Chicken Doughnut Bites Recipe

Chicken doughnut bites are a Turkish-style savoury snack made with shredded chicken, mashed potato, cheese and masala spices, coated in breadcrumbs and fried until golden. Ring-shaped, crispy outside, soft and spiced inside.

The mashed potato is what holds everything together without making the mixture heavy. It binds the shredded chicken and cheese into a dough you can shape, and it keeps the inside soft and moist after frying. If you skip it and just use chicken and breadcrumbs, the filling dries out and crumbles when you bite into it.

I rest the shaped doughnuts in the fridge for a full hour before coating and frying. This firms them up so they hold their ring shape in the oil. If you try to coat them straight away, the mixture is too soft, the cornflour wash slides off, and the breadcrumbs don’t stick. That hour in the fridge is the difference between a clean, crispy shell and a coating that falls apart in the pan.

Chicken Doughnut Bites Ingredients

For the Doughnut Mixture

• 1/2 chicken breast, boiled and shredded
• 200g (7oz) mashed potato (about 1 medium potato, boiled and mashed)
• 2 tbsp breadcrumbs
• 1 small onion, blitzed in a food processor
• 2-3 tbsp cheddar or kashkaval cheese, grated
• 1 tsp ground ginger
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 tsp garam masala
• Chilli flakes, to taste (optional)
• 1 egg
• Small handful of fresh parsley, finely chopped

For the Coating

• 200ml (7fl oz) water
• 2-3 tbsp cornflour
• 100g (4oz) fine breadcrumbs
• Vegetable oil, for deep frying

How To Make Chicken Doughnut Bites

1. Prepare the filling: Put the shredded chicken, mashed potato, breadcrumbs, blitzed onion, grated cheese, ginger, garlic powder, black pepper, salt, garam masala, chilli flakes if using, egg and chopped parsley in a large bowl. Mix everything together until well combined and the mixture holds its shape when pressed.
2. Shape the doughnuts: Take a medium-sized portion of the mixture and roll it into a ball. Flatten it slightly and poke a hole through the centre with your finger, stretching it gently into a ring shape. Place on a tray lined with greaseproof paper. Repeat with the rest of the mixture.
3. Chill the doughnuts: Place the tray in the fridge for 1 hour. This firms the mixture so the doughnuts hold their shape during coating and frying.
4. Prepare the coating: Mix the water and cornflour in a shallow bowl until smooth. Put the breadcrumbs in a second shallow bowl.
5. Coat the doughnuts: Dip each chilled doughnut first into the cornflour wash, turning to coat all sides, then press into the breadcrumbs until evenly covered. Set aside on a clean tray.
6. Fry until golden: Heat the oil in a deep pan to about 175°C (350°F). Fry the doughnuts in batches for 3-4 minutes, turning once, until deep golden brown and crisp all over. Drain on kitchen roll and serve warm.

Recipe Tips

Shred the chicken finely. Large chunks don’t bind with the potato and leave gaps in the mixture. Pull the boiled chicken apart with two forks until it’s in thin, small shreds.

Make sure the mashed potato is dry. Wet, sloppy mash makes the mixture too loose to shape. After boiling, drain the potato well and mash without adding any milk or butter. You want it stiff and dry.

Don’t skip the fridge rest. Shaping is easy with warm mixture, but it falls apart the moment it hits the cornflour wash or the oil. One hour in the fridge solves this completely.

Use fine breadcrumbs for the coating. Coarse breadcrumbs don’t stick as well to the curved doughnut shape and leave bare patches. Fine crumbs give you an even, golden shell all the way around.

Fry at a steady medium heat. Too hot and the breadcrumbs burn before the inside warms through. Too low and the coating absorbs oil. 175°C (350°F) is the right temperature.

What To Serve With Chicken Doughnut Bites

A garlic yoghurt dip or sweet chilli sauce works well alongside these. The cool dip cuts through the fried coating and the spiced filling.

For a fuller meal, serve with a simple green salad or chips. These also work as party finger food, arranged on a platter with a few dipping sauces in the centre.

How To Store Chicken Doughnut Bites

Fridge

Store in a sealed container in the fridge for up to 2 days. The breadcrumb coating softens overnight but the filling keeps well.

Reheat

Spread on a baking tray and reheat in the oven at 190°C (375°F/Gas Mark 5) for 8-10 minutes until the coating crisps back up. Microwaving makes the breadcrumbs go soft and chewy.

Freeze

Freeze the uncooked, shaped doughnuts on a tray until solid, then transfer to a freezer bag. They keep for up to 1 month. Coat in cornflour wash and breadcrumbs from frozen, then fry for an extra 1-2 minutes.

Chicken Doughnut Bites Nutrition Facts

Per serving (2 doughnuts): Calories: 220kcal, Protein: 12g, Fat: 11g, Carbohydrates: 18g, Sugar: 1g, Sodium: 380mg. Estimated. May vary based on ingredients and cooking methods.

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