Crispy Chicken Pockets

Ingredients

• Butter 2 tbsp
• Oil 2 tbsp
• All purpose flour 1 tbsp
• Milk 1 Cup
• Chopped Garlic 1 tbsp
• Chopped Onion 1 small size
• Salt 1 tsp
• Pepper 1 tsp
• Mayonnaise ¼ Cup
• Boiled Shredded Chicken 350g
• Coriander Leaves 3 tbsp
• Bread slices as required
• Mozzarella Cheese
• All purpose flour 2 tbsp
• Salt ¼ tsp
• Pepper ¼ tsp
• Water 1 Cup
• Breadcrumbs
• Oil for frying

Ingredient Image

Step 1

Melt some butter in a pan, then add a little oil. Stir in the flour and cook it for a minute or two. Slowly pour in about a cup of milk, stirring as you go, and let it cook for a few minutes until it thickens.

Step 2

Add the chopped garlic and onions, season with salt and pepper, and cook everything for another minute until fragrant.

Step 3

Stir in mayonnaise (and a splash of cream if you want it extra creamy), then add the shredded boiled chicken and some chopped coriander. Mix well, turn off the heat, and set it aside to cool a bit.

Step 4

Take two slices of bread per pocket and use a round cutter to cut out circles. Save the leftover crusts to make breadcrumbs later.

Step 5

Spoon some of the chicken filling onto one bread circle, add a little mozzarella on top, then brush water around the edges and press another bread circle on top to seal it. Repeat with the rest.

Step 6

Make a batter by mixing flour, salt, pepper, and enough water to get a smooth, runny consistency. Dip each bread pocket into the batter, then coat it with breadcrumbs.

Step 7

Heat oil in a pan over medium-low heat and fry the pockets until they’re golden and crispy on both sides. Drain on paper towels.

Step 8

Serve warm with your favorite dipping sauce and enjoy!