Crispy Chicken Rice Bites
This started as a way to use up leftover roast chicken and turned into the thing my family asks for most. The trick is rice that’s a little overcooked. I know, it feels wrong. But soft, sticky rice is what holds these together without any egg or flour in the mix, so give it a few extra minutes in the pot and let it cool completely before you start.
Crumble a chicken bouillon cube straight in with the rice, chicken and cheese, plus a pinch of nutmeg. That cube does most of the seasoning, so taste before you add more salt. If you want a molten middle, press a small cube of cream cheese into each ball. Then chill them. I skipped that step once and half of them fell apart in the oil.
Crispy chicken rice bites made from shredded chicken, soft rice and melty cheese, rolled in breadcrumbs and fried until golden. They work with rotisserie chicken or any cooked chicken you have on hand. Serve them hot with a dipping sauce, and expect about 24 bites from one batch.
Ingredients
Equipment
Method
- Put the cooled rice, chicken, mozzarella and parsley in a large bowl. Crumble in the bouillon cube, add the nutmeg and a few grinds of pepper, and mix with your hands until it holds together when squeezed. Taste, and add salt only if it needs it.3 cups cooked long-grain white rice, 1 1/2 cups cooked chicken, 1 cup shredded mozzarella, 1 tablespoon fresh parsley, 1 chicken bouillon cube, 1 pinch ground nutmeg, salt and black pepper
- With damp hands, roll the mixture into balls about the size of a golf ball. If using cream cheese, flatten each portion in your palm, set a cube in the middle and close the rice around it, pressing firmly so there are no cracks.4 oz cream cheese
- Set the balls on a tray and refrigerate for 30 minutes to 1 hour, until firm. This keeps them from falling apart in the oil.
- Put the beaten eggs and the breadcrumbs in two shallow dishes. Roll each ball in egg, let the excess drip off, then roll it in breadcrumbs until fully coated.2 large eggs, 1 1/2 cups plain breadcrumbs
- Heat the oil in a deep heavy pot to 350°F. Fry the balls in batches of 6 or 7 for 3 to 4 minutes, turning them gently, until deep golden all over. Lift them out with a slotted spoon and drain on a rack or paper towels.4 cups vegetable or canola oil
- Let them rest for 2 minutes, then serve hot with your favorite dipping sauce, such as ranch, sweet chili or garlic mayo.
Nutrition
Notes
For an air fryer version, spray the breaded balls with oil and cook at 400°F for 10 to 12 minutes, shaking the basket halfway. Shaped, unbreaded balls keep in the fridge for up to a day.
You might also like our Cheesy Zucchini Bites.
made these with leftover rotisserie chicken and the kids went nuts. the cream cheese center is a must
did them in the air fryer like the note says, not quite as crunchy as fried but still really good and way less mess
the overcooked rice tip is legit, mine held together perfect. served with ranch for game day