New Orleans Essentials: Cheesy Chicken Beignets

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

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.

VIDEO PLAYER
serves Several
prep time 1 Hr 30 Min
cook time 20 Min
method Deep Fry

Ingredients

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

How To Make

  • 1
    PREP/PREPARE
  • 2
    THE FILLING
  • 3
    Gather your Ingredients (mise en place).
  • 4
    Cook the chopped bacon in a sauté pan, over medium heat, and cook until the fat has rendered and the bacon is crisp.
  • 5
    Remove from the pan, drain on paper towels, and reserve.
  • 6
    Salt and pepper both sides of the chicken breast.
  • 7
    Add the chicken breast to the sauté pan, and reduce the heat to medium low
  • 8
    Slowly cook the chicken breast in the bacon grease until cooked through, about 8 – 10 minutes.
  • 9
    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).
  • 10
    Remove from the pan, allow to slightly cool, then shred, and chop.
  • 11
    Add the chicken, bacon, and cream cheese, to a bowl, and gently mix together.
  • 12
    Cover, place into the fridge, and allow to cool for about 30 minutes.
  • 13
    Remove the filling from the fridge, and shape into small balls of one rounded tablespoon each.
  • 14
    Place on a baking tray, lined with parchment paper, and return to the fridge for an additional hour.
  • 15
    THE BATTER
  • 16
    Gather your ingredients (mise en place).
  • 17
    Add the flour, and spices to a large bowl, and then add the beer until the mixture begins to become smooth.
  • 18
    Then whisk in the egg yolk.
  • 19
    Chef’s Note: The mixture will be thick; like a tempura batter.
  • 20
    THE ASSEMBLY
  • 21
    Add about 2 inches (5cm) of oil to a pot, and bring the temperature up to 375f (190c).
  • 22
    Take three of the chicken balls and add them to the batter.
  • 23
    Make sure that they are completely coated, and then remove and carefully place into the oil.
  • 24
    Chef's Note: Allow to cook until golden brown, about 3 – 5 minutes.
  • 25
    Remove from the oil, and place on paper towels to drain.
  • 26
    Chef’s Note: Continue to cook the remaining beignets.
  • 27
    PLATE/PRESENT
  • 28
    Serve while nice and warm with your favorite dipping sauces. Enjoy.
  • 29
    Keep the faith, and keep cooking.

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