Deviled Chicken Balls
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2 doz N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 tablespoons butter or margarine 3 tablespoons flour 2 cups chicken broth
1 tablespoon grated onion 3/4 teaspoon salt 1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper 1/8 teaspoon freshly ground black pepper 2 cups chopped cooked chicken
1/4 cup chopped slivered almonds 1 egg 2 cups seasoned bread crumbs
vegetable oil, for deep-frying



1 In a medium-size saucepan, melt butter over moderately low heat. Add flour and cook, stirring, for 1 minute without browning. Whisk in the broth. Add the onion, salt, mustard, cayenne, and black pepper. Bring to a boil, stirring, and cook until thick and smooth.
2 Remove from the heat and stir in the chicken and almonds. Spread the mixture in a pie plate and let cool; then cover and refrigerate for several hours until firm.
3 At least 45 minutes before serving, beat the egg in a shallow bowl. Spread the bread crumbs out on a sheet of wax papper. Scoop up spoonfuls of the cold chicken mixture and roll into 1/2-inch balls. Roll in the egg, then dredge in the bread crumbs to coat. Set aside on a baking sheet and refrigerate for at least 30 minutes (or up to several hours) before serving time.
4 Heat 3 inches of oil in a deep-fat fryer or large saucepan to 375 F. Fry the balls in batches without crowding until golden brown, 3 to 5 minutes. Serve hot, with dipping sauces on the side.

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