Crispy Chicken Balls | Ramadan Series - Episode 1 | Cook with Judy and Flo
Ingredients :
500g Chicken on the bone
1tsp Salt
1tsp Chicken Powder
1/2tsp Black Pepper Powder
1 Cup Water
1/4 Cup Tomato Sauce (Hot & Sweet)
1/4 Cup Blue Cheese Dressing
1/4 Cup Ranch Sauce or Dressing
1/4 Cup Garlic Sauce or Dip
1tsp Mexican Seasoning
1tsp Piri Piri Spice Mix
1/2 Cup Mozzarella Cheese
1/4 Cup Chopped Parsley
1 Cup All Purpose Flour
2 Eggs
Cornflakes
Oil to Deep Fry
Method :
1. Boil the chicken with water,salt, chicken powder and black pepper powder for 10 mins. Cool and shredd the chicken.
2. Add the shredded chicken to a bowl along with tomato sauce, blue cheese dressing, ranch sauce, garlic sauce, mexican seasoning, piri piri spice mix, mozzarella cheese and chopped parsley. Mix well.
3. Shape the mixture into balls.
4. Break the eggs, season with salt and beat it well.
5. Coat the balls in all purpose flour, egg wash and smashed cornflakes
4. This can be freezed and stored for about a week.
5. Freeze for a minimum of 30 mins before frying.
6. Deep fry in hot oil and fry for 2 mins till light golden brown.
