new orleans essentials: cheesy chicken beignets

How To Make new orleans essentials: cheesy chicken beignets

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  1

  PREP/PREPARE
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  2

  THE FILLING
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  3

  Gather your Ingredients (mise en place).
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  4

  Cook the chopped bacon in a sauté pan, over medium heat, and cook until the fat has rendered and the bacon is crisp.
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  5

  Remove from the pan, drain on paper towels, and reserve.
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  6

  Salt and pepper both sides of the chicken breast.
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  7

  Add the chicken breast to the sauté pan, and reduce the heat to medium low
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  8

  Slowly cook the chicken breast in the bacon grease until cooked through, about 8 – 10 minutes.
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  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).
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  10

  Remove from the pan, allow to slightly cool, then shred, and chop.
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  11

  Add the chicken, bacon, and cream cheese, to a bowl, and gently mix together.
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  12

  Cover, place into the fridge, and allow to cool for about 30 minutes.
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  13

  Remove the filling from the fridge, and shape into small balls of one rounded tablespoon each.
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  14

  Place on a baking tray, lined with parchment paper, and return to the fridge for an additional hour.
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  15

  THE BATTER
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  16

  Gather your ingredients (mise en place).
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  17

  Add the flour, and spices to a large bowl, and then add the beer until the mixture begins to become smooth.
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  Then whisk in the egg yolk.
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  Chef’s Note: The mixture will be thick; like a tempura batter.
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  20

  THE ASSEMBLY
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  Add about 2 inches (5cm) of oil to a pot, and bring the temperature up to 375f (190c).
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  22

  Take three of the chicken balls and add them to the batter.
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  Make sure that they are completely coated, and then remove and carefully place into the oil.
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  24

  Chef's Note: Allow to cook until golden brown, about 3 – 5 minutes.
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  25

  Remove from the oil, and place on paper towels to drain.
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  26

  Chef’s Note: Continue to cook the remaining beignets.
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  27

  PLATE/PRESENT
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  28

  Serve while nice and warm with your favorite dipping sauces. Enjoy.
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  29

  Keep the faith, and keep cooking.
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