Chicken Breakfast Sausages

• portions: 10 items
• temps total: 20 minutes

Ingrédients

2 lb. ground chicken

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

1 Tbsp. fennel seeds

1 Tbsp. pure maple syrup

2 tsp. smoked paprika

1 tsp. garlic powder

½ tsp. crushed red pepper flakes

Freshly ground pepper

1 Tbsp. extra-virgin olive oil, plus more

Instructions

Combine 2 lb. ground chicken, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. fennel seeds, 1 Tbsp. pure maple syrup, 2 tsp. smoked paprika, 1 tsp. garlic powder, and ½ tsp. crushed red pepper flakes in a large bowl; season with freshly ground black pepper. Mix vigorously to combine. Divide mixture into 10 portions, roll into balls, and place on a plate or baking sheet. Chill balls at least 10 minutes.

Heat 1 Tbsp. extra-virgin olive oil in a large skillet, preferably cast iron, over medium. Working in 3 batches, arrange meatballs in pan; press into patties with an oiled flat-bottomed measuring cup. Cook, adjusting heat as needed to keep patties from browning too quickly and turning halfway through, until deeply browned and cooked through, about 5 minutes total. Transfer to plates.

Do Ahead: Balls can be formed 1 day ahead. Cover and keep chilled.