Chicken Parmesan Arancini Balls

These Chicken Parmesan Arancini Balls are crispy outside and cheesy and flavorful inside. Cooked rice, shredded chicken, mozzarella, and Parmesan are shaped into bite-sized balls, coated in panko, and fried until golden. Serve them hot with marinara sauce, and they will disappear fast.

They are perfect for parties, game day, or a fun family snack, because they are easy to pick up, simple to make from leftover rice and chicken, and everyone loves that crispy, cheesy bite.

Why You’ll Love This Recipe:

• Crispy golden outside, cheesy chicken rice inside
• Great way to use leftover rice and chicken
• Perfect party food — small, warm, and easy to serve
• Served hot with marinara for dipping

Instructions:

1. Make the mixture: mix the cooked rice, shredded chicken, mozzarella, Parmesan, marinara sauce, minced garlic, chopped onion, chopped parsley, Italian seasoning, and black pepper until well combined. Reserve a little Parmesan and parsley for sprinkling at the end.
2. Shape into bite-sized balls and chill for 20 to 30 minutes, so the balls hold their shape.
3. Coat each ball in flour, dip in beaten eggs, then cover with panko breadcrumbs, pressing lightly so the crumbs stick.
4. Fry in hot oil until golden and crispy on all sides, working in batches so the balls do not crowd the pan.
5. Drain on paper towels and sprinkle with the reserved Parmesan and fresh parsley.
6. Serve hot with marinara sauce and enjoy!

Tips & Variations:

• Chill the balls well — cold balls fry crispier and hold their shape better
• Do not crowd the pan, or the oil temperature will drop and the balls will turn greasy
• For a lighter version, bake or air-fry the balls instead of deep-frying
• Add a small cube of mozzarella in the center of each ball for an extra cheesy pull

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer at 375°F (190°C) until hot and crisp again.