Ingredients
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2 cups cooked shredded chicken (breast or thigh)
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1 large egg
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½ cup finely shredded chicken skin or very finely chopped chicken (for binding)
(optional but helps hold shape) -
2–3 tbsp melted butter or chicken fat
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½ tsp salt (optional, to taste)
Instructions
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Preheat oven to 400°F (205°C) or heat an air fryer to 375°F (190°C).
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In a bowl, mix shredded chicken, egg, butter/fat, salt, and optional skin.
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Use your hands to form small balls (about golf-ball size). Pack them tightly.
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Place on a parchment-lined baking tray or air fryer basket.
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Bake 18–22 minutes (flip halfway)
Air fry 12–15 minutes
until golden and firm. -
Optional: Broil or air-fry 2 extra minutes for crispier outsides.
Tips
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Thigh meat stays juicier than breast.
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If the mix feels loose, add more finely chopped chicken or a bit more fat.
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These are great dipped in melted butter or served with plain chicken broth.
If you want, I can tailor this for air fryer only, extra crispy, or meal prep 🍗
