Description
Crispy Chicken Mac Bites are the ultimate game-day snack—creamy macaroni and cheese mixed with juicy chicken, coated in a crunchy panko-Parmesan shell, and fried until golden. These bite-sized treats are crowd-pleasing, easy to make, and perfect for parties, potlucks, or a fun family night in.
Ingredients
- 1 1/2 cups elbow macaroni (about 6 oz), cooked al dente
- 1 cup shredded rotisserie chicken (about 5 oz), finely chopped or shredded
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 2 oz cream cheese, softened
- 1/4 cup milk (whole or 2%)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (or regular paprika)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/3 cup Parmesan cheese, finely grated
- Vegetable oil, for frying (enough to fill pan about 1 1/2 inches deep)
- Optional: Ranch, buffalo sauce, or your favorite dipping sauce
- Optional: Fresh parsley, finely chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add elbow macaroni and cook just until al dente (about 6-7 minutes). Drain well and set aside.
- In a mixing bowl, combine the drained macaroni with shredded chicken, cheddar, mozzarella, cream cheese, milk, salt, black pepper, garlic powder, and smoked paprika. Stir until well blended and the cheese is mostly melted. If the mixture is too loose, refrigerate for 10-15 minutes to firm up.
- Using a small cookie scoop or tablespoon, portion the macaroni mixture into balls about 1.5 inches wide. Roll each gently between your palms. Place on a parchment-lined tray. You should get about 18-20 bites.
- Refrigerate the bites for at least 30 minutes to help them hold together during breading and frying.
- Set up a breading station: place flour in one bowl, beaten eggs in a second bowl, and panko breadcrumbs mixed with Parmesan in a third bowl.
- Working one at a time, roll each chilled mac bite in flour, dip in beaten egg, then coat thoroughly in the panko-Parmesan mixture. Press gently to ensure the crumbs stick. Place back on the tray.
- Pour vegetable oil into a deep skillet to about 1 1/2 inches deep. Heat over medium-high to 350°F. Fry the bites in batches, turning with a slotted spoon for even browning, about 2-3 minutes per batch, until deep golden and crispy.
- Transfer fried bites to a paper towel-lined tray or wire rack. Cool for 2 minutes before serving.
- Serve hot, garnished with fresh parsley if desired, and with ranch or buffalo sauce for dipping.
Notes
Chill the bites before breading and frying for best results. For a gluten-free version, use gluten-free pasta and breadcrumbs. To bake instead of fry, arrange breaded bites on a parchment-lined baking sheet, spray with oil, and bake at 425°F for 15-18 minutes, flipping halfway. Freeze unbaked, breaded bites for up to 2 months and fry or bake straight from frozen, adding a few extra minutes to the cook time.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 2 bites
- Calories: 190
- Sugar: 1
- Sodium: 260
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 1
- Protein: 9
Keywords: mac and cheese bites, chicken mac bites, super bowl snack, party appetizer, fried mac and cheese, crispy snacks, game day food, kid friendly, make ahead, freezer friendly