Crispy Chicken Parm Balls

30 min

These golden, crunchy balls are like inside-out chicken Parmesan: gooey cheese is encased in Italian-seasoned chicken. Marinara is the perfect dipping sauce.

Yields 15 balls.



Vegetable oil, for frying
lb(s) ground chicken
tsp Italian seasoning
large egg
1 ¼
cups panko
Kosher salt and freshly ground black pepper
15 1/2"
cubes part-skim mozzarella (from 1 lb piece of mozzarella)
tbsp grated Parmesan
Warmed marinara sauce, for dipping



Special equipment: a deep-fat fry thermometer

Step 1

Fill a large Dutch oven or pot halfway with oil. Attach a deep-fat fry thermometer on the side. Heat over medium to 350ºF.

Step 2

Meanwhile, mix together the chicken, Italian seasoning, egg, 1/4 cup panko, 1 teaspoon salt and a few grinds of pepper in a large bowl.

Step 3

Scoop out 2 heaping tablespoons of the chicken mixture and flatten into a 2-inch circle in your hand. Put a mozzarella cube in the center of the circle. Pat the meat mixture around the cheese to encase it in a ball. Set the ball aside on a plate or baking sheet and repeat with the remaining mozzarella and chicken mixture.

Step 4

Stir together the Parmesan, remaining 1 cup panko and 1 teaspoon salt in a medium bowl.

Step 5

Working one at a time, toss the chicken balls in the panko mixture until they are completely coated, pressings the panko into the ball with your hands to make sure it sticks.

Step 6

Fry the balls in batches until deep golden brown and the chicken is cooked through, 6 to 8 minutes.

Step 7

Serve with the marinara for dipping.

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