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Cheddar Chicken Puffs

chef.jackson's picture
Ingredients
  Condensed cheddar cheese soup 1⁄4 Cup (4 tbs) (Campbell's Brand)
  Canned chunk style chicken 5 Ounce (1 Can, Swanson Mixin' Brand)
  Egg 1 , slightly beaten
  Fine dry bread crumbs 1⁄2 Cup (8 tbs) (Italian Flavored)
  Finely chopped green pepper 2 Tablespoon
  Finely chopped green onion 2 Tablespoon
  Hot pepper sauce To Taste
  Oil 2 Cup (32 tbs) (To Deep Fry)
Directions

GETTING READY
1. In a deep fat fryer or in a large frying pan, heat about 3 inches of oil.

MAKING
2. In a bowl, combine all the ingredients and mix thoroughly.
3. Shape the mixture into walnut size balls (about 1/2 inch).
4. If too moist, roll them in additional breadcrumbs.
5. When the oil is hot and bubbly but not smoking, drop the balls, in batches and fry for 2 minutes, turning frequently, until they are golden.
6. Remove and drain on paper toweling.
7. Fry remaining balls.

SERVING
8. Serve the Cheddar Chicken Puffs hot and crispy with a dipping sauce of your choice.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes

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