Crispy Potato Chicken Balls Recipe

Crispy Potato Chicken Balls are golden, bite-sized snacks made from a savory mix of mashed potatoes, shredded chicken, herbs, and cheese, all rolled into balls and fried until crispy on the outside and soft on the inside. I love making these for parties, game days, or even as a fun dinner side—easy to make, fun to eat, and packed with flavor.

Why You’ll Love This Recipe

I love this recipe because it’s a great way to use up leftover chicken and mashed potatoes. The inside is creamy and seasoned, while the outside is perfectly crunchy. Whether I’m dipping them in ranch, ketchup, or spicy mayo, they always disappear fast. Plus, they freeze beautifully, so I can make a batch ahead of time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked and shredded chicken (breast or thigh)

• Mashed potatoes (cool, firm)

• Shredded cheddar or mozzarella cheese

• Garlic powder

• Onion powder

• Salt and black pepper

• Chopped parsley or green onions

• Eggs (for binding and breading)

• All-purpose flour

• Breadcrumbs (regular or panko for extra crunch)

• Oil (for frying)

Directions

1. I combine shredded chicken, mashed potatoes, cheese, garlic powder, onion powder, salt, pepper, and parsley in a large bowl.

2. I mix everything together until smooth and form the mixture into small balls, about 1 to 1½ inches wide.

3. I set up a breading station with flour, beaten eggs, and breadcrumbs.

4. I roll each ball in flour, dip in egg, then coat with breadcrumbs.

5. I heat oil in a deep skillet or fryer over medium-high heat.

6. I fry the balls in batches for 3–4 minutes, turning occasionally, until golden brown and crisp.

7. I drain them on paper towels and serve hot with my favorite dipping sauces.

Servings and timing

This recipe makes about 20 balls.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

Sometimes I add chopped cooked bacon or jalapeños for a smoky or spicy twist. I’ve also used Parmesan instead of cheddar for a sharper flavor. For a healthier version, I bake the balls at 400°F for 20–25 minutes or air-fry them until crispy. Adding a bit of Dijon mustard to the mix also boosts the flavor nicely.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 350°F until warmed through and crispy again. They can also be frozen before frying—just thaw slightly and fry or bake from frozen.

FAQs

Can I use canned chicken?

Yes, I drain it well and shred it before mixing. It works just fine for a quick version.

Can I bake them instead of frying?

Absolutely. I bake at 400°F on a greased baking sheet, turning once, until golden and crisp—about 20–25 minutes.

How do I make them gluten-free?

I use gluten-free flour and breadcrumbs, and make sure all seasonings are GF-friendly.

What sauces go best with these?

I like serving them with ranch, garlic aioli, spicy mayo, or even barbecue sauce. Honey mustard is great too.

Can I make them ahead?

Yes, I form and bread them ahead of time, then chill or freeze until ready to fry or bake.

Conclusion

Crispy Potato Chicken Balls are one of my favorite quick snacks or party appetizers. They’re crunchy on the outside, creamy on the inside, and packed with flavor in every bite. Whether I make them for a gathering or just for myself, they always hit the spot—and they’re as fun to make as they are to eat.