Creole Chicken Artichoke Balls

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Creole Chicken Artichoke Balls

Creole Chicken Artichoke Balls

Creole Chicken Artichoke Balls


1 c. chicken, chopped

2 - 14 oz cans of artichokes, drained

1 pack of cream cheese, softened

1/2 c. gouda cheese, grated

1/2 c. jack cheese, grated

3/4 c. cheddar cheese, grated

2 eggs

1 c. dry Italian bread crumbs

1 tsp. black pepper

1 tsp. creole seasonings

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. crushed red pepper

1/4 c. red onion, minced

1/4 c. green onion, minced


In a food processor, blend everything well. I did this in two batches then mixed everything together well in a bowl.

By rounded tablespoons shaped mixture into balls about the size of golf balls and set aside.

Dredging Station:

2 c. panko

2 c. flour

3 eggs, beaten

1/2 tsp. black pepper

1/2 tsp. creole seasoning

1/4 tsp. cayenne pepper

In three bowls create a dredging station. Put panko, black pepper and creole seasoning in bowl 1.

Place flour in bowl 2, place beaten eggs and cayenne pepper in bowl 3.

Take each ball in place in flour first, tap off excess flour in your hand like if the balls were marbles.

Step 2, drop floured ball in eggs and roll around removing excess egg from ball.

Step 3 drop in seasoned panko and roll around, lightly tapping panko on ball. Place ball on clean sheet and repeat with all balls. When finished I freeze balls while I heat my oil for cooking.

To Cook:

In a large pan heat oil to 350 degrees and fry balls for about 5 minutes or until golden brown turning regularly to make sure all sides brown evenly.

Drain and serve with a side of Tabasco or your favorite hot sauce.

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