• 2 cups rotisserie chicken, chopped
  • 1 cup prepared rice  
  • ½ cup all-purpose flour
  • Kosher salt and pepper
  • ½ teaspoon hot Hungarian paprika
  • 1 egg
  • 1 (8 ounce) block of cheddar cut into ½ cubes
  • 1 cup Italian breadcurmbs
  • Canola oil, for frying


  1. Make the batter. In a medium bowl, toss rice and chicken with flour. Season with salt, pepper and paprika. Crack the egg into a small bowl and beat. Add the beaten egg into the chicken mixture. Stir to incorporate.
  1. Form the balls. Using a medium sized cookie scoop, scoop batter into the scooper. While the batter is still in the scoop, press 1 cube of cheese into the middle. Scoop the batter into your hands and roll to cover the cheese.
  1. Coat the balls.  Place the breadcrumbs into a zip top or paper bag and toss four balls at a time. Shake them to coat. Remove balls from the bag and shake off any excess breadcrumbs.
  2. Fry. Heat oil to 375° F. Once oil is hot, drop the balls, 3 at a time, into the fryer and cook for 5 minutes or until golden brown. Remove to a paper towel lined sheet tray and sprinkle with salt.