Crispy Chicken Cordon Bleu Balls

BySayam

Quick Overview

These crispy chicken cordon bleu balls feature savory seasoned minced chicken wrapped around smoky ham slices and a thick block of melted mozzarella cheese. Dredged in flour, egg wash, and panko breadcrumbs, each bite delivers an incredible golden crunch with a warm, stretchy cheese center.

Home cooks love this recipe because it transforms a classic French-style entree into bite-sized finger food perfect for gatherings, appetizers, or fun weeknight dinners. Stuffed with simple pantry staples, they deliver restaurant-quality results right from your home stove.

Prep time: 20 minutes

Cook time: 10 minutes

Total time: 30 minutes

Servings: 4 servings

Estimated calories per serving: 480 kcal

Ingredients

For the Stuffing & Base

• 400 g ground chicken

• 1 tsp dried herbs (parsley or Italian seasoning)

• 1/2 tsp garlic powder

• 1/2 tsp salt

• 1/4 tsp black pepper

• 4 thick slices deli ham

• 150 g low-moisture mozzarella cheese (cut into thick blocks)

For the Breading

• 1/2 cup all-purpose flour

• 2 large eggs, beaten

• 1 cup panko breadcrumbs

• Oil for deep frying

• Flaky sea salt and fresh chopped parsley for garnish

How to Make Crispy Chicken Cordon Bleu Balls

  1. Season ground chicken with dried herbs, garlic powder, salt, and black pepper in a mixing bowl until combined.
  2. Slice mozzarella into thick blocks and wrap each block tightly with a slice of deli ham.
  3. Divide seasoned ground chicken into equal portions and flatten one portion into a thin circle on a flat surface.
  4. Place ham-wrapped mozzarella block in the center of flattened chicken.
  5. Wrap ground chicken completely around ham and cheese, shaping it into a tight, sealed ball.
  6. Place all-purpose flour, beaten eggs, and panko breadcrumbs into three separate shallow bowls.
  7. Roll each chicken ball in flour, dip thoroughly into beaten egg, and coat completely in panko breadcrumbs.
  8. Heat frying oil in a deep skillet or pot to 175°C (350°F).
  9. Fry chicken balls in batches for 5 to 6 minutes until coating turns deep golden brown and internal temperature reaches 74°C (165°F).
  10. Remove with a slotted spoon, drain on a wire cooling rack, and sprinkle immediately with flaky sea salt and fresh chopped parsley.

Pro Tip

Ensure you completely seal the ground chicken layer around the ham and cheese core without leaving any gaps or cracks. If the cheese is exposed to direct hot frying oil, it will leak out into the skillet, melt away, and cause hot oil splatters.

Serving & Storage

Serve these golden chicken balls immediately while hot so the mozzarella cheese stays gooey and stretchy. They pair wonderfully with creamy dipping sauces like garlic aioli, honey mustard, or ranch dressing. Round out the meal by serving them alongside a fresh green garden salad, crispy french fries, or roasted vegetables.

Store leftover cooked chicken balls in an airtight container in the refrigerator for up to 3 days. To freeze, arrange un-fried or fully cooked cooled balls in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.

Reheat refrigerated or thawed chicken balls in an air fryer or oven at 190°C (375°F) for 6 to 8 minutes until heated through and crisp. Avoid microwave reheating because it turns the crispy panko coating soggy.

FAQs

Can I make these chicken cordon bleu balls in an air fryer?

Yes, air fry them at 190°C (375°F) for 12 to 15 minutes, lightly spraying the panko coating with cooking oil halfway through cooking until golden and crisp.

How do I stop the cheese from leaking during frying?

Wrap the mozzarella tightly in ham first, then thoroughly enclose it in seasoned ground chicken, pressing firm seals before breading.

What type of cheese works best for this recipe?

Low-moisture block mozzarella works best because it melts smoothly into a stretchy core without releasing excess liquid into the filling.

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