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Chicken Nut Puffs

Salad.Carnival's picture
Chicken Nut Puffs makes the best pick as a quick appetizer. These crunchy treat are pretty easy to make and are yummy too. I often try Chicken Nut Puffs for weekend parties and it is a favorite in the group.
  Chopped cooked chicken/Canned chopped chicken 1 1⁄2 Cup (24 tbs)
  Chopped toasted almonds 1⁄3 Cup (5.33 tbs)
  Canned chicken broth/Fresh chicken broth 1 Cup (16 tbs)
  Salad oil/Chicken fat 1⁄2 Cup (8 tbs)
  Seasoned salt 2 Teaspoon
  Cayenne 1⁄8 Teaspoon
  Celery seed 1 Teaspoon
  Parsley flakes 1 Tablespoon
  Worcestershire sauce 2 Teaspoon
  Flour 1 Cup (16 tbs)
  Eggs 4

Combine chicken with almonds.
Blend chicken broth, oil or fat, seasoned salt, cayenne, celery seed, parsley flakes and Worcestershire sauce; bring to a boil.
Add flour; cook over low heat, beating rapidly, until mixture leaves sides of pan and forms a smooth compact ball.
Remove from heat; add an egg at a time.
After each addition, beat with a spoon until mixture is shiny.
Stir in chicken mixture.
Drop 1/2 teaspoonful of mixture at a time onto greased baking sheet.
Bake at 450 degrees for 10 to 15 minutes.
Serve hot

Recipe Summary

Difficulty Level: 

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 92 Calories from Fat 56

% Daily Value*

Total Fat 6 g9.7%

Saturated Fat 0.54 g2.7%

Trans Fat 0.1 g

Cholesterol 33.8 mg11.3%

Sodium 146.1 mg6.1%

Total Carbohydrates 5 g1.6%

Dietary Fiber 0.5 g2%

Sugars 0.3 g

Protein 4 g8.8%

Vitamin A 2.2% Vitamin C 1.4%

Calcium 2.1% Iron 6.4%

*Based on a 2000 Calorie diet

Chicken Nut Puffs Recipe