Fingerfood has become bigger and bigger over the last few years and who doesn’t like a spicy, small treat at the beginning of a party of when sitting togehter while drinking? If you make a large batch of those nuggets of deliciousness you can freeze them after battering and just fry them from frozen!
- 2 chicken breasts
- dried oregano
- olive oil
- 120gr butter
- 140gr flour
- 450ml milk
- 3 spring onions
- 2 tsp nutmeg
- 1 tsp smoked paprika powder
- 100gr parmesan
- 2 eggs
- vegetable oil
- 1 egg yolks
- 150ml vegetable oil
- 1 tsp dijon mustard
- 1 Tbsp Sriracha
- 1 tsp (or more) Tabasco
- Preheat the oven at 180°C. Place the chicken breasts in an oven dish, coat them in olive oil, oregano and thyme and place them in the oven for 40 minutes until fully cooked through and dry.
- Take the chicken out of the oven and let it cool. You can either pull the chicken apart with 2 forks, your hands, or you can take an electrical hand whisk, push it through the chicken, turn it on and be amazed!
- Chop up the spring onions in small slices and melt the butter in a pan. Fry the onions at medium heat. I do think that browning the onins gives you a nice taste of bitterness while also providing a sweetness.
- When the onions have browned add the flour and cook out for approximately 5 minutes while constantly stirring. Slowly add the milk in small batches, until a semi-thick mass has formed. Continue to cook it out to thicken and add the chicken, nutmeg, paprika powder and parmesan. Season to taste with salt and pepper.
- Oil up a bowl or an oven dish, place the mass inside and chill overnight or at least for a few hours so the mass sets.
- For the mayo, mix the egg yolk together with the mustard, and then drizzle the oil slowly in while mixing to create a mayonnaise. Stir in the sriracha and the Tabasco.
- After letting it set, whisk the eggs, and set up a “pané” station with 2 bowls, one with flour and one with breadcrumbs or panko.
- Oil your hands and form balls or cylinders of the mass and pané. Let the balls set again or freeze for future use.
Heat the vegeatble oil up to 180°C. Rebatter the balls again, so there are no holes in the hull. Otherwise the filling spills out off the balls. Place the balls in the oil and deep-fry the balls until brown.
- Chop up the parsley for garnish and drizzle the mayo over the balls or set aside in a bowl to dip.
And Most Importantly: Get Yourself A Beer!!