Instructions

1. In a food processor, pulse the chicken breasts pieces until they are a smooth paste. You can use ground chicken if preferred.
2. Add the chicken to a bowl along with the cornmeal, salt, black pepper, paprika, and vegetable oil.
3. Mix this together until combined.
4. Then form the chicken mixture into 12 to 15 balls. If the mixture is too sticky, add cornstarch 1 tablespoon at a time.
5. Press a small well into the middle of each chicken ball.
6. Place a cheese cube inside each ball then fold it over the top to cover the cheese.
7. In a shallow bowl, add 1 1/2 cups of flour. Then in a second bowl, whisk together the carbonated water, eggs, salt, paprika, and all-purpose flour.
8. In the third bowl, add the crushed Pringles.
9. Dip each chicken ball into the flour first, then the liquid mixture, and finally, roll in the crushed Pringles.
10. In a large skillet, heat the oil over medium heat. Then fry the chicken balls for 2 to 3 minutes.
11. Turn the balls over and continue frying for another 2 to 3 minutes until the chicken is cooked through.
12. Drain on paper towels before serving with your favorite dipping sauces.