NEW ORLEANS ESSENTIALS: CHEESY CHICKEN BEIGNETS

New Orleans Essentials: Cheesy Chicken Beignets image

Last year, I had an appetizer similar to this served to me in New Orleans, and I've been playing about with the recipe ever since. It has a beignet-like dough, surrounding an incredible filling of bacon, chicken, and cream cheese. It's so yummy. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Number Of Ingredients 16

Ingredients

PLAN/PURCHASE
THE FILLING
3 - 4 slice(s) bacon, chopped
1 large chicken breast
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
4 ounce(s) cream cheese, softened
THE BATTER
1 cup(s) flour, all-purpose variety
1 teaspoon(s) black pepper, freshly ground
2 teaspoon(s) cajun spice, or to taste i prefer tony chacheres
1/2 teaspoon(s) onion powder, or to taste
6 ounce(s) beer or light ale
1 large egg, just the yolk
ADDITIONAL ITEMS
- peanut oil, for frying

Steps:

PREP/PREPARE
THE FILLING
Gather your Ingredients (mise en place).
Cook the chopped bacon in a sauté pan, over medium heat, and cook until the fat has rendered and the bacon is crisp.
Remove from the pan, drain on paper towels, and reserve.
Salt and pepper both sides of the chicken breast.
Add the chicken breast to the sauté pan, and reduce the heat to medium low
Slowly cook the chicken breast in the bacon grease until cooked through, about 8 - 10 minutes.
Chef's Tip: If the chicken breast is thick, you can cut it in half, lengthwise, to cut down on the cooking time (like I did).
Remove from the pan, allow to slightly cool, then shred, and chop.
Add the chicken, bacon, and cream cheese, to a bowl, and gently mix together.
Cover, place into the fridge, and allow to cool for about 30 minutes.
Remove the filling from the fridge, and shape into small balls of one rounded tablespoon each.
Place on a baking tray, lined with parchment paper, and return to the fridge for an additional hour.
THE BATTER
Gather your ingredients (mise en place).
Add the flour, and spices to a large bowl, and then add the beer until the mixture begins to become smooth.
Then whisk in the egg yolk.
Chef's Note: The mixture will be thick; like a tempura batter.
THE ASSEMBLY
Add about 2 inches (5cm) of oil to a pot, and bring the temperature up to 375f (190c).
Take three of the chicken balls and add them to the batter.
Make sure that they are completely coated, and then remove and carefully place into the oil.
Chef's Note: Allow to cook until golden brown, about 3 - 5 minutes.
Remove from the oil, and place on paper towels to drain.
Chef's Note: Continue to cook the remaining beignets.
PLATE/PRESENT
Serve while nice and warm with your favorite dipping sauces. Enjoy.
Keep the faith, and keep cooking.