Salgadinhos de Frango
Ingredients
- 333.3 gWhite chicken (whole)
- 266.7 gWheat flour (sifted)
- 33.3 gUnsalted butter
- 0.7 pcOnion (halved)
- 1.3 pcGarlic (minced)
- 0.7 tbspFlat-leaf parsley (chopped)
- 1.3 pcEgg (beaten)
- 133.3 gBreadcrumbs
- 666.7 mlSunflower oil (for frying)
- 0.7 LMineral water
- 0.7 pinchGray sea salt
- 0.7 pinchBlack pepper ground
- 0.7 pcChicken broth (in tablet form)
- 0.7 tspSweet paprika
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 2 days in the fridge. To regain crispness, reheat for 5 minutes in a hot oven.
