Crispy chicken fritters
Spain on a Fork · 7 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 60 g all-purpose flour
Put the flour in a large bowl and make a well in the middle.
- 1 whole egg
- 80 ml club soda
Crack in the egg and whisk, then add the club soda and whisk to a smooth batter.
- 40 g chopped onion
- 2 cloves garlic
- 5 g chopped chives
- 1 g sweet smoked Spanish paprika
Whisk in the chopped onion, grated garlic, chopped chives and smoked paprika.
- sea salt
- freshly cracked black pepper
- 2 whole boneless chicken breasts
Pat the chicken breasts completely dry on paper towels.
Cut the chicken into quarter-inch cubes, a little over half a centimetre, keeping the pieces small so they cook through.
- sea salt
- freshly cracked black pepper
Stir the chopped chicken into the batter, season with sea salt and black pepper and mix well; adjust the liquid if the batter is too thick or thin.
Folding the chicken into the batter
- 60 ml extra virgin olive oil
Heat the olive oil in a large fry pan over medium heat for a couple of minutes until hot.
Add spoonfuls of batter in a single layer, evenly spaced, cooking in batches; gently push down on each one.
Transfer each batch to a dish lined with paper towels; hold them in an oven at its lowest setting to keep warm.
- 2 cloves garlic
- ¼ g saffron threads
Pound the roughly chopped garlic with the saffron threads and a pinch of sea salt in a mortar until well mashed.
Saffron mayo alioli in the mortar
- sea salt
- 120 g mayonnaise
- 5 g Dijon mustard
- 5 ml fresh lemon juice
- 15 ml extra virgin olive oil
- sea salt
- freshly cracked black pepper
Add the mayonnaise, Dijon mustard, lemon juice and olive oil, season with salt and pepper and whisk to a creamy sauce.