Deep-Fried Chicken Roulade

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Deep-Fried Chicken Roulade
Author: 
Recipe type: Poultry / Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
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
Ingredients
  • 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
Instructions
  1. Heat a small pan over medium high heat and fry the peppers for 8-10 minutes until the peppers are tender and charred.
  2. Place the spring onion greens in a large pan and cover them with boiling water.
  3. Carefully squeeze out any water trapped in the onion greens, then tear the leaves in half length-ways.
  4. Lie one of the deboned chicken quarters on the work surface, skin-side down.
  5. Spread half of the cheese over the center of the chicken, followed by a few strips of the peppers.
  6. 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.
  7. Slide a length of the spring onion green under the center of the chicken roll and tie securely.
  8. Repeat this with another 4 or 5 strips of onion, until the roll is totally secure. Remove the skewer.
  9. Repeat with the second chicken quarter,
  10. Drench the chicken quarters in the flour. Transfer them to the egg and roll them to get a good coating of egg.
  11. Put the rolls back into the flour, making sure they get a good coating all over, including the ends.
  12. 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.
  13. Fry the roulades for 20 minutes, turning every 2 minutes.
  14. Remove the roulades from the pan, drain on kitchen paper, then slice into medallions and serve.

 

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