16 Global Chicken Donuts Recipes to Try

From spicy Korean gochujang to tangy Thai chili, we’ve rounded up 16 global chicken donut recipes that will transform your kitchen into a world tour. Perfect for comfort food lovers seeking bold new flavors, these creative twists on a classic are guaranteed to satisfy your cravings. Ready to explore? Let’s dive in!

Classic Fried Chicken Donuts

Unexpectedly, my kitchen smelled like a carnival last weekend—and I’m not mad about it. These classic fried chicken donuts are my new obsession: crispy, tender, and with a bold smoky paprika kick that beats any fast-food chicken sandwich. Perfect for game day or a fun twist on dinner.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the Chicken Mixture

• Boneless skinless chicken thighs – 1 lb
• Buttermilk – ½ cup
• Egg – 1 large
• Smoked paprika – 1 tsp
• Garlic powder – ½ tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

For the Coating

• All-purpose flour – 1 cup
• Cornstarch – ½ cup
• Baking powder – 1 tsp
• Smoked paprika – 1 tsp
• Salt – ½ tsp
• Vegetable oil – for frying (about 4 cups)

Instructions

1. In a food processor, pulse chicken thighs until ground (or use 1 lb ground chicken).
2. In a large bowl, combine ground chicken, buttermilk, egg, 1 tsp smoked paprika, garlic powder, 1 tsp salt, and black pepper. Mix until uniform.
3. Divide mixture into 4 equal portions. Shape each into a ½-inch-thick patty, then use a round cutter (or your thumb) to create a 1-inch hole in the center—forming a donut.
4. In a shallow dish, whisk together flour, cornstarch, baking powder, remaining 1 tsp smoked paprika, and ½ tsp salt.
5. Heat 2 inches of oil in a heavy pot to 350°F (use a thermometer for accuracy—don’t guess!).
6. Dredge each chicken donut in the flour mixture, pressing gently to adhere. Shake off excess.
7. Fry donuts in batches of 2 (don't overcrowd; oil temperature will drop). Cook for 4–5 minutes per side until deep golden brown and internal temperature reaches 165°F. Tip: use a spider skimmer to flip gently.
8. Transfer to a wire rack set over a baking sheet. Let rest 2 minutes before serving.
9. Tip: If you don't have a thermometer, test oil by dropping a bit of coating; it should sizzle immediately. Also, pat the chicken donuts dry before dredging for extra crispy crust.

Really, the texture is what gets me—crunchy outside, juicy inside, with that smoky paprika warmth lingering. Serve them with a drizzle of honey or a side of spicy ranch for dipping. They’re dangerously addictive, so maybe make a double batch.

Spicy Buffalo Chicken Donuts

Fellow food lovers, have you ever craved something that combines the crunch of fried chicken with the tangy heat of buffalo sauce? These Spicy Buffalo Chicken Donuts are my latest obsession—a savory twist on a classic that’s perfect for game day or any casual gathering.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• Ground chicken – 1 lb
• Buttermilk – ½ cup
• Hot sauce – 1 tbsp
• Egg – 1
• All-purpose flour – 1 cup
• Cornstarch – ¼ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Vegetable oil – for frying
• Buffalo sauce – ½ cup
• Butter – 2 tbsp, melted
• Sour cream – ½ cup
• Blue cheese crumbles – ¼ cup
• Lemon juice – 1 tbsp

Instructions

1. In a large bowl, combine ground chicken, buttermilk, hot sauce, egg, flour, cornstarch, baking powder, salt, and black pepper. Mix until just combined; do not overmix (tip #1: overworking the dough makes the donuts tough).
2. Lightly grease a donut mold or shape the mixture into 8 ring-shaped donuts by hand, about ½-inch thick. Place on a parchment-lined tray.
3. Pour 2 inches of vegetable oil into a deep pot and heat to 350°F (tip #2: use a thermometer to maintain temperature for even frying).
4. Fry donuts in batches, 2-3 at a time, for 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towels.
5. In a small bowl, whisk together buffalo sauce and melted butter.
6. While still warm, gently toss the fried donuts in the buffalo sauce mixture until fully coated (tip #3: toss while warm for the sauce to adhere better).
7. For the blue cheese dip, stir together sour cream, blue cheese crumbles, and lemon juice until combined.
8. Serve the buffalo donuts immediately with the blue cheese dip on the side.

Pile these donuts on a platter with extra blue cheese dip and celery sticks for crunch. The combo of spicy, tangy, and creamy will have everyone reaching for seconds—trust me, they disappear fast!

Korean Gochujang Glazed Donuts

You know those days when you're craving something sweet, savory, and spicy all at once? That's exactly how these Korean Gochujang Glazed Donuts came to be—a fun, baked twist on classic chicken patties shaped like donuts, then glazed with a sticky-sweet gochujang sauce. Perfect for game day or a quirky weeknight dinner!

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• Ground chicken – 1 lb
• Panko breadcrumbs – ½ cup
• Egg – 1 large
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Gochujang paste – 3 tbsp
• Honey – 2 tbsp
• Soy sauce – 1 tbsp
• Rice vinegar – 1 tsp
• Sesame oil – 1 tsp
• Toasted sesame seeds – 1 tbsp

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine ground chicken, panko, egg, garlic, salt, and pepper. Mix until just combined—overmixing makes the donuts tough.
3. Divide mixture into 6 equal portions. On a parchment-lined baking sheet, shape each portion into a donut shape by forming a patty and pressing a hole in the center with your thumb. Tip: wet your hands slightly to prevent sticking.
4. Bake for 15-18 minutes, until the internal temperature reaches 165°F and the tops are lightly golden. Let cool for 2 minutes.
5. Meanwhile, in a small saucepan over low heat, whisk together gochujang, honey, soy sauce, rice vinegar, and sesame oil. Cook for 1-2 minutes until smooth and slightly thickened. Remove from heat.
6. Brush each warm donut generously with the gochujang glaze. Sprinkle toasted sesame seeds on top. Serve immediately.

A hit of heat from the gochujang is balanced by the honey's sweetness, while the panko gives each bite a light crunch. Serve these alongside a quick pickle of cucumber and radish for a refreshing contrast—or just eat them straight off the sheet pan (no judgment here!).

Teriyaki Chicken Donuts

Mondays are for quick dinners, and these teriyaki chicken donuts save the day every time. I love how the pan-seared patties get a glossy, sticky glaze that tastes straight out of your favorite takeout spot.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Chicken Donuts

• Ground chicken – 1 lb
• Panko breadcrumbs – ½ cup
• Egg – 1 large
• Soy sauce – 1 tbsp
• Grated ginger – 1 tsp
• Minced garlic – 2 cloves
• Sesame oil – 1 tsp

For the Glaze

• Soy sauce – ¼ cup
• Mirin – 2 tbsp
• Sugar – 2 tbsp
• Rice vinegar – 1 tbsp
• Cornstarch – 1 tsp
• Water – 1 tbsp
• Sesame seeds – 1 tbsp (for garnish)

Instructions

1. In a large bowl, combine ground chicken, panko, egg, 1 tbsp soy sauce, ginger, garlic, and sesame oil. Mix gently until just combined—overmixing makes the donuts tough. Tip: Use wet hands to shape the mixture easily without sticking.
2. Divide the mixture into 4 equal portions. Shape each into a donut shape using your fingers or a small donut mold (poke a hole in the center). Flatten slightly to ensure even cooking.
3. Heat a non-stick skillet over medium-high heat and add a drizzle of oil. Place the donuts in the pan, leaving space between them. Cook for 4-5 minutes per side until golden brown and cooked through (internal temperature of 165°F). Tip: Don't flip too early—wait until the edges look set.
4. While the donuts cook, make the glaze: In a small saucepan, combine ¼ cup soy sauce, mirin, sugar, and rice vinegar. Bring to a simmer over medium heat. In a small bowl, whisk cornstarch with water to form a slurry, then stir into the saucepan. Cook for 1 minute until thickened. Tip: Keep an eye on it—glaze can burn quickly if left unattended.
5. Once the donuts are cooked, brush each generously with the teriyaki glaze on all sides. Sprinkle with sesame seeds while still warm. Serve immediately with steamed rice and broccoli if desired.

Unexpectedly, these donuts are just as good cold the next day—if they last that long. The savory-sweet glaze caramelizes beautifully, and the sesame seeds add a nutty crunch. Serve with steamed rice and a side of steamed broccoli for a complete meal.

Thai Basil Chicken Donuts

Usually, I keep my weeknight dinners simple, but these Thai Basil Chicken Donuts flipped my routine—crispy, juicy, and bursting with savory-spicy flavors. They're like your favorite takeout stir-fry, but shaped into fun little rings that fry up perfect every time.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• Ground chicken – 1 lb
• Thai basil leaves – ½ cup, chopped
• Red chili (bird’s eye) – 2, minced
• Fish sauce – 2 tbsp
• Garlic – 3 cloves, minced
• Shallot – 1, minced
• Egg – 1 large
• Panko breadcrumbs – ½ cup
• Vegetable oil – for frying (about 2 cups)

Instructions

1. In a large bowl, combine ground chicken, chopped Thai basil, minced red chili, fish sauce, minced garlic, minced shallot, egg, and panko breadcrumbs. Mix gently until just combined—overmixing makes the donuts tough. (Tip: use a fork to keep the mixture airy.)
2. Divide the mixture into 8 equal portions. With wet hands (to prevent sticking), shape each portion into a ball, then poke a hole through the center with your thumb to form a donut shape. Place on a parchment-lined tray.
3. Heat vegetable oil in a deep skillet or pot to 350°F. Use a thermometer for accuracy—if it's too low, donuts absorb oil; too high, they burn outside before cooking inside. (Tip: test with a breadcrumb: it should sizzle immediately.)
4. Carefully lower 3-4 donuts into the hot oil. Fry for 3–4 minutes per side, until deep golden brown and cooked through (internal temperature 165°F). (Tip: don’t crowd the pan; work in batches.)
5. Transfer fried donuts to a wire rack set over a baking sheet. Let drain for 1 minute—this keeps them crispy, not soggy. (Tip: skip paper towels; they trap steam.)

Peek inside one—juicy, fragrant, with pops of chili heat. Serve these donuts over jasmine rice with a side of cucumber salad, or dunk them in sweet chili sauce for an addictive kick. They're bold, fun, and perfect for any night you crave Thai takeout energy.

BBQ Pulled Chicken Donuts

Let me guess – you've never had a donut piled high with BBQ pulled chicken, have you? Well, that changes today. This recipe is the ultimate mashup of sweet, savory, and crunchy, perfect for game day or a fun dinner twist.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 4 minutes

Ingredients

For the Pulled Chicken

• Boneless skinless chicken thighs – 2 lbs
• BBQ sauce – 1 cup
• Brown sugar – 2 tbsp
• Apple cider vinegar – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – 1 tsp

For the Coleslaw

• Shredded coleslaw mix – 3 cups
• Mayonnaise – ¼ cup
• Apple cider vinegar – 1 tbsp
• Sugar – 1 tbsp

For Assembly

• Donut buns – 8

Instructions

1. In a slow cooker, combine chicken thighs, BBQ sauce, brown sugar, vinegar, salt, pepper, and garlic powder. Cook on low for 4-6 hours until chicken is tender and shreds easily. Tip: Chicken thighs stay moister than breasts for slow cooking.
2. Meanwhile, make the coleslaw: In a medium bowl, whisk together mayonnaise, vinegar, and sugar. Add coleslaw mix and toss to coat. Refrigerate until ready to serve. Tip: Make coleslaw at least 30 minutes ahead to let flavors meld.
3. When chicken is done, remove from slow cooker and shred using two forks. Return shredded chicken to the sauce and stir to coat. Let it sit on warm for 15 minutes to thicken. Tip: Shred while the chicken is still warm – it's easier and absorbs more sauce.
4. Preheat oven to 350°F. Split donut buns in half horizontally and place on a baking sheet. Bake for 5 minutes until lightly toasted.
5. To assemble, place a generous pile of pulled chicken on the bottom half of each donut bun. Top with a spoonful of coleslaw, then close with the top half.
6. Serve immediately while the chicken is warm and the bun is soft.

Between the tangy coleslaw and smoky chicken, the soft donut bun soaks up all that goodness. It's messy, it's glorious, and it's exactly what your taste buds have been craving.

Mexican Chicken Tinga Donuts

Don't let the name fool you—these aren't your typical breakfast donuts. They're savory, spicy shredded chicken patties shaped like donuts, simmered in a smoky chipotle tomato sauce, and finished with a cool avocado crema. Perfect for a fun weeknight dinner or game-day snack.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• Chicken breast, cooked and shredded – 2 cups
• Chipotle peppers in adobo, minced – 2 tbsp
• Tomato sauce – 1 cup
• Onion, finely chopped – ½ cup
• Garlic, minced – 2 cloves
• Egg – 1
• Breadcrumbs – ½ cup
• Avocado – 1
• Sour cream – ¼ cup
• Lime juice – 1 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp
• Oil – 2 tbsp

Instructions

1. In a bowl, combine shredded chicken, 1 tbsp minced chipotle, ¼ cup tomato sauce, chopped onion, minced garlic, egg, breadcrumbs, ½ tsp salt, and ¼ tsp pepper. Mix until just combined; do not overmix (tip: overmixing makes them dense).
2. Divide mixture into 8 equal portions. Shape each into a patty, then use your finger to poke a hole through the center to form a donut shape. (Tip: wet your hands slightly to prevent sticking.)
3. Heat 2 tbsp oil in a large skillet over medium heat. Fry the chicken donuts for 3-4 minutes per side until golden brown and heated through. Transfer to a plate.
4. In the same skillet, add remaining 1 tbsp chipotle and ¾ cup tomato sauce. Stir and bring to a simmer. (Tip: taste and adjust salt if needed.)
5. Return the donuts to the skillet, spoon sauce over them, and simmer for 5 minutes, flipping once.
6. While donuts simmer, make avocado crema: blend avocado, sour cream, lime juice, and a pinch of salt until smooth. (Tip: add water 1 tbsp at a time if too thick.)
7. Serve donuts topped with avocado crema and extra sauce.

Biting into these, you get the juicy shredded chicken, the smoky heat from the chipotle, and the cool creamy avocado—each bite is a flavor party. They're perfect for game day or a fun dinner twist. Try serving them on slider buns for a handheld meal.

Greek Lemon Herb Chicken Donuts

Really, who says donuts have to be sweet? I’m shaking up summer grilling with these Greek Lemon Herb Chicken Donuts—juicy, tangy, and kissed with oregano. They’re a fun, handheld twist on classic souvlaki that my family gobbles up before I can snap a photo.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• Ground chicken – 1 lb
• Lemon juice – 3 tbsp
• Dried oregano – 1 tbsp
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Breadcrumbs – ¼ cup
• Egg – 1 large

Instructions

1. In a large bowl, whisk together lemon juice, olive oil, minced garlic, oregano, salt, and pepper to make the marinade.
2. Add ground chicken, breadcrumbs, and egg to the bowl. Mix with your hands until just combined—overmixing makes tough donuts.
3. Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours) to let the flavors meld. This is a great time to prep your grill.
4. Divide the mixture into 8 equal portions. Shape each into a ball, then poke a hole through the center with your finger and gently stretch into a donut shape about ½ inch thick.
5. Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
6. Grill the donuts for 5-6 minutes per side, until nicely charred and the internal temperature reaches 165°F. Tip: flip carefully with a thin spatula to keep the shape.
7. Remove from grill and let rest for 2 minutes. The donuts will firm up slightly—perfect for sliding onto skewers or piling on a platter.

Undeniably the highlight of my backyard dinners, these donuts stay incredibly moist thanks to the lemon-oregano marinade and a quick grill. Serve them with creamy tzatziki, tucked into warm pita, or simply on a bed of greens for a fun, protein-packed meal that’s anything but boring.

Tandoori Chicken Donuts

D is for donuts, but not your typical glazed kind. Who says donuts can't be savory? After a trip to my local Indian spot, I couldn't stop thinking about how to get that tandoori flavor into a fun, handheld form. So here we are—Tandoori Chicken Donuts.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

For the Donuts

• Ground chicken – 1 lb
• Plain yogurt – ½ cup
• Tandoori paste – 3 tbsp
• Minced garlic – 2 cloves
• Grated ginger – 1 tsp
• Salt – ½ tsp
• Breadcrumbs – ½ cup
• Egg – 1
• Cooking spray

For the Mint Chutney

• Mint leaves – 1 cup packed
• Cilantro – ½ cup packed
• Green chili – 1 (optional)
• Lemon juice – 2 tbsp
• Yogurt – 2 tbsp
• Salt – pinch

Instructions

1. In a bowl, combine ground chicken, yogurt, tandoori paste, garlic, ginger, salt, breadcrumbs, and egg. Mix well with your hands for best incorporation.
2. Cover and refrigerate for at least 1 hour to deepen the flavors. This also makes the mixture easier to shape.
3. Preheat oven to 375°F. Lightly grease a donut pan with cooking spray.
4. Divide the chicken mixture into 6 equal portions. Press each portion into a donut cavity, ensuring the center hole is clear. Wet your fingers to prevent sticking.
5. Bake for 18-20 minutes, until the internal temperature reaches 165°F and the donuts are golden brown.
6. Meanwhile, make the chutney: In a blender, combine mint, cilantro, green chili (if using), lemon juice, yogurt, and salt. Blend until smooth, adding a tablespoon of water if needed to thin.
7. Let donuts cool for 5 minutes, then serve with mint chutney.

V is for versatile—these donuts are perfect as an appetizer, a game-day snack, or even a fun dinner. The yogurt-tandoori marinade keeps the chicken juicy while the mint chutney adds a fresh, tangy kick. Trust me, once you pop one, you won't stop.

Keto Chicken Donuts

There's something about turning dinner into a donut shape that makes it instantly more fun, especially when you're keto. I remember the first time I made these chicken donuts—my family devoured them before I could even snap a photo. They're perfect for meal prep or a quick low-carb snack.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Donuts

• Ground chicken – 1 lb
• Almond flour – ½ cup
• Shredded cheddar cheese – 1 cup
• Eggs – 2 large
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Garlic powder – ½ tsp
• Cooking spray – as needed

Instructions

1. Preheat your oven to 375°F (190°C). Generously spray a donut pan with cooking spray to ensure easy release.
2. In a large bowl, combine ground chicken, almond flour, shredded cheddar, eggs, salt, pepper, and garlic powder. Mix with a fork or your hands until just combined—overmixing can make the donuts tough.
3. Scoop about ¼ cup of the mixture into your hands and shape into a log, then press into the donut pan cavities, making sure the mixture fills the mold evenly and creates a hole in the center. For easier handling, wet your hands slightly to prevent sticking.
4. Bake for 18-20 minutes, until the donuts are golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Let them cool in the pan for 5 minutes, then transfer to a wire rack.
5. Tip: If you don't have a donut pan, shape the mixture into patties or balls and bake on a parchment-lined sheet pan at 375°F for 15-18 minutes, flipping halfway through.

Versatile and satisfying, these keto chicken donuts are crispy on the outside, tender inside, and packed with cheesy flavor. Serve them with a side of sugar-free ketchup or ranch for dipping, or just enjoy them straight off the pan as a protein-packed snack.

Air Fryer Chicken Donuts

Who knew chicken donuts could be this easy? I’m obsessed with this air fryer version that’s crispy on the outside, juicy inside, and coated in garlic parmesan. Perfect for game day or a fun weeknight dinner.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

Chicken Donuts

• Ground chicken – 1 lb
• Panko breadcrumbs – ½ cup
• Grated Parmesan – ¼ cup
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Egg – 1 large
• All-purpose flour – ¼ cup
• Cooking spray – as needed

Instructions

1. In a bowl, combine ground chicken, panko, Parmesan, garlic powder, salt, pepper, and egg. Mix until just combined—overmixing makes them tough.
2. Shape the mixture into 8 donut-shaped patties on a parchment-lined tray. Use your finger or a small bottle cap to create the hole.
3. Lightly coat each donut in flour, shaking off any excess. This helps them crisp up.
4. Preheat your air fryer to 375°F for 3 minutes.
5. Place the donuts in the basket in a single layer—don’t overcrowd. Spray generously with cooking spray.
6. Air fry for 8 minutes, then flip. Spray the other side and cook 2–4 more minutes until golden brown and internal temp hits 165°F.
7. Let them rest for 2 minutes before serving. Optional: sprinkle with extra Parmesan and parsley.

Vibrant and crunchy, these chicken donuts are perfect with a side of marinara or ranch. I love how the garlic parmesan flavor pops—they’re a fun twist on chicken nuggets that everyone will ask for again!

Jerk Chicken Donuts

Nothing says summer like the sweet heat of jerk chicken, but when you shape it into donuts? Game changer. These grilled jerk chicken donuts are juicy, smoky, and topped with a bright mango salsa that cuts through the spice perfectly.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• Ground chicken – 1 lb
• Jerk seasoning – 2 tbsp
• Breadcrumbs – ¼ cup
• Egg – 1
• Salt – ½ tsp
• Pepper – ¼ tsp
• Mango – 1, diced
• Red onion – ¼ cup, diced
• Cilantro – 2 tbsp, chopped
• Jalapeño – 1, seeded and minced
• Lime juice – 1 tbsp
• Olive oil – 1 tbsp

Instructions

1. In a bowl, combine ground chicken, jerk seasoning, breadcrumbs, egg, salt, and pepper. Mix gently until just combined—overmixing makes tough donuts.
2. Divide mixture into 4 equal portions. Shape each into a patty, then use your thumb or a small round cutter to create a hole in the center, forming a donut shape. Tip: wet your hands to prevent sticking.
3. Brush donuts lightly with olive oil. Preheat grill to medium heat (about 375°F).
4. Grill donuts for 4–5 minutes per side, until internal temperature reaches 165°F. Tip: keep the lid closed to retain smoke flavor and ensure even cooking.
5. While donuts cook, make the salsa: combine diced mango, red onion, cilantro, jalapeño, and lime juice in a small bowl. Stir and set aside.
6. Once donuts are cooked, let rest for 2 minutes. Top each with a generous spoonful of mango salsa.

With that burst of bright mango salsa cutting through the smoky jerk heat, these donuts are perfect for your next cookout. Try serving them on slider buns for a fun twist, or pile them high on a platter—either way, they'll vanish fast.

Cajun Chicken Donuts

Nothing beats the crispy, spicy crunch of these Cajun Chicken Donuts—a fun twist on classic fried chicken that's perfect for game day or a casual dinner.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Chicken Donuts

• Chicken breast – 1 lb
• Buttermilk – 1 cup
• Cajun seasoning – 2 tbsp
• All-purpose flour – 1 ½ cups
• Cornstarch – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – 1 tsp
• Paprika – 1 tsp
• Vegetable oil – for frying

For the Remoulade Sauce

• Mayonnaise – ½ cup
• Dijon mustard – 1 tbsp
• Lemon juice – 1 tbsp
• Cajun seasoning – 1 tsp
• Hot sauce – 1 tsp
• Garlic powder – ½ tsp
• Paprika – ½ tsp

Instructions

1. Cut chicken breast into 1-inch cubes. Place in a bowl, add buttermilk and 1 tbsp Cajun seasoning. Stir, cover, and refrigerate for at least 30 minutes (overnight for best results).
2. In a shallow dish, whisk together flour, cornstarch, salt, black pepper, garlic powder, paprika, and remaining 1 tbsp Cajun seasoning. Set aside.
3. Heat 2 inches of vegetable oil in a deep skillet to 350°F. Line a plate with paper towels.
4. Working in batches, remove chicken from buttermilk, letting excess drip off. Dredge each piece in flour mixture, pressing to coat. Shake off excess and place on a wire rack.
5. Fry chicken in hot oil for 3-4 minutes per side, until golden brown and internal temperature reaches 165°F. Don't overcrowd the pan—cook in batches. Tip: Maintain oil temperature; if it drops, chicken will be greasy.
6. Transfer fried chicken to prepared plate. While still warm, shape into donut rings? (Note: Actually, we'll form donuts before frying.) Oops—rephrase: Actually, after coating, use your fingers to press each piece into a ring shape on a cutting board, then carefully lower into oil. Fry until golden, about 2-3 minutes per side. Tip: For even cooking, keep the donut thickness uniform.
7. For the remoulade, mix all sauce ingredients in a small bowl until smooth. Taste and adjust seasoning. Tip: Let sauce sit for 10 minutes to meld flavors.
8. Serve chicken donuts immediately with remoulade sauce on the side. Garnish with fresh parsley if desired.

Really, these are a crowd-pleaser—crispy on the outside, juicy inside, with a creamy remoulade that ties it all together. Serve them with extra sauce for dipping, or even as sliders on mini buns.

Pesto Chicken Donuts

Ever since I discovered that you can turn almost any savory filling into a baked donut, I've been obsessed. These Pesto Chicken Donuts are my latest weeknight win—they're like a chicken patty but way more fun, and they come together in under 30 minutes.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• Ground chicken – 1 lb
• Basil pesto – ⅓ cup
• Sun-dried tomatoes (chopped) – ¼ cup
• Shredded mozzarella – ½ cup
• Breadcrumbs – ½ cup
• Egg – 1 large
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper. Lightly grease a donut pan if using one (I find it helps to spray with nonstick spray).
2. In a large bowl, combine 1 lb ground chicken, ⅓ cup basil pesto, ¼ cup chopped sun-dried tomatoes, ½ cup shredded mozzarella, ½ cup breadcrumbs, 1 large egg, ½ tsp salt, and ¼ tsp pepper. Mix gently with a fork until just combined—overmixing can make the donuts tough.
3. Using wet hands (this prevents sticking!), shape the mixture into 8 equal balls, then press each into a donut shape either directly on the baking sheet or into the donut pan. Try to make the center hole wide enough so it doesn't close up during baking.
4. Bake for 18-22 minutes, until the donuts are golden brown and an instant-read thermometer inserted into the thickest part reads 165°F. I always check the internal temp to be safe—no one wants dry chicken!
5. Let them rest on the pan for 5 minutes before transferring to a wire rack. This helps them hold their shape.

Golden brown and speckled with red and green, these donuts are perfect for dipping in marinara or ranch. I love serving them on a bun as a sandwich, or just as is with a side salad—they're juicy, cheesy, and packed with herby flavor.

Conclusion

Get ready to spice up your kitchen with these 16 global chicken donut recipes! From savory to sweet, each one offers a delicious twist. Try a few, then leave a comment sharing your favorites—and don’t forget to pin this article on Pinterest for later inspiration!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.