Crispy Chicken Parm Balls Recipes

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CRISPY CHICKEN PARMESAN



Crispy Chicken Parmesan image

The Best Chicken Parmesan with a deliciously crispy breadcrumb coating, smothered in a rich homemade tomato sauce and melted mozzarella cheese! This is here best Chicken Parmesan you will ever make! Simple to make and worth every minute. If you love a crispy crumb coating vs soggy crumb, look no further!

Provided by Karina

Categories     Dinner

Time 45m

Number Of Ingredients 20

2 large eggs
1 tablespoon minced garlic
2 tablespoons fresh chopped parsley
Salt and pepper (to season)
3 large chicken breasts (halved horizontally to make 6 fillets)
1 cup Panko breadcrumbs
1/2 cup breadcrumbs ((Italian or golden))
1/2 cup fresh grated parmesan cheese
1 teaspoon garlic or onion powder
1/2 cup olive oil (for frying)
1 tablespoon olive oil
1 large onion (chopped)
2 teaspoons minced garlic
14 ounces (400 g) tomato puree ((Passata))
Salt and pepper (to taste)
1 teaspoon dried Italian herbs
1 teaspoon sugar ((optional))
8 ounces (250 g) mozzarella cheese (sliced or shredded)
1/3 cup fresh shredded parmesan cheese
2 tablespoons fresh chopped basil or parsley

Steps:

  • Preheat oven 430°F | 220°C. Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; set aside.
  • Whisk together eggs, garlic, parsley, salt and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each fillet in the mixture. Cover with plastic wrap and allow to marinate for at least 15 minutes (or overnight night if time allows for a deeper flavour).
  • When chicken is ready for cooking, mix bread crumbs, Parmesan cheese and garlic powder together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat.
  • Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, (about 4-5 minutes each side).
  • Place chicken on prepared baking tray / dish and top each breast with about 1/3 cup of sauce (sauce recipe below). Top each chicken breast with 2-3 slices of mozzarella cheese and about 2 tablespoons parmesan cheese. Sprinkle with basil or parsley.
  • Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.
  • Heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds).
  • Add the tomato puree, salt and pepper to taste, Italian herbs and sugar (If using). Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed.

Nutrition Facts : Calories 560 kcal, Carbohydrate 25 g, Protein 31 g, Fat 36 g, SaturatedFat 11 g, Cholesterol 139 mg, Sodium 203 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

THE BEST CRISPY CHICKEN PARMESAN RECIPE BY TASTY



The Best Crispy Chicken Parmesan Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, onion powder, flour, eggs, seasoned breadcrumb, marinara sauce, fresh mozzarella cheese, grated parmesan cheese, fresh basil, vegetable oil

Provided by Alix Traeger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

2 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder
1 cup flour
2 eggs
1 cup seasoned breadcrumb
2 cups marinara sauce
8 slices fresh mozzarella cheese
½ cup grated parmesan cheese
fresh basil, thinly sliced, to serve
vegetable oil, for frying

Steps:

  • Cut the chicken breasts in half widthwise to make 4 thin breasts.
  • Season the chicken with salt, pepper, and onion powder.
  • Coat the chicken in flour, then egg, and then bread crumbs.
  • Pour oil in a cast-iron skillet to come ¼ inch (½ cm) up the side. Heat the oil over medium-high heat. Add the chicken and fry on both sides until brown, about 4 minutes.
  • Transfer to a paper towel-lined plate to drain.
  • Preheat oven to 450°F (230°C).
  • Place the fried chicken breasts in a baking dish. If they don't fit side by side, gently overlap them. Pour the marinara over the chicken.
  • Top with mozzarella slices and Parmesan.
  • Bake for 10-15 minutes, or until the cheese is browned and bubbling.
  • Serve with freshly chopped basil.
  • Enjoy!

Nutrition Facts : Calories 689 calories, Carbohydrate 67 grams, Fat 24 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams

EASY FRIED CHINESE CHICKEN BALLS



Easy Fried Chinese Chicken Balls image

These pieces of battered chicken are crispy and succulent, and hard to stop eating! They're so good that they will give your local Chinese restaurant a run for their money. Enjoy with rice and sweet and sour sauce.

Provided by fa the wondercat

Categories     World Cuisine Recipes     Asian     Chinese

Time 55m

Yield 4

Number Of Ingredients 9

1 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 teaspoon sesame oil
½ cup water, or more if needed
vegetable oil for frying
5 tablespoons cornstarch
1 pinch ground white pepper
4 boneless skinless chicken breasts, cubed

Steps:

  • Mix flour, baking powder, and salt together in a bowl. Drizzle in sesame oil. Gradually add water, whisking constantly until smooth; batter should be the consistency of cream. Let sit for at least 30 minutes.
  • Fill a deep pan or wok with oil and slowly heat to 375 degrees F (190 degrees C).
  • Mix cornstarch and white pepper together in a large shallow dish. Dust chicken in the cornstarch mixture and dip into the batter, evenly coating each piece. Transfer to the hot oil in batches and fry until golden and no longer pink in the center, 4 to 5 minutes. Scoop fried chicken out with a slotted spoon. Drain on a clean kitchen towel. Repeat with remaining chicken.

Nutrition Facts : Calories 338.4 calories, Carbohydrate 33.8 g, Cholesterol 64.6 mg, Fat 9.7 g, Fiber 1 g, Protein 26.9 g, SaturatedFat 1.7 g, Sodium 341.2 mg, Sugar 0.1 g

QUICK CRISPY PARMESAN CHICKEN BREASTS



Quick Crispy Parmesan Chicken Breasts image

These are delicious, easy, quick, and so versatile! Eat them plain, topped with your favorite spaghetti sauce, or sliced on a Caesar salad.

Provided by SUNKIST2

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 35m

Yield 4

Number Of Ingredients 11

cooking spray
½ cup panko bread crumbs
⅓ cup Parmesan cheese
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons melted butter
2 teaspoons white wine
1 teaspoon Dijon mustard
1 clove garlic, crushed
4 skinless, boneless chicken breast halves, pounded to an even thickness

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl.
  • Dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. Place breaded chicken in a single layer on the prepared baking sheet. Pat any leftover bread crumb mixture onto chicken breasts.
  • Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 270.6 calories, Carbohydrate 10.4 g, Cholesterol 93.4 mg, Fat 13.8 g, Fiber 0.1 g, Protein 27.7 g, SaturatedFat 7.5 g, Sodium 462.5 mg, Sugar 0.1 g

CRISPY CHICKEN MEATBALLS



Crispy Chicken Meatballs image

This is a mash-up of two kids' menu standbys: chicken nuggets and meatballs. And the result is adult-appropriate, too. The combination is a streamlined mix of flavors and textures, since some of the ingredients added to ground meat for classic meatballs (bread crumbs, garlic, and Parmesan) are often used in the crispy coating on chicken nuggets. Cooking the panko and Parmesan-coated meatballs on the stovetop in a mixture of olive oil (for browning) and butter (for flavor) means no splatters - and meatballs that are tender on the inside and crispy on the outside. Eat with ketchup, ranch or honey mustard; pasta; or with a layer of tomato sauce and mozzarella like chicken Parmesan.

Provided by Ali Slagle

Categories     weeknight, finger foods, poultry, appetizer, main course

Time 40m

Yield 24 meatballs

Number Of Ingredients 9

1 3/4 cups panko bread crumbs
1/2 cup whole milk
1 large egg
1 teaspoon garlic powder
Kosher salt (Diamond Crystal)
1 pound ground chicken or turkey
1 cup finely grated Parmesan
4 tablespoons unsalted butter
2 tablespoons olive oil

Steps:

  • In a large bowl, combine 1 cup panko, the milk, egg, garlic powder and 1 teaspoon salt. Stir together and let sit for 5 minutes.
  • Add the chicken and 3/4 cup Parmesan. Stir with your hands until combined, avoiding overmixing. Roll into 24 balls about the size of a golf ball (about 2 tablespoons each) and place on a sheet pan or plate. In a medium bowl, stir together the remaining ¾ cup panko and ¼ cup Parmesan. Toss each meatball in the panko-cheese mixture, pressing gently to adhere. (To avoid a big mess, designate one "wet hand" for touching the meatballs and one "dry hand" for tossing in the panko.) Refrigerate for 5 minutes.
  • In a large (12-inch) skillet, heat 2 tablespoons butter and 1 tablespoon oil over medium. When foaming, add half the meatballs. Cook, turning often and reducing the heat if needed to prevent burning, until golden brown and cooked through, 7 to 10 minutes. Transfer to a plate.
  • Reduce the heat to medium-low and remove any dark oil or loose panko from the skillet with a spoon or paper towel. (The skillet will be hotter at this point, so reducing the heat ensures even cooking for both batches.) Add the remaining 2 tablespoons butter and 1 tablespoon oil. When foaming, add the remaining meatballs and cook, turning often, until golden brown and cooked through, 7 to 10 minutes. Transfer to the plate.

CRISPY ROLLED CHICKEN PARMA RECIPE BY TASTY



Crispy Rolled Chicken Parma Recipe by Tasty image

Here's what you need: olive oil, garlic, chili flake, crushed tomato, salt, black pepper, fresh basil, chicken breasts, salt, black pepper, ham, mozzarella cheese, panko breadcrumbs, grated parmesan cheese, dried oregano, all-purpose flour, eggs, oil, fresh mozzarella cheese

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

2 tablespoons olive oil
3 cloves garlic, thinly sliced
½ teaspoon chili flake
28 oz crushed tomato, 1 can
salt, to taste
black pepper, to taste
¼ cup fresh basil, chiffonade, plus more for garnish
4 chicken breasts
salt, to taste
black pepper, to taste
8 slices ham, halved
8 slices mozzarella cheese, halved
1 cup panko breadcrumbs
½ cup grated parmesan cheese
2 teaspoons dried oregano
1 cup all-purpose flour
4 eggs, beaten
oil, for frying
8 oz fresh mozzarella cheese, 1 ball, sliced

Steps:

  • Heat a large sauté pan over medium heat. Add olive oil, garlic, and chile flakes. Stir, cooking until the garlic is lightly golden and fragrant, about 2-3 minutes.
  • Add the crushed tomatoes and season with salt, black pepper, and basil. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally. Set aside.
  • On a clean work surface, butterfly the chicken breasts.
  • Cover with plastic wrap, and use a rolling pin or meat mallet to pound out the chicken to ¼-inch (6-mm) thick.
  • Season each side with salt and black pepper.
  • With the cut side of the chicken facing up, arrange a flat layer of 4 half slices of ham, followed by 4 half slices of mozzarella.
  • Roll toward you, starting the with the thickest part of the chicken. Wrap tightly in plastic wrap and chill in the fridge for 30 minutes.
  • Place the panko in a wide, shallow bowl, and add the Parmesan cheese and oregano. Stir to incorporate. Prepare two more wide bowls with the flour and the beaten egg.
  • Unwrap the chicken and dredge in the flour, eggs, then bread crumbs.
  • Heat the oil in a large pot until it reaches 325°F (170°C). Add the chicken, two rolls at a time, and cook about 5 minutes per side or until the outside is an even golden brown. If a good color is achieved and the chicken's center is still not 165°F (74°C), you can finish cooking the chicken in an oven set to 325°F (170°C) until that temperature is reached.
  • Place the fried chicken in an ovenproof dish. Spoon the tomato sauce over the top, saving some for serving.
  • Arrange fresh mozzarella slices on top.
  • Broil on the center rack for 8-10 minutes, until the cheese is melted and has small brown bubbles.
  • Garnish with fresh basil and serve with the reserved tomato sauce alongside.
  • Nutrition Calories: 1823 Fat: 156 grams Carbs: 63 grams Fiber: 5 grams Sugars: 11 grams Protein: 46 grams
  • Enjoy!

CHEESY FRIED CHICKEN PARM BALLS



Cheesy Fried Chicken Parm Balls image

A simple homemade chicken nugget is stuffed with mozzarella cheese and fried to crisp perfection. Don't forget to dunk it generously in marinara sauce.

Provided by Arlyn Osborne

Categories     Chicken

Time 50m

Yield 16 nuggets

Number Of Ingredients 12

2 mozzarella string cheese
1 lb ground chicken
2 1/2 teaspoons italian seasoning, divided
2 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
vegetable oil, for frying
1 1/2 cups panko breadcrumbs
1/3 cup grated parmesan cheese
2 teaspoons garlic powder
1 1/2 cups flour
2 large eggs
marinara sauce, for dipping

Steps:

  • Cut each mozzarella stick in half lengthwise. Then cut each piece horizontally into 4 pieces. You should have small 16 pieces.
  • Add the ground chicken, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper to a bowl. Mix to combine thoroughly.
  • Flatten about 1 1/2 tablespoons of the ground chicken mixture into the palm of your hand. Add a piece of mozzarella in the center. Seal and cover the cheese, rolling into a ball, and place onto a parchment-lined baking sheet. Freeze until solid, about 4-6 hours.
  • Add about 3 inches of oil to a Dutch oven and heat to 350°F.
  • Add the panko, parmesan and garlic powder to a large bowl and whisk to combine.
  • Add the flour, Italian seasoning, 2 teaspoons of salt and 1/2 teaspoon pepper to a separate large bowl and whisk to combine.
  • Add eggs and about 2 tablespoons of water to a separate bowl and whisk to combine.
  • Dredge the frozen chicken in the flour, then coat in the egg wash, then cover in the panko mixture. Place on a sheet pan while you finish the rest.
  • Fry nuggets until cooked and the cheese is melted, about 5-7 minutes. Let drain on a paper towel lined sheet tray.
  • Serve with marinara sauce.

Nutrition Facts : Calories 151.7, Fat 4.7, SaturatedFat 1.7, Cholesterol 51.7, Sodium 517.6, Carbohydrate 16.8, Fiber 0.8, Sugar 0.8, Protein 10

CHEESY CHICKEN PARMESAN MEATBALLS



Cheesy Chicken Parmesan Meatballs image

This one-dish dinner takes inspiration from chicken Parmesan, but eliminates the fuss of breading and frying chicken cutlets. Instead, chicken meatballs are the star, delivering an equally comforting and satisfying meal. The unexpected secret to these tender meatballs is tofu, which keeps them juicy. Simply press pieces of tofu between your fingertips to create small crumbles that resemble ground meat. The addition of ricotta creates a creamy texture, as well as great flavor. The meatballs are simmered in marinara sauce with red bell peppers, which infuse the sauce with fresh flavor and natural sweetness. Sharp and tangy provolone completes the dish, although mozzarella could be used for milder flavor. Enjoy over buttered egg noodles, or with crusty bread to sop up the sauce.

Provided by Kay Chun

Categories     dinner, casseroles, meat, meatballs, one pot, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

3/4 cup crumbled firm tofu (about 4 ounces)
1/2 cup ricotta (about 4 ounces)
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
1/4 cup plain bread crumbs
1 large egg
2 tablespoons minced garlic
1 teaspoon dried oregano
Kosher salt and black pepper
1 pound ground chicken (or turkey)
2 tablespoons extra-virgin olive oil
2 medium red bell peppers, cored and sliced lengthwise 1/2-inch-thick
3 cups marinara sauce (about 24 ounces)
6 ounces sliced provolone cheese,
Cooked egg noodles or other pasta, for serving
Chopped parsley, for garnish (optional)

Steps:

  • Heat oven to 375 degrees. In a large bowl, combine tofu, ricotta, Parmesan, bread crumbs, egg, garlic, oregano, 2 teaspoons salt and 1 teaspoon pepper, and mix until well combined. Add chicken and gently mix to incorporate. Lightly wet hands to prevent meatball mixture from sticking, then roll into 24 (1 1/2-inch) golf ball-size rounds.
  • In a Dutch oven, heat oil over medium. Add bell peppers, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add marinara sauce and meatballs, and stir gently to coat the meatballs in the sauce. Bring to a boil, cover and transfer to the oven to bake until meatballs are cooked through, 20 minutes.
  • Top with provolone slices, slightly overlapping, and bake until cheese melts, about 3 minutes longer.
  • Serve meatballs, peppers and sauce over egg noodles. Garnish with parsley, if using.

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Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


CRISPY CHICKEN PARM BALLS – RECIPES NETWORK
2015-04-12 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
From recipenet.org


CRISPY CHICKEN PARM BALLS
May 27, 2020 - A recipe for making the best Crispy Chicken Parm Balls. May 27, 2020 - A recipe for making the best Crispy Chicken Parm Balls . May 27, 2020 - A recipe for making the best Crispy Chicken Parm Balls. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


CRISPY CHICKEN PARMESAN MEATBALLS STUFFED WITH MOZZARELLA
2017-03-23 Mix together the ground chicken, egg, 1 oz parmesan cheese, 1/2 cup bread crumbs, garlic, and kosher salt. Once combined, divide the meatball mixture into 12 parts. Take 12 of the mozzarella balls (you should have about 12 more left over) and put them in a bowl next to the meatball mixture. Then pour the remaining 1/2 cup of bread crumbs into a ...
From justalittlebitofbacon.com


CRISPY BAKED CHICKEN PARMESAN ZOODLE BOWLS - WITH PEANUT …
Preheat the oven to 425 degrees F. Place each coated chicken breast onto a prepared baking sheet or dish. Bake for 15-20 minutes or until the internal temperature reaches 165 degrees F. Add the sauce and sliced cheese and place back into the oven for a few more minutes - long enough to melt the cheese.
From withpeanutbutterontop.com


HOW TO MAKE WORLD CLASS CHICKEN PARMESAN | CRISPY, CHEESY,
For 16 free meals with HelloFresh across 7 boxes AND 3 free gifts, use code MRMAKEITHAPPEN16 at https://bit.ly/3pmFQ6c! Chicken Parm is truly a thing of beau...
From youtube.com


HOW TO MAKE SPEEDY CRISPY CHICKEN PARM & MOZZARELLA …
2020-07-09 Beat egg in a shallow bowl. In another shallow bowl, combine Parmesan cheese and cracker crumbs. Dip chicken in egg, then coat with the crumb mixture. The secret to ultra crispy chicken parmesan lies in the breading. Anytime you are frying chicken, here is the order of events: marinate chicken in buttermilk/egg mixture, dip in seasoned flour ...
From recipeshouse.netlify.app


BEST CRISPY CHICKEN PARM BALLS RECIPES | FOOD NETWORK …
2018-12-05 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 ...
From foodnetwork.ca


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