fried chicken – My Whisk and I

9 chicken drumsticks
700g potato, about 5 potatoes
45ml chives, chopped
10ml salt
15ml chicken spice
80g mozzarella cheese, grated
3 eggs
250ml breadcrumbs
sunflower oil for frying

Place the chicken in a large saucepan, cover with stock and cook until the meat falls off the bones. Separate the meat and bones but keep the bones. Set aside.
Cook the potato in salted water until soft and mash until smooth.
Add the chicken meat and potato to a mixing bowl and then add the chives, salt, chicken spice and mozzarella and mix until well blended.
Divide the mixture into 9 equal portions.
Scoop most of one portion (it is quite a big handful!) into your hand, place the end of the chicken bone into the centre with about two thirds of it sticking out, scoop up the rest of the portion of meat and potato and squeeze it together and around the bone with both hands until it sticks.
Place this shaped lollipop on a baking tray and proceed to shape the rest.
Now whisk the eggs together in a shallow bowl and place the breadcrumbs in another.
Dip each of the lollipops in the eggs and then cover with breadcrumbs. Set aside.
Warm the oil in a saucepan and fry the chicken lollipops until golden and crispy on the outside.

45ml vegetable oil
1 onion, finely chopped
5 cloves of garlic, minced
1 x 400g tin of diced tomatoes
250ml panko breadcrumbs
2,5ml salt
250ml + 250ml finely grated parmesan cheese
190ml flour
2 eggs
6 chicken breasts
250ml vegetable oil
250ml grated mozzarella cheese

Turn your oven on to grill and line a baking sheet with baking paper.
Place a small saucepan over medium heat and pour in the 45ml oil.
Add the onion and cook until translucent.
Add the garlic and stir-fry for one minute.
Add the diced tomato, reduce the heat to medium-low and cook until thickened, about 30 minutes. Stir every now and then.
Season with salt and pepper and set aside to cool slightly.
Add the breadcrumbs, salt and 250ml parmesan to a shallow bowl.
Add the flower to another bowl.
Add the eggs and 15ml water to a third bowl and whisk together.
Place one chicken breast between two layers of plastic wrap and gently thin it out by pounding it with a meat mallet or rolling pin. The chicken should be no thicker than 1cm.
Season with salt and dip it into the flour. Shake off the excess and dip it into the egg and then into the breadcrumb mixture.
Keep the breaded chicken on a baking sheet until all of the chicken is done.
How place a pan on medium-high heat, add the 250ml oil and wait for it to heat up.
Fry the chicken in batches for about 1 minute before flipping it over for another minute or until it is golden brown.
Arrange the fried chicken on the prepared baking sheet and spoon the cooled tomato sauce over.
Mix the mozzarella and remaining 250ml parmesan and sprinkle over the chicken.
Grill the chicken for about 2 minutes – it is important to watch the chicken as it can easily burn but you want the cheese melted and browned.
Serve the parmesan chicken with any of the remaining tomato sauce.

Tag: fried chicken

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