"In the Paint" Rooster Puffs

Crispy, meaty and tender, these “In the Paint” Rooster Puffs offer a delightful blend of succulent chicken buried in a soft blanket of crispy breading that’s doused with a sweet heat of a simple, spicy sauce helps pack lots of fabulous flavor into this little chicken puff.

"In the Paint" Rooster Puffs

Prep Time

1 hour

Cook Time

10 minutes

Serves

15 people

Crispy, meaty and tender, these “In the Paint” Rooster Puffs offer a delightful blend of succulent chicken buried in a soft blanket of crispy breading that’s doused with a sweet heat of a simple, spicy sauce to pack lots of fabulous flavor into this little chicken puff.

Can be made ahead and frozen for future “Heat “n” Eat!”

Ingredients

For the 'Paint'

  • 1/8 cup chipotles in adobo, pureed
  • 1/2 cup honey
  • 1/2 cup apricot nectar
  • 1/4 cup apple cider vinegar
  • 1/4 cup water
  • 1 teaspoon arrowroot powder, or potato starch

For the 'Puffs'

  • 1 boneless, skinless chicken breast
  • 1 tablespoon avocado oil
  • 1/4 teaspoon Hungarian sweet paprika
  • 2 cloves garlic, pressed
  • 1 shallot, minced
  • 1/8 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 2 medium potatoes
  • 2 tablespoons Neufchatel cream cheese
  • 1/3 cup shredded cheddar cheese
  • 1 cup cake flour
  • 2 eggs, beaten
  • 1 cup Panko bread crumbs
  • 1/2 cup avocado oil
  • 1/4 cup sour cream

Preparation

  • 1 Pre-heat oven to 375 degrees. In a small saucepan, combine pureed chipotles, honey, apricot nectar and vinegar. Bring to a boil then let simmer for 10 minutes.
  • 2 In a separate bowl, combine arrowroot powder – or potato starch - and water until it liquefies.
  • 3 Using a whisk, blend arrowroot mixture into simmering sauce until it thickens. Remove from heat, strain immediately, discarding solids then set remaining sauce aside to cool.
  • 4 Using a rolling pin or a meat tenderizer, pound chicken breast until it is uniform in thickness then, using a sharp knife, cut into thirds long-ways, then cut strips into fifths, creating 15 equal-sized chicken chunks.
  • 5 Place chicken chunks on a small jelly roll pan lined with foil then sprinkle with oil, tossing to coat. Sprinkle meat with paprika, pressed garlic, minced shallots, chili powder and black pepper.
  • 6 Place chicken in the oven and bake for 10 minutes or until cooked through. Remove from oven and set aside to cool.
  • 7 Meanwhile, pierce two potatoes and microwave on high for 5 minutes, turning halfway through and cooking until tender. Once cooked, run potatoes through a ricer to de-skin and mash then place resulting pulp into a medium-size bowl.
  • 8 Add Neufchatel cheese and stir until creamy then stir in cheddar cheese to distribute evenly.
  • 9 Using a tablespoon, scoop out approximately 15 mounds of potato mixture and place onto a cookie sheet.
  • 10 Push one piece of chicken into the middle of each mound then roll, using hands, into a ball and making chicken disappear.
  • 11 Line up three small bowls then place flour in the first bowl, beaten egg in the second bowl and Panko in the third.
  • 12 Start by rolling each ball in the flour, then rolling in the beaten eggs, then, using a fork, lift from egg then dredge in the Panko breadcrumbs.
  • 13 NOTE: If freezing, you can stop here and cover and freeze.
  • 14 In a large skillet over medium-high heat, heat oil and then fry puffs on all sides until each puff is golden brown. Remove from oil and drain on a paper or towel-lined plate.
  • 15 Once all are cooked, move puffs to a serving platter then drizzle with the “paint” sauce or serve on the side as a dipper, if desired, along with sour cream, if desired.

More

4d

Who says chili has to be a wintertime meal? Prep this delicious Slow Cooker Chili before work and return home to the perfect chili dinner (…)

More TFC