Carnivore Shredded Chicken Balls

Ingredients

• 2 cups cooked shredded chicken (breast or thigh)

• 1 large egg

• ½ cup finely shredded chicken skin or very finely chopped chicken (for binding)
  (optional but helps hold shape)

• 2–3 tbsp melted butter or chicken fat

• ½ tsp salt (optional, to taste)

Instructions

1. Preheat oven to 400°F (205°C) or heat an air fryer to 375°F (190°C).

2. In a bowl, mix shredded chicken, egg, butter/fat, salt, and optional skin.

3. Use your hands to form small balls (about golf-ball size). Pack them tightly.

4. Place on a parchment-lined baking tray or air fryer basket.

5. Bake 18–22 minutes (flip halfway)
   Air fry 12–15 minutes
   until golden and firm.

6. Optional: Broil or air-fry 2 extra minutes for crispier outsides.

Tips

• Thigh meat stays juicier than breast.

• If the mix feels loose, add more finely chopped chicken or a bit more fat.

• These are great dipped in melted butter or served with plain chicken broth.

If you want, I can tailor this for air fryer only, extra crispy, or meal prep 🍗