Baked Shredded Chicken Balls

If you’re looking for a wholesome and protein-packed snack or appetizer, baked shredded chicken balls are the answer. They’re crispy on the outside, tender on the inside, and made with simple ingredients you probably already have in your kitchen. Unlike fried options, these are oven-baked, making them a healthier alternative without sacrificing flavor.

These chicken balls are incredibly versatile. You can serve them as a party appetizer, pack them into lunchboxes, or enjoy them as a main meal with a fresh salad or dipping sauce. Their golden-brown exterior and juicy interior make them irresistible for both kids and adults.

Perfect for meal prep, you can bake a batch ahead of time, store them in the fridge or freezer, and reheat them whenever you need a quick, nutritious bite. Whether you’re eating low-carb, high-protein, or just want a tasty snack, baked shredded chicken balls check every box.

⏱ Cooking Time & Serving

• Prep time: 15 minutes
• Cook time: 20–25 minutes
• Total time: 40 minutes
• Serving size: 20 chicken balls (about 4–5 servings)

📝 Ingredients

• 2 cups cooked shredded chicken (rotisserie or boiled chicken works best)
• 1 large egg
• ½ cup breadcrumbs (panko or regular; use almond flour for low-carb)
• ½ cup shredded mozzarella or cheddar cheese
• 2 tbsp grated Parmesan cheese
• 2 tbsp chopped parsley (fresh or dried)
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 2 tbsp olive oil (for brushing before baking)

👩‍🍳 How to Make Baked Shredded Chicken Balls

1. Preheat oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Mix ingredients: In a large mixing bowl, combine shredded chicken, egg, breadcrumbs, cheese, parsley, and all spices. Mix well until a sticky dough-like mixture forms.
3. Form balls: Scoop about 1–2 tablespoons of the mixture and roll into small balls. Place them evenly on the baking sheet.
4. Brush with oil: Lightly brush or spray the chicken balls with olive oil for a golden finish.
5. Bake: Bake for 20–25 minutes, turning once halfway, until golden brown and slightly crispy on the outside.
6. Serve: Let them cool for a few minutes before serving with your favorite dipping sauce (ranch, marinara, or garlic yogurt dip).

📝 Notes

• For a spicier version, add chili flakes or cayenne pepper.
• If the mixture feels too dry, add a spoonful of mayonnaise or Greek yogurt.
• Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
• To reheat, bake at 350°F (175°C) for 8–10 minutes until warmed through.

❓ FAQs

Q1: Can I use canned chicken?

Yes, but make sure to drain it well to avoid excess moisture.

Q2: How can I make it gluten-free?

Swap regular breadcrumbs with gluten-free breadcrumbs or almond flour.

Q3: Can I make these in an air fryer?

Absolutely! Cook at 375°F (190°C) for 12–15 minutes, flipping halfway.

Q4: What can I serve with chicken balls?

They pair well with fresh salads, roasted veggies, or dipping sauces.

🍽 Nutrition (per serving – 5 chicken balls)