Best Crispy Chicken Meatballs Recipes
CRISPY CHICKEN MEATBALLS
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 16 meatballs
Number Of Ingredients 13
Steps:
- In a large bowl, stir together the Parmesan, parsley, milk, salt, oregano, pepper flakes, 1/4 cup breadcrumbs and 1 egg. Add the chicken and gently stir to combine, being careful not to overwork the meat. Shape the meat mixture into bite-size balls and press a cube of mozzarella in the middle of each, sealing it with the meat around it.
- Set up a standard breading station: put the flour in one shallow bowl, the remaining 1 cup of breadcrumbs in a separate bowl and the remaining 2 eggs in another separate bowl. Roll each meatball in the flour, then the egg wash, then the breadcrumbs.
- Fill a medium Dutch oven a third of the way with vegetable oil and place over medium heat. Bring the oil to 350 degrees F using a deep-fry thermometer,
- Drop in the meatballs a few at a time so as to not lower the temperature, and fry until deep golden brown and cooked through, about 5 minutes. Remove to a paper towel-lined plate to drain and season with a pinch of salt. Continue with the remaining meatballs. Serve warm with marinara for dipping if desired.
CRISPY CHICKEN MEATBALLS
This is a mash-up of two kids' menu standbys: chicken nuggets and meatballs. And the result is adult-appropriate, too. The combination is a streamlined mix of flavors and textures, since some of the ingredients added to ground meat for classic meatballs (bread crumbs, garlic, and Parmesan) are often used in the crispy coating on chicken nuggets. Cooking the panko and Parmesan-coated meatballs on the stovetop in a mixture of olive oil (for browning) and butter (for flavor) means no splatters - and meatballs that are tender on the inside and crispy on the outside. Eat with ketchup, ranch or honey mustard; pasta; or with a layer of tomato sauce and mozzarella like chicken Parmesan.
Provided by Ali Slagle
Categories weeknight, finger foods, poultry, appetizer, main course
Time 40m
Yield 24 meatballs
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1 cup panko, the milk, egg, garlic powder and 1 teaspoon salt. Stir together and let sit for 5 minutes.
- Add the chicken and 3/4 cup Parmesan. Stir with your hands until combined, avoiding overmixing. Roll into 24 balls about the size of a golf ball (about 2 tablespoons each) and place on a sheet pan or plate. In a medium bowl, stir together the remaining ¾ cup panko and ¼ cup Parmesan. Toss each meatball in the panko-cheese mixture, pressing gently to adhere. (To avoid a big mess, designate one "wet hand" for touching the meatballs and one "dry hand" for tossing in the panko.) Refrigerate for 5 minutes.
- In a large (12-inch) skillet, heat 2 tablespoons butter and 1 tablespoon oil over medium. When foaming, add half the meatballs. Cook, turning often and reducing the heat if needed to prevent burning, until golden brown and cooked through, 7 to 10 minutes. Transfer to a plate.
- Reduce the heat to medium-low and remove any dark oil or loose panko from the skillet with a spoon or paper towel. (The skillet will be hotter at this point, so reducing the heat ensures even cooking for both batches.) Add the remaining 2 tablespoons butter and 1 tablespoon oil. When foaming, add the remaining meatballs and cook, turning often, until golden brown and cooked through, 7 to 10 minutes. Transfer to the plate.
APPETIZER ESSENTIALS: CRISPY CHICKEN MEATBALLS
Crispy on the outside, yummy soft on the inside, these tasty bites are sure to be a hit at your next dinner party, or just for snacking while watching television. The ginger give them just the right amount of kick. They are so yummy. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Poultry Appetizers
Number Of Ingredients 13
Steps:
- PREP/PREPARE
- Gather your ingredients.
- If you haven't purchased pre-ground chicken thigh meat, you have three choices: 1. Place the chicken thighs in a food processor, fitted with an S-blade, and give it several 1-second pulses, until ground. 2. Use a hand-crank, or electric meat grinder. 3. Have your butcher do it for you at the store.
- Chef's Note: When you control the grinding, you can get exactly what you want. When you buy it in the packages, you get what they give you. For this dish you want a bit of a rough grind.
- Add all of the ingredients (except the flour and vegetable oil) to the ground chicken.
- Mix, until fully incorporated.
- Chef's Tip: The best tools a chef has are his/her very own two hands.
- Add about 2 inches (5 cm) of oil to a pot over medium heat, and allow the temperature to raise to 350f (175c).
- Take 1 ounce of the mixture, and shape into a ball.
- Roll the ball in the flour.
- Chef's Note: Repeat for the remainder of the mixture.
- Add the chicken balls to the hot oil in batches.
- Cook until they are crispy brown on the outside, and cooked on the inside, about 4 - 6 minutes per batch.
- Chef's Tip: Allow the oil to return to temperature before adding the next batch.
- Drain on paper towels.
- PLATE/PRESENT
- Serve while still nice and hot with your favorite dipping sauce. Enjoy.
- Keep the faith, and keep cooking.
- ADDITIONAL RECIPES
- Since these meatballs have an Asian flair, I like to serve them with a traditional Chinese brown sauce... Recipe for a Chinese Brown Sauce • 2/3 cup fresh beef stock • 1 teaspoon tamari • 1 teaspoon oyster sauce •1 teaspoon Arrowroot or cornstarch • 1/2 teaspoon coconut sugar, or regular white sugar Add the ingredients to a saucepan, and allow it to simmer, until thickened, about 8 to 10 minutes.
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