- Sep 15, 2012
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Well I decided to steal one of my wifes favorite appetizers and give it a go on the kettle. She normally deep fries these little beauties and they turn out great. However since I'm trying my best to eliminate frying foods in oil - I just had to give it a shot.
Chicken Balls:
Ingredients: 2lbs ground chicken, 1 tsp each - onion powder, ginger, salt, and Italian seasoning. 3 tsp minced garlic, 1 tbsp melted butter, 1/4 tsp of each - chili powder, paprika, sugar, and baking soda. 1/4 cup of Franks Orig. Red Hot Sauce, 1 egg yolk, 2 cups shedded cheddar cheese, 1/3 cup of water.
Directions: Place ground chicken in a bowl and add in all ingredients. Mix well until the chicken resembles a mush. Cover bowl with plastic wrap and place in the freezer for about a 1/2 hour.
Ingredients #2, Dry mix: 1 cup of all-purpose flour, 1/4 cup cornstarch, 1/2 tsp salt, 1 tsp black pepper.
Directions: Mix all the ingredients in a bowl and set aside.
Ingredients #3, Wet mix: 3 eggs, 2 tbsp of milk, 2 tsp Worcester sauce.
Directions: Put all ingredients in a bowl, mix well and set aside.
Bread coating: Place seasoned bread crumbs in a shallow bowl and set aside.
Let's make some Chicken Balls: Spread a piece of parchment paper on top of a cookie sheet. Get the chicken mixture out of the freezer. Using your hands or a cookie scoop take enough chicken to form a 2oz. balls(about golf ball size). Coat the ball in the flour, then give it a spin in the egg mixture and finally coat it in the bread crumbs. Then place on the cookie sheet and repeat the process.
You should wind up with something similar to these:
Next fire up the kettle/vortex combo with a chunk of apple wood and place the chicken balls around the outside(this is my 22" kettle):
After about 40 minutes the internal temp should be about 165 to 170* remove from the kettle:
Plated shot with a little SBR Hot Wing Sauce:
Sliced open with a fork(sorry about the blurry shot - PBRs do that after a while)
All I can say was this was a total success. They came out crispy on the outside, tender and juicy on the inside. No more deep fat frying these in our house.
You can change up the ingredients if you want to make them a little spicier or tangy. I would recommend these if you had a couple of chicken breast sitting in your freezer and you needed a change. Or if your going to a party and want to bring something different. Heck we ate them for supper.
Thanks for looking
Chris
Chicken Balls:
Ingredients: 2lbs ground chicken, 1 tsp each - onion powder, ginger, salt, and Italian seasoning. 3 tsp minced garlic, 1 tbsp melted butter, 1/4 tsp of each - chili powder, paprika, sugar, and baking soda. 1/4 cup of Franks Orig. Red Hot Sauce, 1 egg yolk, 2 cups shedded cheddar cheese, 1/3 cup of water.
Directions: Place ground chicken in a bowl and add in all ingredients. Mix well until the chicken resembles a mush. Cover bowl with plastic wrap and place in the freezer for about a 1/2 hour.
Ingredients #2, Dry mix: 1 cup of all-purpose flour, 1/4 cup cornstarch, 1/2 tsp salt, 1 tsp black pepper.
Directions: Mix all the ingredients in a bowl and set aside.
Ingredients #3, Wet mix: 3 eggs, 2 tbsp of milk, 2 tsp Worcester sauce.
Directions: Put all ingredients in a bowl, mix well and set aside.
Bread coating: Place seasoned bread crumbs in a shallow bowl and set aside.
Let's make some Chicken Balls: Spread a piece of parchment paper on top of a cookie sheet. Get the chicken mixture out of the freezer. Using your hands or a cookie scoop take enough chicken to form a 2oz. balls(about golf ball size). Coat the ball in the flour, then give it a spin in the egg mixture and finally coat it in the bread crumbs. Then place on the cookie sheet and repeat the process.
You should wind up with something similar to these:
Next fire up the kettle/vortex combo with a chunk of apple wood and place the chicken balls around the outside(this is my 22" kettle):
After about 40 minutes the internal temp should be about 165 to 170* remove from the kettle:
Plated shot with a little SBR Hot Wing Sauce:
Sliced open with a fork(sorry about the blurry shot - PBRs do that after a while)
All I can say was this was a total success. They came out crispy on the outside, tender and juicy on the inside. No more deep fat frying these in our house.
You can change up the ingredients if you want to make them a little spicier or tangy. I would recommend these if you had a couple of chicken breast sitting in your freezer and you needed a change. Or if your going to a party and want to bring something different. Heck we ate them for supper.
Thanks for looking
Chris
