Chicken Jalapeño Balls

Cooking Method: Frying, Saute, Stovetop

Courses: Side Dish, Snack

Servings: 4

Best Season: Suitable throughout the year

Description

These Chicken Jalapeño Balls are everything you want in a bite-sized appetizer—crispy on the outside, creamy on the inside, and loaded with savory flavor. Tender chicken is combined with a rich, seasoned cream sauce, melty cheese, and diced jalapeños for just the right amount of heat. Once coated in crunchy breadcrumbs and fried until golden brown, they become irresistibly crisp with a creamy, cheesy filling that melts in every bite. Whether you're serving them for game day, parties, or simply as a snack, these little bites are always a hit.

Ingredients

For the Chicken Mixture

1–2 Chicken breasts (diced)
Salt and pepper (to taste)
1/3 cup Jalapeños (diced & drained if using jarred)
3 tbsp Butter
2½ tbsp All-purpose flour
1 cup Milk
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Chili flakes
1 tsp Dried oregano
Parsley, chopped
½ cup Mozzarella cheese (shredded)

For the Coating

½ cup All-purpose flour
Salt and pepper (to taste)
½ tsp Garlic powder
½ tsp Paprika
Panko breadcrumbs
Water (as needed)

For Frying

Oil

Instructions

1
Heat 1 teaspoon of oil in a skillet over medium heat. Add the diced chicken, season lightly with salt and pepper, and cook until fully cooked through and lightly golden. Transfer to a bowl and set aside to cool slightly.
2
In the same pan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the mixture turns lightly golden and loses its raw flour taste. Gradually pour in the milk while whisking continuously to prevent lumps from forming. Continue cooking and stirring until the mixture thickens into a smooth, creamy sauce.
3
Add the garlic powder, onion powder, chili flakes, oregano, salt, pepper, and parsley. Stir well to combine. Add the cooked chicken and mix until evenly coated in the sauce. Transfer the mixture to a container and allow it to cool to room temperature. Cover and refrigerate for at least 2 hours, or until firm enough to scoop and shape.
4
Once chilled, fold in the mozzarella cheese and diced jalapeños until evenly distributed throughout the mixture.
5
In a bowl, combine the flour, garlic powder, paprika, salt, and pepper. Gradually whisk in water until a thick, smooth slurry forms. Place the panko breadcrumbs in a separate shallow bowl.
6
Using a small cookie scoop or spoon, portion the chilled mixture and roll it into balls. Dip each ball into the slurry, allowing any excess to drip off, then coat thoroughly in panko breadcrumbs. Press the breadcrumbs gently onto the surface to ensure an even coating.
7
Heat oil in a deep skillet or pot over medium heat. Once hot, fry the balls in batches for 2–3 minutes, turning occasionally, until evenly golden brown and crispy on all sides. Avoid overcrowding the pan.
8
Transfer the fried balls to a paper towel-lined plate or wire rack to drain excess oil. Let them cool slightly before serving. Serve warm with your favorite dipping sauce.

Note

• Chilling the filling thoroughly is key to making it easy to shape.
• If the mixture feels too soft, refrigerate it longer before rolling.
• Fresh jalapeños can be used for a stronger heat level.
• Double-coat in panko for an even crunchier exterior.
• A cookie scoop helps create evenly sized balls for consistent cooking.
• These can be breaded and frozen before frying for an easy make-ahead appetizer.

Read it online: https://munchymoodz.com/recipe/chicken-jalapeno-balls/