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Chicken Nut Puffs

American.Kitchen's picture
  Chicken broth 1 Cup (16 tbs)
  Salad oil 1⁄2 Cup (8 tbs)
  Seasoned salt 2 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Celery seed 1 Teaspoon
  Worcestershire sauce 2 Teaspoon
  Parsley flakes 1 Tablespoon
  Flour 1 Cup (16 tbs)
  Eggs 4
  Cooked chicken 1 1⁄2 Cup (24 tbs), minced
  Toasted almonds 1⁄3 Cup (5.33 tbs), chopped

Combine chicken broth, oil, seasoned salt, cayenne pepper, celery seed, Worcestershire sauce and parsley flakes in saucepan; bring to a boil.
Add flour; cook over low heat, stirring rapidly, until mixture leaves side of pan and forms smooth compact ball.
Remove from heat; beat in eggs, one at a time.
Beat with spoon until shiny; stir in chicken and almonds.
Drop by 1 /2 teaspoonfuls onto greased baking sheet.
Bake at 450 degrees for 10 to 15 minutes.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2503 Calories from Fat 1622

% Daily Value*

Total Fat 182 g279.4%

Saturated Fat 20.5 g102.4%

Trans Fat 2 g

Cholesterol 1011.7 mg337.2%

Sodium 4326.6 mg180.3%

Total Carbohydrates 118 g39.4%

Dietary Fiber 12.7 g50.8%

Sugars 6.5 g

Protein 104 g207.9%

Vitamin A 61.6% Vitamin C 34.9%

Calcium 55.3% Iron 170.9%

*Based on a 2000 Calorie diet

Chicken Nut Puffs Recipe