Air fryer recipe · Snacks
Chicken Cheese Balls
Crispy crumb-coated balls with a molten cheese-and-chicken centre that oozes on the first bite.
- 40 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 190kcal
- 17.0 gprotein
- 14.9 gcarbs
- 6.7 gfat
- 1.2 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cooked shredded chicken300 g
- Mozzarella cubes100 g
- Boiled mashed potato1 cup
- Breadcrumbs1 cup
- Egg, beaten1
- Chilli flakes1 tsp
Method
Make the chicken mix
Mix the shredded chicken, mashed potato, chilli flakes, salt, pepper and a spoon of breadcrumbs to bind. Knead until it holds shape and is not sticky. The potato and crumbs bind it, so the balls stay whole around the cheese.
Stuff with cheese
Flatten a portion in your palm, set a mozzarella cube in the middle and seal it fully inside. Check there are no cracks or thin spots; any gap lets the melted cheese leak out and burn onto the basket while cooking.
Crumb-coat the balls
Roll each ball in the beaten egg, then coat it all over in breadcrumbs. Chill for 15 minutes so they firm up. The egg glues the crumbs on, and the rest keeps the balls solid so they crisp evenly without splitting.
Air-fry till golden
Spray with oil and arrange with space so they brown all around. Air fry at 190°C for 14 min, turning gently halfway, until crisp and golden with a melty core and the chicken is hot right through with no pink.
