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
Air fryer option (recipe 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.
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
