Chicken Pockets with a Crispy Twist

Ingredients 0/17

Ingredient Image

Step 1

Melt some butter in a pan, then add a little oil. Stir in the all-purpose flour and cook it for a minute or two until it’s lightly golden. Slowly pour in about a cup of milk, stirring constantly, and cook for another 2-3 minutes until it thickens.

Step 2

Add the chopped garlic and onions to the pan, cook for a minute until fragrant. Season with salt and pepper, then mix everything well.

Step 3

Stir in some mayonnaise for extra creaminess, and if you like, a splash of cream to make it even smoother. Add the shredded boiled chicken and chopped coriander, mix everything together, then turn off the heat and set it aside.

Step 4

Take two slices of bread for each pocket. Use a round cutter to cut out circles from the bread, saving the edges to make breadcrumbs later.

Step 5

Place some of the chicken filling in the center of one bread circle, sprinkle some mozzarella on top, then brush water around the edges. Cover it with another bread circle and press the edges to seal the pocket. Repeat with the rest.

Step 6

Make a smooth batter by mixing flour, salt, pepper, and enough water in a bowl. Dip each bread pocket into the batter, then coat it well with breadcrumbs.

Step 7

Heat oil in a pan over medium-low heat and fry the pockets until they turn golden brown and crispy on both sides.

Step 8

Serve warm with your favorite dipping sauce and enjoy!