At my house we definitely do not call these chicken poppers. They’re called chicken balls, but I couldn’t bring myself to put a recipe up turning chicken breasts into chicken balls, just couldn’t do it. So, for the sake of the blog we are calling these chicken poppers!
I will usually use 3 to 4 chicken breasts for my kids + husband and we rarely ever have leftovers, thats how good these are. This is actually my moms recipe and when I first started making them I couldn’t for the life of me figure out why I was burning these every time I cooked them. My first, obvious, thought was my oil temperature, but that wasn’t it. I finally had to ask my mom what the heck I was doing wrong and the answer was… I wasn’t using reduced fat ritz crackers! The reduced fat crackers have less fat in them therefore they don’t brown as quickly! So be sure that if you are going to be using the ritz crackers for these that they aren’t the regular ones.I ended up with many chicken poppers that were dark brown on the outside and raw in the inside!
We love dipping these in honey mustard and my kids are obsessed with dipping them in ketchup. Friends with kids, do they dip anything in ketchup? The other day I saw one of the twins dipping an orange into his ketchup and acted like it was the greatest thing he’d ever eaten, maybe it was, but I won’t be trying that combination anytime soon!
This is the ultimate Super Bowl recipe! They will for sure make an appearance at our house that weekend! As always let me know if you make this with the hashtag #graceandwineeats and follow me on Instagram and Facebook!
2-3 chicken breasts
Whole milk or Buttermilk
2 TBSP Hot Sauce (we use Louisiana Hot Sauce)
2 cups crushed reduced fat ritz crackers, breadcrumbs, or panko crumbs
1.5 c all purpose flour
salt + pepper
2 TBSP dijon or regular mustard
1 tsp Honey
2 tsp Sriracha
Cut chicken breasts into about 1.5 inch pieces. I cut the chicken breast in thirds lengthwise and then cut those pieces into the smaller pieces. Place into a bowl and cover with whole milk or buttermilk and the hot sauce). Let marinate for 30 minutes - 2 hours.
Place two sleeves of reduced fat ritz crackers (if using) in a resealable plastic bag and crush into small pieces. Place eggs in a shallow dish or bowl and whisk. Place ritz crackers into a shallow dish and place flour into a separate shallow dish.
Season the flour with a teaspoon of salt and pepper. Season the crackers with a teaspoon of salt, pepper, garlic powder, and paprika.
Heat about an inch of oil in a pan to medium heat (you want it around 350 degrees).
Set up a station next to your stove with the chicken, flour, eggs, and then ritz crackers. Take a piece of chicken and shake excess milk off, place of chicken in flour, shake excess off, dip in egg, and then cover in crackers. I do about 8 pieces of chicken at a time.
Place coated chicken in hot oil. Let cook on one side for 3-5 minutes or until golden brown. Flip and cook another 5 minutes. I always keep my thermometer next to me so that I can check the internal temperature of the meat before taking it out. Carefully remove the chicken from the oil and place on a baking sheet topped with a cooling rack to dry. Sprinkle kosher salt on the chicken while still hot. Keep chicken warm in a 200 degree oven.
Repeat until all chicken is cooked.
Add all ingredients to bowl and whisk to combine. I usually double this recipe and add in a tad more Sriracha because we like the extra spice!