Cheddar Chicken Puffs Recipe
Ingredients
| CAMPBELL'S Condensed Cheddar Cheese Soup - 1/4 cup | ||
| Chicken | 1 Can (10oz) | |
| Egg | 1 | |
| Italian flavored fine dry bread crumbs - 1/2 cup | ||
| Green pepper | 2 Tablespoon, finely chopped | |
| Green onion | 2 Tablespoon, finely chopped | |
| Hot pepper sauce | 1 To taste | |
| Oil - to deep fry | ||
Directions
GETTING READY
1. In a deep fat fryer or in a large frying pan, heat about 3 inches of oil.
MAKING
2. In a bowl, combine all the ingredients and mix thoroughly.
3. Shape the mixture into walnut size balls (about 1/2 inch).
4. If too moist, roll them in additional breadcrumbs.
5. When the oil is hot and bubbly but not smoking, drop the balls, in batches and fry for 2 minutes, turning frequently, until they are golden.
6. Remove and drain on paper toweling.
7. Fry remaining balls.
SERVING
8. Serve the Cheddar Chicken Puffs hot and crispy with a dipping sauce of your choice.
1. In a deep fat fryer or in a large frying pan, heat about 3 inches of oil.
MAKING
2. In a bowl, combine all the ingredients and mix thoroughly.
3. Shape the mixture into walnut size balls (about 1/2 inch).
4. If too moist, roll them in additional breadcrumbs.
5. When the oil is hot and bubbly but not smoking, drop the balls, in batches and fry for 2 minutes, turning frequently, until they are golden.
6. Remove and drain on paper toweling.
7. Fry remaining balls.
SERVING
8. Serve the Cheddar Chicken Puffs hot and crispy with a dipping sauce of your choice.
Chef
