If you’re craving something crispy on the outside and tender on the inside, these crispy potato chicken balls deliver on every level. They’re golden, savory, and packed with ground chicken, mashed potatoes, spices, and a cheesy breadcrumb crust. This recipe is a crowd pleaser for weeknight dinners, party platters, or even a midday snack think of it as a protein packed cousin to our beloved cheesy mashed potato puffs.
Why These Chicken Balls Are a Hit
- Crunchy, golden exterior with a juicy, flavorful center
- Perfect way to use leftover mashed potatoes
- Freezer friendly and ideal for meal prep
- Great for dipping serve with your favorite sauces!
- Pan fried or oven baked options available
“Crispy on the outside, soft and cheesy inside my family devoured them with ranch dip!”
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Ground chicken | 1 pound |
| Mashed potatoes | 2 cups |
| Small onion (finely chopped) | 1 |
| Garlic cloves (minced) | 2 |
| Paprika | 1 teaspoon |
| Cayenne pepper | 1/2 teaspoon |
| Salt and black pepper | To taste |
| Breadcrumbs | 1/2 cup |
| Parmesan cheese (grated) | 1/4 cup |
| Eggs (beaten) | 2 |
| Vegetable oil (for frying) | As needed |
Step by Step: How to Make Crispy Potato Chicken Balls
1: Mix the Filling
- In a large bowl, combine ground chicken, mashed potatoes, onion, garlic, paprika, cayenne, salt, and pepper.
- Mix thoroughly with clean hands or a spoon until fully combined. It should hold together like meatball mixture similar to our potato veggie sticks.
2: Shape and Coat
- Shape the mixture into small golf ball sized rounds.
- In a shallow bowl, mix breadcrumbs with Parmesan cheese.
- Roll each ball in the breadcrumb mixture, then dip in beaten eggs, and roll again in breadcrumbs for a second crispy layer.
3: Fry Until Golden
- Heat oil in a skillet over medium heat.
- Fry chicken balls in batches, turning occasionally until evenly golden brown and fully cooked inside (4-5 minutes per side).
- Remove and place on a paper towel lined plate to drain excess oil.
4: Serve Hot
- Serve immediately with ketchup, garlic sauce, ranch, or any favorite dip they’re as versatile as our crispy chicken strips.
Nutrition Facts (Per Serving – 4 Balls)
| Nutrient | Amount |
|---|---|
| Calories | 280 |
| Protein | 20g |
| Fat | 15g |
| Carbohydrates | 17g |
| Sugar | 1g |
Easy Ways to Customize and Serve Crispy Chicken Balls
These crispy potato chicken balls are endlessly versatile. You can serve them as a protein packed appetizer, main dish with sides, or stuff them into wraps or rolls for lunchboxes. They remind me of our stuffed mashed potato nests both use simple ingredients to create a crispy, comforting bite.
Flavor Variations
- Cheesy center: Add a cube of mozzarella or cheddar in the center of each ball before shaping. It melts into a gooey surprise inside.
- Spicy version: Add diced jalapeños or a dash of hot sauce to the filling, like in our crispy KFC style chicken.
- Veggie boost: Mix in finely chopped spinach, carrots, or zucchini for extra nutrition and color.
- Herb twist: Add chopped chives, parsley, or dill similar to our herby filling in savory muffins.
Healthier Oven Baked Method
If you’re looking to cut down on oil without losing crunch, baking is a great option. I tested both methods, and the oven version is still golden and crispy just like our no fry baked donuts.
How to Bake
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment.
- Place the coated chicken balls on the sheet and spray or brush lightly with oil.
- Bake for 20-25 minutes, flipping once halfway through for even browning.
Perfect Pairings
These crispy bites go with nearly everything. I love serving them with bold dipping sauces or fresh salads to balance the richness. They also make a great lunch alongside a simple soup like our hearty veggie soup.
Serving Ideas
- Dipping board: Serve with garlic sauce, ranch, spicy mayo, or BBQ sauce on a platter similar to a snack board with crispy potato pancakes.
- Side salad: Pair with a chopped cucumber tomato salad for freshness and color.
- In wraps: Stuff a few chicken balls into pita or tortillas with lettuce and tzatziki for a fast chicken wrap.
- Meal box: Add to a bento style lunch box with fruit, veggie sticks, and a small sweet like mini doughnuts.
Make Ahead and Storage Tips
These reheat like a dream, which makes them ideal for meal prep or freezing. The texture stays crisp even after freezing if you reheat them properly, similar to our homemade Nutella doughnuts.
Storing and Reheating
- Fridge: Store cooled leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked balls on a tray, then transfer to a freezer bag for up to 2 months.
- Reheat: Reheat in the oven or air fryer at 375°F for 6-8 minutes to crisp them up again.
Chef’s Tips for Best Texture
- Use cold mashed potatoes: They help the mixture hold together better when forming balls.
- Double coat for extra crunch: The egg and breadcrumb combo gives that signature crispy exterior just like in our Easter bread crust topping.
- Test fry one: Fry one ball first to test seasoning and texture before cooking the whole batch.
Reader Reviews
“Made these for a family gathering and they were gone in minutes! I served them with garlic yogurt dip perfect combo.” Jess M.
“The texture is perfect! Crunchy outside, soft inside. We made a baked batch too and they turned out just as tasty.” Rob S.
“These are my new go to for party snacks. I added mozzarella inside some of them they melted like mini bombs!” Hailey L.
FAQs
Can I use leftover mashed potatoes?
Absolutely! This recipe is a great way to repurpose leftover mashed potatoes. Just make sure they’re not too runny thicker potatoes help bind the mixture, like we do in our rustic golden potato bake.
Can I use ground turkey instead of chicken?
Yes. Ground turkey works just as well and gives a slightly milder flavor. Season generously, just like we recommend in our flavor sensitive bakes.
Can I bake instead of frying?
Definitely. Bake at 375°F for 20-25 minutes until golden and crisp. Flip once halfway through. This works great for a healthier version, similar to our no fry cheesy bread.
How do I know the chicken balls are cooked inside?
The internal temperature should reach 165°F (74°C). The outside will be golden and firm, and the center should no longer be pink just like in our crispy chicken recipe.
Can I prepare the mixture ahead of time?
Yes. Make the mixture up to 1 day in advance and store in the fridge. Shape and coat just before frying or baking for best texture.