Fried Chicken Dumplings
- Yield servings
- 1 large Chicken breast, boneless and skinless
- 1 medium Chicken thighs, boneless and skinless
- 1 -- 29 ounce can Sweet potatoes, drained and washed
- 1/2 cup Mesa flour
- 1/2 cup Cornmeal
- 1/2 cup Half and half
- 1/4 cup Chicken broth
- 2 tablespoons Sour cream
- 1 1/2 teaspoons Mustard, dry
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper, ground
- 1 large Egg
- 1 tablespoon Olive oil
- Canola oil for deep fat frying
Place the sweet potatoes and the chicken broth in a food processor and blend until smooth. When done, transfer to a mixing bowl and mix in the remaining ingredients, except the canola oil, mix well. Let stand for 5 minutes.
Take the chicken and cut into bite size pieces. Take a large skillet and add a little oil and saute the chicken until juices coming out are clear and meat is not red. When done, take out and place on a paper towel and let drain. Let cool slightly.
When forming the dumplings, take a large spoonful of batter, make an indentation on top in the center. Place a piece of chicken in the center. Take a little more of the batter on top and seal.
Place about 3-4 cups of the canola oil in a large sauce pan and heat to medium. When 360 degrees f. it is ready to deep fat fry. Place 4-5 of the dumplings in the hot oil and deep fat fry until browned on all sides. Take out and lay on some paper towels to drain and salt.
This can be an appetizer or side dish to BBQ chicken or baked chicken. Serve with aoili sauce.
1 cup Mayo
1 jar Red pepper
1 tsp Chili pepper
1 tbl Tabasco Chipotle sauce
2 tbl Sour cream
salt and pepper
Combine the mayo, red pepper, chipotle sauce and salt and pepper and place in a food processor and process until smooth. Transfer to a bowl and refrigerate for 30 minutes before serving.