Deep-Fried Chicken Roulade
Recipe type: Poultry / Chicken
These deep-fried chicken roulades are absolutely brilliant! You will need 2 deboned chicken quarters, and you can find out how to debone the quarters yourself by visiting this link - http://www.youtube.com/watch?v=P2L9ZFel4uo
- ¼ Red pepper, cut into thick strips
- ¼ Green pepper, cut into thick strips
- ¼ Yellow pepper, cut into thick strips
- 60g Mature cheddar cheese
- Greens of 4 large spring onions
- 2 Deboned chicken quarters (to see how to debone a chicken quarter, click here)
- 1 Cup all purpose flour
- Oil for frying
- 15ml Butter for frying
- Heat a small pan over medium high heat and fry the peppers for 8-10 minutes until the peppers are tender and charred.
- Place the spring onion greens in a large pan and cover them with boiling water.
- Carefully squeeze out any water trapped in the onion greens, then tear the leaves in half length-ways.
- Lie one of the deboned chicken quarters on the work surface, skin-side down.
- Spread half of the cheese over the center of the chicken, followed by a few strips of the peppers.
- Roll the chicken quarter up by bringing the top down, and the bottom up over the top. Secure this in place with a skewer or toothpick.
- Slide a length of the spring onion green under the center of the chicken roll and tie securely.
- Repeat this with another 4 or 5 strips of onion, until the roll is totally secure. Remove the skewer.
- Repeat with the second chicken quarter,
- Drench the chicken quarters in the flour. Transfer them to the egg and roll them to get a good coating of egg.
- Put the rolls back into the flour, making sure they get a good coating all over, including the ends.
- Half-fill your pan with oil and heat to 170c or 325f. Using a large spatula, egg lifter of grill scraper, gently slide the roulades into the oil, one by one.
- Fry the roulades for 20 minutes, turning every 2 minutes.
- Remove the roulades from the pan, drain on kitchen paper, then slice into medallions and serve.