White Cheddar Chicken Cheese Curds Recipe

Prepare curds

Pat the white cheddar cheese curds dry with paper towels. Place them in a single layer on a tray and freeze for 20–30 minutes until just firm—this helps them hold shape while coating and frying.

Make dry mix

In a shallow bowl combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, and garlic powder. Whisk to blend evenly.

Prepare wet mixes

In a medium bowl whisk together the cold sparkling water and 1 large egg until smooth to create a light batter. In a separate shallow bowl whisk the remaining egg with the buttermilk to make an egg wash.

Set crumb station

In a third shallow bowl combine panko breadcrumbs and grated Parmesan (if using). Have the frozen curds, dry mix, batter, egg wash, and panko station ready in order for dredging.

Cook and shred chicken

Season the chicken thighs with kosher salt and black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the thighs and cook 4–5 minutes per side until cooked through (internal temp 165°F/74°C). Remove to a cutting board and let rest 5 minutes, then shred finely with two forks or chop very small.

Sauté aromatics

In the same skillet over medium heat add the minced shallot and garlic. Sauté 1–2 minutes until softened and fragrant but not browned. Remove and let cool slightly.

Make chicken mixture

In a bowl combine the shredded chicken, cooled shallot and garlic, mayonnaise, Dijon mustard, lemon juice, and chopped chives. Taste and adjust seasoning with a pinch more salt or pepper if needed. The mixture should be cohesive but not overly wet—if too dry, add another teaspoon of mayonnaise.

Portion onto curds

Remove the slightly frozen cheese curds from the freezer. Using a small spoon or a piping bag fitted with a medium round tip, place about 1 tablespoon of the chicken mixture on top of each curd, pressing gently to adhere. Do not overfill; leave a small border so the coating can seal around the curd.

Dredge and double-coat

Working with a few at a time, dredge each cheese curd topped with chicken first in the dry flour mixture (shake off excess), then dip into the batter (cold sparkling water batter) to coat fully, allow excess to drip off, then into the egg wash, and finally press into the panko mixture to form an even outer crust. For an extra-crispy shell, repeat the egg wash and panko step for a double coating.

Heat oil

Pour neutral oil into a heavy-bottomed pot or deep fryer to a depth of about 2 inches (approximately 3–4 cups depending on vessel). Heat oil to 350°F (175°C). Use a thermometer to maintain temperature; too hot will burst curds, too cool will make greasy crusts.

Fry

Fry the coated curds in small batches (6–8 at a time depending on pot size) for 1.5–2.5 minutes, turning gently with a slotted spoon or spider until golden brown and crisp. Carefully remove to a wire rack set over a baking sheet to drain. If you notice cheese starting to leak, lower the oil temperature slightly and fry a little less time.

Keep warm

If making multiple batches, keep finished curds warm in a 200°F (95°C) oven on the wire rack while you finish frying the rest so they stay crisp.

Serve

Serve immediately with lemon wedges and hot honey or your preferred dipping sauce. These are best eaten hot so the cheese is melty and the crust is crisp.