Chicken Breakfast Sausages

Method

1. 1

   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.

2. 2

   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.

3. 3

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

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