Fried Cheesy Chicken Rice Balls

Fried Cheesy Chicken Rice Balls

Ingredients:

Rice Balls

• 2 cups neutral frying oil

• 2 cups leftover rice

• 1 cup rotisserie chicken

• 1 cup shredded extra sharp cheddar cheese

• ¼ cup chopped scallions

• 1 jalapeño, minced (seeds optional)

• ½ tsp garlic powder

• ½ tsp onion powder

• 1 tsp kosher salt

• 2 large eggs

• ¼ cup gluten free flour (Bob’s Red Mill recommended)

Dredging

• ½ cup gluten free flour

• 2 large eggs

• ½-¾ cup gluten free bread crumbs

• 1 tsp kosher salt, distributed equally

Preheat the oil in a cast iron or sturdy skillet until 350F. 

In a large bowl, combine the leftover rice, chicken, cheese, chopped scallions, minced jalapeno, and seasonings. From here, add two large eggs and the gluten free flour to help bind them together. Scoop and measure them into equally sized portions. It may help to chill the mixture for 20-30 minutes if they are still too loose.

Begin the dredging process: dusting lightly in the GF flour, then into the egg, and then the bread crumbs. Let the dredge set for five minutes before going into the hot oil. Fry 2-3 minutes per side until golden brown. Hit with a final touch of kosher salt. These are best served warm with something acidic, like guacamole and pickled red onions. Enjoy!