Fried Chicken Chips

Layla Al-RashidCocinero

Ingredientes

• 2 chicken breasts, cut into very small cubes
  2 breast
• 2 cups shredded cheddar cheese
  2 cup
• 8 square dough sheets
  8 sheets
• 24 tablespoons hot sauce
  24 tablespoon
• 4 eggs, beaten
  4 egg
• 4 tablespoons black pepper
  4 tablespoon
• Harina
  0
• Vegetable oil for frying
  0

Pasos

1. 1

   Heat the vegetable oil in a deep fryer. Add the chicken pieces and 6 tablespoons of hot sauce and cook until the chicken is well done.

   Herramientas necesarias:

   Freidora

   recipe.minutes
2. 2

   Transfer the fried chicken pieces to a bowl and add the cheese and 6 tablespoons of hot sauce. Mix the mixture well.

   Herramientas necesarias:

   Tazón para mezclar

   recipe.minutes
3. 3

   Sprinkle a little flour on a cutting board or flat surface and place a dough sheet on it, then place 1 or 2 tablespoons of the chicken mixture in the center. Fold two opposite sides of the sheet to form a triangle, then fold the base corners of the triangle inward and press the edges firmly to seal. Repeat the process with the remaining sheets.

   Herramientas necesarias:

   Tabla de cortar

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4. 4

   Place the beaten eggs in a bowl and add 6 tablespoons of hot sauce and 2 tablespoons of pepper.

   Herramientas necesarias:

   Tazón para mezclar

   recipe.minutes
5. 5

   Brush the stuffed sheets with the beaten eggs until fully covered, then heat the oil in a pot and fry the sheets for a few minutes until golden and crispy.

   Herramientas necesarias:

   Olla

   recipe.minutes
6. 6

   After removing them from the oil, drain the fried sheets on paper towels and serve hot with the remaining hot sauce.

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Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Harinapor 100g

Energía364 kcal

Proteínas10.33 g

Grasa total1 g

Carbohidratos76.31 g

Fibra dietética2.7 g

Azúcares totales0.3 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas