Crispy Chicken Corn Cheese Balls
Description
These Chicken Corn Cheese Balls are a fun option when you want something a little different for the appetizer table. They have a crisp, golden coating that gives way to a warm, creamy filling with a savory flavor and a touch of sweetness. They’re simple enough to prep ahead, making them a convenient choice for a weeknight snack, entertaining, or serving alongside a larger meal.
Ingredients
For the Wet Batter
For the Coating
Instructions
Add the shredded chicken, farmer cheese, boiled corn, chopped parsley, garlic powder, chili flakes, Italian seasoning, salt, and pepper to a large bowl.
Stir everything together until everything is evenly incorporated and the mixture holds together when pressed.
Scoop out small portions of the mixture and roll them between your palms to form smooth, bite-sized balls. Place them on a parchment-lined tray and freeze for about 20 minutes. This firms up the filling and makes the balls easier to coat.
In a bowl, whisk together the flour, paprika, garlic powder, salt, and pepper. Gradually add water while whisking until you have a smooth, thick but pourable batter.
Dip each chilled chicken ball into the batter, making sure it is completely covered. Allow the excess batter to drip off, then roll the ball in the panko breadcrumbs, gently pressing the crumbs onto the surface so they stick.
Heat oil in a deep skillet over medium heat and carefully add the coated balls in small batches. Fry for few minutes, turning occasionally, until golden brown and crispy on all sides.
Transfer the chicken balls to a wire rack or paper towel-lined plate to remove excess oil.
Let them cool slightly, then serve warm with your favorite dipping sauce and enjoy!
Note
• Make sure the cooked chicken is finely shredded so the filling holds together easily.
• Drain the corn well before adding it to the mixture. Excess moisture can make the filling difficult to shape.
• If the mixture feels too soft, freeze it for 15–20 minutes before forming the balls.
• Don't skip the short freezing step—it helps the balls keep their shape during coating and frying.
• Fry in small batches to prevent the oil temperature from dropping too much.
• Serve these fresh while the coating is crisp and the filling is warm and creamy.
