Name: Crispy Chicken and Rice Bites
Ingredients: 3 cups Cooked and Chilled Rice: This is the perfect use for leftover rice. Using cold rice is crucial, as the starches are firm, helping the bites hold their shape. Short or medium-grain rice, like Arborio or sushi rice, works best due to its higher starch content, but any type will do in a pinch.; 2 cups Cooked and Shredded Chicken: A store-bought rotisserie chicken is a fantastic time-saver here. Alternatively, you can use any leftover cooked chicken you have, whether it’s baked, poached, or grilled. Just be sure to shred it finely so it incorporates well.; 1 ½ cups Shredded Sharp Cheddar Cheese: The cheese acts as a delicious, gooey binder that holds everything together. Sharp cheddar provides a robust, tangy flavor that pairs beautifully with the chicken. Feel free to substitute with a mix of cheddar and Monterey Jack or even some pepper jack for a spicy kick.; 2 Large Eggs, lightly beaten: One egg will be mixed into the rice and chicken mixture to act as a primary binder, ensuring the bites don’t fall apart. The second egg is for the dredging station, helping the crispy coating adhere perfectly.; ½ cup All-Purpose Flour: This is the first step in our three-part breading process. A light coating of flour helps the egg wash stick to the surface of the rice bites, creating a base for the breadcrumbs.; 1 ½ cups Panko Breadcrumbs: Panko breadcrumbs are the secret to an extra-light and crispy crust. These Japanese-style breadcrumbs are flakier and absorb less oil than traditional breadcrumbs, resulting in a superior crunch.; 2 Green Onions, finely sliced: These add a mild, fresh onion flavor and a pop of color to the mixture. Use both the white and green parts for a balanced taste.; 1 teaspoon Garlic Powder: A staple for savory depth, garlic powder distributes evenly throughout the mix, ensuring every bite is flavorful.; ½ teaspoon Onion Powder: Complements the garlic powder and fresh green onions, adding a deeper, toasted onion essence.; Salt and Black Pepper to taste: Essential for seasoning. Be sure to taste your mixture before forming the bites, especially if your cooked chicken and rice were already seasoned.; Vegetable Oil or Canola Oil, for frying: You’ll need about 1-2 inches of a neutral oil with a high smoke point for pan-frying. This ensures the bites cook evenly and get golden brown without burning.

Ingredients

Scale

3 cups Cooked and Chilled Rice: This is the perfect use for leftover rice. Using cold rice is crucial, as the starches are firm, helping the bites hold their shape. Short or medium-grain rice, like Arborio or sushi rice, works best due to its higher starch content, but any type will do in a pinch.
2 cups Cooked and Shredded Chicken: A store-bought rotisserie chicken is a fantastic time-saver here. Alternatively, you can use any leftover cooked chicken you have, whether it’s baked, poached, or grilled. Just be sure to shred it finely so it incorporates well.
1 ½ cups Shredded Sharp Cheddar Cheese: The cheese acts as a delicious, gooey binder that holds everything together. Sharp cheddar provides a robust, tangy flavor that pairs beautifully with the chicken. Feel free to substitute with a mix of cheddar and Monterey Jack or even some pepper jack for a spicy kick.
2 Large Eggs, lightly beaten: One egg will be mixed into the rice and chicken mixture to act as a primary binder, ensuring the bites don’t fall apart. The second egg is for the dredging station, helping the crispy coating adhere perfectly.
½ cup All-Purpose Flour: This is the first step in our three-part breading process. A light coating of flour helps the egg wash stick to the surface of the rice bites, creating a base for the breadcrumbs.
1 ½ cups Panko Breadcrumbs: Panko breadcrumbs are the secret to an extra-light and crispy crust. These Japanese-style breadcrumbs are flakier and absorb less oil than traditional breadcrumbs, resulting in a superior crunch.
2 Green Onions, finely sliced: These add a mild, fresh onion flavor and a pop of color to the mixture. Use both the white and green parts for a balanced taste.
1 teaspoon Garlic Powder: A staple for savory depth, garlic powder distributes evenly throughout the mix, ensuring every bite is flavorful.
½ teaspoon Onion Powder: Complements the garlic powder and fresh green onions, adding a deeper, toasted onion essence.
Salt and Black Pepper to taste: Essential for seasoning. Be sure to taste your mixture before forming the bites, especially if your cooked chicken and rice were already seasoned.
Vegetable Oil or Canola Oil, for frying: You’ll need about 1-2 inches of a neutral oil with a high smoke point for pan-frying. This ensures the bites cook evenly and get golden brown without burning.

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Instructions

Prepare the Chicken and Rice Mixture: In a large mixing bowl, combine the 3 cups of chilled cooked rice, 2 cups of shredded chicken, 1 cup of the shredded cheddar cheese (reserving the other ½ cup for later if you want a cheesy topping, or add it all in now for extra cheesiness inside), the finely sliced green onions, garlic powder, onion powder, salt, and black pepper. Add one of the lightly beaten eggs to the bowl. Using your hands or a sturdy spoon, mix everything together until it’s thoroughly combined. Don’t overmix, but ensure the egg and seasonings are evenly distributed. The mixture should be sticky enough to hold its shape.
Shape the Bites: Scoop out about 2 tablespoons of the mixture at a time. Roll it between your palms to form a compact ball, about the size of a golf ball. If the mixture is sticking to your hands, it can be helpful to have a small bowl of water nearby to lightly dampen your palms. Place the formed balls on a baking sheet lined with parchment paper. This will prevent them from sticking. Once all the mixture is used, you can place the baking sheet in the refrigerator for about 15-20 minutes. This step is optional but highly recommended, as it helps the bites firm up and hold their shape better during the frying process.
Set Up the Breading Station: Prepare three shallow dishes or plates. In the first dish, place the ½ cup of all-purpose flour. In the second dish, add the remaining lightly beaten egg. In the third dish, place the 1 ½ cups of panko breadcrumbs. Arrange them in an assembly line: flour, then egg, then breadcrumbs. This makes the breading process smooth and efficient.
Coat the Bites: Take one chilled rice ball at a time. First, roll it gently in the flour, shaking off any excess. Next, dip it into the beaten egg, ensuring it’s fully coated on all sides. Finally, press it firmly into the panko breadcrumbs, covering the entire surface. The panko should stick evenly, creating the crunchy outer layer. Place the fully coated bite back onto the parchment-lined baking sheet. Repeat with all the remaining rice balls.
Cook the Crispy Chicken and Rice Bites: You have a few options for cooking, depending on your preference and available equipment.
- For Pan-Frying (Recommended for Maximum Crispiness): Pour about 1 to 2 inches of vegetable oil into a large, heavy-bottomed skillet or Dutch oven. Heat the oil over medium-high heat until it reaches about 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a single panko breadcrumb into it; if it sizzles and turns golden immediately, the oil is ready. Carefully place a few rice bites into the hot oil, being careful not to overcrowd the pan. Fry for 2-4 minutes per side, turning gently, until they are a deep golden brown and crispy all over.
- For Air Frying (A Lighter Option): Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket and the coated rice bites with cooking spray. Arrange the bites in a single layer in the basket, ensuring there is space between them for air to circulate. Air fry for 10-15 minutes, flipping them halfway through, until they are golden brown and crispy.
- For Baking (The Easiest Cleanup): Preheat your oven to 425°F (220°C). Place the coated bites on a wire rack set over a baking sheet. This allows hot air to circulate underneath for a crispier bottom. Lightly spray the bites with cooking spray. Bake for 20-25 minutes, turning them over halfway through the cooking time, until they are golden and crisp. Note that baked bites won’t be quite as uniformly crispy as fried ones but are still delicious.
Drain and Serve: Once the bites are cooked, use a slotted spoon to remove them from the hot oil (if frying) and place them on a plate lined with paper towels to drain any excess oil. Let them cool for a few minutes, as the center will be very hot. Serve warm with your favorite dipping sauces.

Nutrition

Serving Size: one normal portion
Calories: 420