Time for a cheeky deep fried dish, cos everyone loves deep fried dishes, who doesn’t?
These are soooper simple to make and soooper tasty as well. You can make it as a snack to watch the footy World Cup! Better than boring old popcorn and crisps.
(Preparation/Cooking time: 30 minutes, Difficulty Level: 3 – S’Alright)
Yields about 7-8 balls, depending on how big you make them.
- 2 Large Chicken Thighs
- 2 Cloves of Garlic
- Plain Flour
- 1 Egg (Whisked)
- Crème Fraiche/Plain Thick Yoghurt
- Frying Oil
- Turmeric (Optional)
- Cumin (Optional)
- Small mixing bowl
- Small shallow pan
1) Start by deboning the chicken thighs and then take the skin off.
- Check out my ‘How To:’ guide on deboning chicken thighs if you don’t know how to do it already, Stay tuned.
2) On a chopping board and a sharp knife dice them up into little pieces which you can combine together and mould into little balls, i.e. Just dice them up into small 1cmx1cmx1cm cubes, just be rough with them.
3) Finely chop the onions and garlic and roughly chop the coriander.
4) Place the chicken, coriander, onions and garlic into the mixing bowl.
5) Add 2-3 tbsp of your crème fraiche/yoghurt.
6) Season generously with salt and pepper.
7) Add the turmeric and cumin.
- If you do not have these ingredients, you can substitute it for plenty of other things such as: (i) mixed herbs, (ii) cayenne pepper and paprika, (iii) Or just plain salt and pepper.
8) Add 2 heaped tbsp of breadcrumbs.
9) Mix it all thoroughly until everything is well combined.
10) Cover with cling film and place in fridge to chill for about 15 minutes for the mix to combine with each other, marinade and set to make it easier to form into balls.
11) In the mean time, set up you batter/breading station.
12) Take 3 plates and place 2 tbsp of flour into one, the whisked egg in another and some breadcrumbs in the last one.
13) Pour some oil into your pan about 1-1.5 inches high and turn onto medium heat.
14) Once the chicken has chilled, remove from the fridge and take some of the mix in your hand and shape them into little meatballs.
- I find the chicken easier to handle and shape if you wet your hands a little bit.
15) Coat the ball in a thin layer of flour, transfer it over to the egg and coat all over, then finally place in breadcrumbs and cover it generously.
- If you want a thicker breadcrumb layer, place the ball back into the egg and then toss it in another layer of breadcrumbs.
16) The oil should be hot enough by now, but to test it just throw in some breadcrumbs in and if it fizzles its ready, just make sure it is on medium heat or the outside of the ball will be burnt and the insides will still be raw.
- The oil should have a slight shimmer across the surface when it is hot enough.
17) Carefully place the chicken balls into the oil to fry until both sides are golden and crispy.
- Try not to turn them too much and let it cook on one side for a minute or two and then flipping it over and cook for a further 2-3 minutes.
18) Once cooked, take them out and place on some kitchen towels to drain the excess oil and cool.
19) Once cooled, serve them up with some yoghurt dip or other dips of your choice and enjoy.