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Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Cook the bacon in a large oven-safe skillet over medium heat, turning once, until crisp, about 7–8 minutes. Transfer to a paper towel-lined plate and let cool, then crumble into small pieces. Pour off all but 1 tsp of the bacon fat from the skillet and set the skillet aside.
In a large mixing bowl, combine the ground chicken, crumbled bacon, shredded cheddar, sliced scallions, egg, breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix with your hands until just combined — do not overwork the mixture.
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