Chicken Nut Puffs Recipe

4.5 3 9
Chicken Nut Puffs Recipe
Chicken Nut Puffs Recipe photo by Taste of Home
Publisher Photo

Chicken Nut Puffs Recipe

Read Reviews
4.5 3 9
Publisher Photo
Of the 15 to 20 items I set out when hosting holiday parties, these savory puffs are the first to get snapped up. People enjoy the zippy flavor. They're a nice finger food to eat since they're not sticky or drippy.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 1-1/2 cups finely chopped cooked chicken
  • 1/3 cup chopped almonds, toasted
  • 1 cup chicken broth
  • 1/2 cup canola oil
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon seasoned salt
  • 1/2 to 1 teaspoon celery seed
  • 1/8 teaspoon cayenne pepper
  • 1 cup all-purpose flour
  • 4 eggs

Directions

Combine the chicken and almonds; set aside. In a saucepan, combine the next seven ingredients; bring to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almonds.
Drop by heaping teaspoonfuls onto greased baking sheets. Bake at 450° for 12-14 minutes or until golden brown. Serve warm. Yield: about 6 dozen.
Originally published as Chicken Nut Puffs in Taste of Home December/January 1999, p33

Nutritional Facts

3 each: 100 calories, 7g fat (1g saturated fat), 43mg cholesterol, 125mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 5g protein.

  • 1-1/2 cups finely chopped cooked chicken
  • 1/3 cup chopped almonds, toasted
  • 1 cup chicken broth
  • 1/2 cup canola oil
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon seasoned salt
  • 1/2 to 1 teaspoon celery seed
  • 1/8 teaspoon cayenne pepper
  • 1 cup all-purpose flour
  • 4 eggs
  1. Combine the chicken and almonds; set aside. In a saucepan, combine the next seven ingredients; bring to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
  2. Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almonds.
  3. Drop by heaping teaspoonfuls onto greased baking sheets. Bake at 450° for 12-14 minutes or until golden brown. Serve warm. Yield: about 6 dozen.
Originally published as Chicken Nut Puffs in Taste of Home December/January 1999, p33

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Reviews forChicken Nut Puffs

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MY REVIEW
tomsaaristo User ID: 6460206 50332
Reviewed Jan. 17, 2012

"The first time I made these I used the chicken and almonds. The second time I used duck and pistachios. I think you could pretty much use any poultry-nut combination that appeals to you. Excellent recipe for gougeres with a twist!"

MY REVIEW
Rixie User ID: 5713962 23129
Reviewed Dec. 20, 2010

"I've made these many, many times. I usually change up the spices depending on the dip I serve with them. We love these served with the Sweet 'n Hot mustard dip recipe also found on TOH."

MY REVIEW
keverwann User ID: 1807985 19297
Reviewed Apr. 6, 2008

"We used celery leaves (1 Tbsp minced) instead of the celery seed and walnuts instead of almonds. Would use more cayenne pepper next time I make it. They turned out yummy!

I had also thought that when dishing drop cookies and things of that sort that "teaspoon" meant the silverware piece. This recipe actually means a measuring utensil, otherwise they are huge! and makes less than the approximated 6 dozen."

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