Salgadinhos de Frango

A golden, crispy shell hiding a tender heart of shredded chicken, bound by a smooth dough. The aroma of poached chicken and fresh parsley escapes with the first bite.

• Prep time: 45 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 760
• Protein: 29 g
• Carbs: 77 g
• Fat: 36 g

Ingredients

• 333.3 g White chicken ( whole )
• 266.7 g Wheat flour ( sifted )
• 33.3 g Minimum butter sweet
• 0.7 piece Onion ( halved )
• 1.3 piece Garlic ( minced )
• 0.7 tbsp Flat-leaf parsley ( chopped )
• 1.3 piece Egg ( beaten )
• 133.3 g Breadcrumbs
• 666.7 ml Sunflower oil ( for frying )
• 0.7 L Mineral water
• 0.7 pinch Gray sea salt
• 0.7 pinch Black pepper ground
• 0.7 piece Chicken broth ( in tablet form )
• 0.7 tsp Sweet paprika

Instructions

1. Cooking the chicken

   Poach the chicken breast in salted mineral water with the halved onion and the chicken bouillon tablet. The meat should be cooked through but remain tender. Keep the cooking broth.

2. Preparing the filling

   Shred the chicken into fine filaments using a fork. In a pan, sauté the minced garlic in butter, add the chicken, sweet paprika, and flat-leaf parsley. The filling should be dry but flavorful.

3. Making the dough

   Bring 500ml of the broth to a boil. Pour in the wheat flour all at once. Mix vigorously over the heat until the dough forms a smooth ball that pulls away from the sides of the pan.

4. Shaping

   Take a small ball of warm dough and flatten it into a disc. Place a spoonful of filling in the center and close it by pinching the top to form a teardrop shape. The surface should be very smooth.

5. Breading and frying

   Dip each piece in beaten egg and then in breadcrumbs. Deep fry in sunflower oil at 180°C. Remove when the crust is uniformly golden and sounds hollow when tapped.

Chef's tips

• Work the dough while it is still warm; it's much more pliable.
• Do not overcrowd the fryer so the oil stays hot and doesn't soak into the dough.

Storage

Keep for 2 days in the fridge. To regain crispness, reheat for 5 minutes in a hot oven.