper towels before serving.
Tips for making the best chicken balls
- Use a food processor: Pulse the cooked chicken until finely minced, but don’t turn it into a paste. I find the finer texture makes the mixture easier to combine and shape.
- Make sure the mixture holds together: I used two eggs in the chicken mixture when I retested this recipe. The extra egg helped everything bind without making the chicken balls dry.
- Watch the seasoning: Rotisserie chicken is already seasoned, so taste the chicken before adding extra salt. Adjust the pepper sauce depending on how much heat you want.
- Fry in batches: Give the chicken balls enough room to cook and brown evenly without overcrowding the pan.
- Air frying is an option: I tested these at 350°F for 5 minutes, then turned them and cooked for another 4 minutes. The flavor was good, but the breadcrumb coating didn’t brown as evenly as it did when deep-fried. I prefer frying them for the best appearance and crispy coating.
Storage and reheating
Refrigerator: Store leftover chicken balls in an airtight container in the refrigerator. Since these are made with previously cooked chicken, keep track of when the chicken was originally cooked and use everything within 3 to 4 days of that date.
Freezer: Once cooled, freeze the chicken balls promptly in a freezer-safe container or bag for up to 2 months for best quality. If you’re using leftover chicken, make sure it was properly refrigerated and is still within its safe storage period before making the chicken balls.
Reheating: Reheat in an air fryer or oven at 350°F until heated through. For food safety, the center should reach 165°F. Reheating in the oven or air fryer also helps bring back some of that crispy coating.
What to serve with chicken balls
These chicken balls are delicious on their own, but a good dipping sauce makes them even better.
I love serving them with mango chutney or tambran sauce for a little Caribbean flavor. My easy Trini garlic sauce is another delicious option, or you can keep things simple with ketchup and mayo mixed together.
They’re great as party appetizers, weekend snacks, or even served over a salad.
Frequently asked questions
Absolutely! Leftover roasted turkey works just as well as chicken in this recipe. It’s a great way to use up holiday leftovers without eating the same meal again.
Make sure the chicken is finely minced and the mixture holds together when shaped. If it’s too crumbly, it may need more binding. Chilling the shaped balls for 20 minutes before coating also helps them firm up.
If you enjoy these crispy little bites, you might also like my saltfish balls, another Caribbean favorite that’s great for snacking or entertaining.
And I have to confess, taking photos of these is a challenge. I have to keep reminding myself, “Renz, you still need pictures. Stop eating the chicken balls!”
Sigh. So yummy!!
What’s your favorite dipping sauce?
Easy Chicken Balls
Ingredients
Method
- Remove any bones and skin from the cooked chicken or turkey, then mince the meat finely.
- Place the cooked chicken in a food processor and pulse until finely minced. Avoid processing it into a paste.
- In a large bowl, combine the minced chicken, breadcrumbs, chadon beni, pimento peppers, salt, and black pepper.
- Add the eggs, lime juice, and pepper sauce. Mix until everything is well combined and the mixture holds together.
- Divide the mixture into small portions and shape into balls.
- Refrigerate the shaped chicken balls for 20 minutes to help them firm up.
- Beat the additional eggs in a shallow bowl and place the coating breadcrumbs in another bowl.
- Dip each chicken ball into the beaten egg, then roll in breadcrumbs until evenly coated.
- Heat oil in a deep pan over medium heat.
- Fry the chicken balls in batches, turning as needed, until golden brown and heated through.
- Remove and drain on paper towels. Serve warm with mango chutney or your favorite dipping sauce.
Nutrition
Notes
For an alternative to deep-frying, lightly spray the coated chicken balls with oil and air-fry at 350°F for 5 minutes. Turn and cook for another 4 minutes. The coating may not brown as evenly as it does when deep-fried. Spraying again after turning may help, although you haven’t tested that adjustment yet. Use refrigerated leftover chicken within 3 to 4 days of its original cooking date. Frying it again doesn’t reset that clock.
Recipe Printed From ThisBagoGirl.com
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