Chicken Scrapple

chicken scrapple pinit

Chicken Scrapple is a recreation of the original pork scrapple which originally came from Germany by way of the Pennsylvania Dutch settlers.

Chicken Scrapple is a recreation of the original pork scrapple which originally came from Germany by way of the Pennsylvania Dutch settlers. It was called panhas, pawnhos, or pan haas, meaning “pan rabbit.

After butchering the hogs of their prized cuts of meat during hog slaughtering season some of the left over cuts were made into sausage and some into bacon everything else was made into scrapple.

Just like its counter-part Chicken Scrapple can be made with any part of the chicken including hearts, gizzards and liver.

If you like dark meat then you can make the adjustment in weight and replace some or all of the chicken white meat with chicken thighs. This will give your Chicken Scrapple a little more flavor. If you think that you would like an even more flavorful Chicken Scrapple add more of the seasonings that you like.

While this breakfast meat can be served as just a part of a complete breakfast it works great as a stand- alone. Chicken Scrapple served with warm maple syrup can be surprisingly delicious as a breakfast meal choice.

This can be a total meal replacement for more unhealthy breakfast choices. I would suggest serving fresh fruit of some type to complete the meal.

The biggest joke in the culinary world is when asked by anyone how does an unfamiliar food item taste we almost always say “it taste like chicken” and guest what I am not looking for that reaction with this Chicken Scrapple recipe.

Scrapple should be considered a sausage type loaf. So, scrapple made from chicken should be considered the same.

Additional Tips

When prepping this recipe I cut the wings off of the chicken and freeze them for later use. I don’t think it’s worth using the chicken wings because they don’t yield much meat.

Scrapple is cooked in a few different ways but, the technique where the scrapple is dredged in flour is definitely not necessary.

Frying Scrapple is the best cooking method to me.

Chicken Scrapple can be baked in the oven on the middle rack at 400° for 15 minutes on one side then and 15 minutes on the other side.

If you are going to bake your scrapple rub a very little oil on each side.

This is a short video on Chicken Scapple preparation the full version is near the bottom of the recipe card.

Difficulty: Intermediate Prep Time 10 min Cook Time 40 min Total Time 50 mins Servings: 20 Best Season: Suitable throughout the year



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  1. Boil, cool and pull meat from chicken skin and all.

    In a large pot heat broth and then add spices and mix until well blended.

    Let broth simmer for 5 minutes.

  2. Slowly stir in corn meal over low heat or turn burner off.

  3. Stir in chicken and let stand for about 5 minutes.

  4. Put into greased loaf pans and let cool for

    15-20 minutes before refrigerating.

  5. Refrigerate overnight.

  6. To Cook

    Slice into ¼” to ½” slices.

    You can dust in flour or not at all.

    Pan fry, griddle cook or bake until brown on both sides.

  7. Bake at 375° convection for – 20 minutes each side.

    Bake in (regular) conventional at 400° for 20 minutes each side.

     Airfry at 350° 15 minutes, flip halfway through cooking.

    Note: freezes well.

Nutrition Facts

Serving Size 3oz

Servings 20

Amount Per Serving
Calories 185
% Daily Value *
Total Fat 2.6g4%
Saturated Fat 0.5g3%
Cholesterol 44mg15%
Sodium 456mg19%
Total Carbohydrate 22.2g8%
Dietary Fiber 2.5g10%
Sugars 0.1g
Protein 18.89g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken scrapple, scrapple,

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