Parmesan chickenballs
Parmesan chickenballs. Fill a large Dutch oven or pot halfway with oil. Attach a deep-fat fry thermometer on the side. This is an easy chicken dinner the whole family will love! duncans parmesan-chicken-balls nutrition facts and nutritional information.
Ingredients
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It’s of 1st cooking
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Prepare 2 large of chicken breasts
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Prepare 1 1/2 quart of water
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Prepare 1 tsp of seasoned salt
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You need 1 tsp of celery salt
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Prepare 1/4 tsp of white pepper
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It’s 1 of olive oil, extra virgin
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Prepare of ball mix
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It’s 1/2 cup of grated parmesan cheese
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Prepare 1/4 cup of chopped parsley
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It’s 1/2 tsp of onion powder
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It’s 1 tsp of paprika
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It’s 1 large of egg
Steps
- Heat water, seasoned salt, celery salt, white pepper amd chicken in a pot. Boil the chicken till done. Save the liquid..
- Let chicken cool and cube it into small cubes. Put in a blender or food processor. Blend adding oil in batches. It should be smooth..
- When done mix the cheese, parsley, onion powder, egg, and paprika. When mixed well form into small balls. If your not going to use right away refrigerate or freeze..
- Five options pan fry, bake in oven, boil, steam, or deep fry. Just make sure you get them done since egg is used. I panfried mine..
Combine the chicken, eggs, cream cheese, Parmesan cheese, bread crumbs, red pepper flakes, Italian seasoning, garlic powder, vegetable oil, salt, and pepper in a large bowl; mix well. In a large bowl, combine Panko, Parmesan, garlic powder and smoked paprika; season with salt and pepper, to taste. Working in batches, dredge chicken in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. A small handful goes a long way. PLEASE buy it freshly ground or grind it yourself.
