Ingredients
2 cups cooked shredded chicken (breast or thigh)
1 large egg
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
½ tsp salt (optional, to taste)
Instructions
Preheat oven to 400°F (205°C) or heat an air fryer to 375°F (190°C).
In a bowl, mix shredded chicken, egg, butter/fat, salt, and optional skin.
Use your hands to form small balls (about golf-ball size). Pack them tightly.
Place on a parchment-lined baking tray or air fryer basket.
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
Thigh meat stays juicier than breast.
If the mix feels loose, add more finely chopped chicken or a bit more fat.
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 🍗