Go Back
A close-up of savory chicken rice balls, perfectly spherical and golden brown.

Classic Crispy Chicken Rice Balls

These crispy chicken rice balls are a delicious and easy-to-make snack or appetizer, perfect for using up leftover chicken and rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 balls
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Cooked Chicken shredded or finely diced (leftover rotisserie chicken works wonders)
  • 3 cups Cooked Rice short-grain or medium-grain rice
  • 2 Eggs large, lightly beaten, for binder
  • 1/2 cup Italian Breadcrumbs plus 1 cup for coating
  • 1/4 cup Grated Parmesan Cheese
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 cup Fresh Parsley finely chopped
Frying & Serving
  • 2-3 cups Vegetable Oil for frying (or enough for about 1-2 inches in a skillet)
  • Dipping Sauce Marinara sauce, sweet chili sauce, or preferred dipping sauce

Equipment

  • Large mixing bowl
  • Shallow dish
  • Deep skillet or pot
  • Paper towel-lined plate
  • Thermometer (optional)

Method
 

Preparation
  1. In a large mixing bowl, combine the shredded cooked chicken and cooked rice.
  2. Add the beaten eggs, 1/2 cup Italian breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, pepper, and chopped parsley to the chicken and rice mixture.
  3. Mix thoroughly until all ingredients are well combined and the mixture can be easily shaped, being careful not to overmix.
Forming & Coating
  1. Place the remaining 1 cup of Italian breadcrumbs in a shallow dish for coating.
  2. Using your hands, form the mixture into golf-ball-sized spheres, dampening your hands with water if the mixture is too sticky.
  3. Roll each formed ball in the Italian breadcrumbs, ensuring an even coating.
Frying & Serving
  1. Heat 1-2 inches of vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C).
  2. Carefully place the chicken rice balls into the hot oil, frying in batches to avoid overcrowding.
  3. Fry for 3-5 minutes, turning occasionally, until golden brown and cooked through.
  4. Remove the cooked balls from the oil and place them on a paper towel-lined plate to drain excess oil.
  5. Serve warm with your favorite dipping sauce, such as marinara or sweet chili sauce.

Notes

For best results, make sure your cooked rice is slightly cooled before mixing to help with shaping. You can also experiment with different spices or add a pinch of red pepper flakes for a little heat. These rice balls are great for entertaining or as a quick snack!