A ground chicken meatball stuffed with cheese then dipped in tempura and coated with Pringles chips and fried!
This is a perfect snack, appetizer, or main dish with your favorite sides. Dip them in ketchup or marinara sauce for a tasty treat!
INGREDIENTS: Chicken breast Cornmeal Salt Black peppr Paprika Oil Cheddar Flour Sparkling water Eggs Pringles Cornstarch Frying oil
Pulse the chicken breasts in a food processor until they make a paste.
Then combine them with the salt, pepper, garlic powder, paprika, and oil until mixed well.
Form 12 to 15 chicken meatballs.
Create a well in the middle of each ball then stuff a cheese cube and cover with more chicken.
Build your dredging station with crushed Pringles, and a bowl of flour.
Then mix up the tempura batter with sparkling water, flour, and seasonings.
Dredge each ball in flour, then tempura, and finally Pringles crumbs.
Fry in cooking oil for 2 to 3 minutes per side until they are 165°F internally.
Serve the chicken balls as is or with a dipping sauce. I love them dipped into ketchup, marinara, or even barbecue sauce!
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