Cheesy chicken pops are excellent butlered hors-d’oeuvre for a party menu. These delicious, cheese oozing bite-sized appetizers are just ideal for big parties where there is lot of mingling around and there is still time for the main course to be served. They can be prepared in advance, even a couple of days prior to the party and stored in the freezer,thawed and fried just before serving.
They can be passed around with party tooth picks or satay sticks and paper napkins/tissues. And if the party is a glamorous one how about trying the tooth picks with swarovski crystals like the ones I found online on blog.timesunion.com
I am serving these hot and melt in the mouth chicken pops at the Fiesta Friday Anniversary party. The biggest and most sophisticated party online. The elegant party host Angie has made sure it is celebrated in style. This week happens to be the ‘Appetizers & Amuse-Bouches’ round. So, I am rushing to Angie’s place @ The Novice Gardener. Two most amazing blogger friends Hilda @Along The Grapevine and Julianna @Foodie On Board are co-hosting this big event.They are going to make sure every one is going to have a great time. Do join us for some fun and feasting 🙂
Cheesy Chicken Pops
What you need:
- 500 g boneless chicken mince
- 1 tsp. red chilli powder
- salt to taste
- 1 tsp. cumin powder
- 1 tsp. tandoor masala/ chicken masala
- 1/2 a cup fresh cilantro/coriander leaves chopped
Mix all the ingredients and grind without water.Make small balls with this dough.
For the stuffing:
- 1 cup grated cheese( you can add some cream cheese too)
Make a hole in each chicken ball.Stuff each chicken ball with some cheese and seal it with the same dough.
- 1 cup plain flour
- juice of 1 lemon
- 1/4 tsp. salt
- enough water
Combine all the ingredients to make a smooth dipping batter. Dip each chicken ball in the batter and deep fry in medium hot oil.
Serve hot with or without a sauce. Enjoy….