2 boneless, skinless chicken breasts
1 lb. baking potatoes, quartered
2 Tbsp. extra-virgin olive oil
1 large Spanish onion, chopped finely
4 Tbsp, Spicy Malagueta Marinade
3/4 C all purpose flour
2 eggs, lightly beaten
3/4 C Panko bread crumbs
Vegetable oil, for frying
Flat leaf parsley, 4 springs, finely chopped
salt and pepper to taste
Bring a small pan of salted water to a boil, then reduce to a simmer. Add the chicken and poach gently for 10 minutes. Remove from the heat, cover, and continue to cook in the residual heat for an additional 10-12 minutes, until cooked through and firm when squeezed and internal temperature of 160° has been reached. Remove from the liquid and let cool, reserving the poaching liquid.
Bring the poaching liquid to a boil and add the potatoes. Simmer for 10-15 minutes, until just fork tender. Drain well, then leave in the pan to dry out before mashing. Put through a potato ricer. Season with salt and pepper.
Meanwhile, heat the olive oil in a skillet, add the onion, and sauté gently, stirring, over a medium heat for 8-10 minutes, until soft and translucent.
To assemble, shred the chicken into small pieces and place in a large bowl. Add the mashed potatoes, onions, and Spicy Malagueta Marinade. Mix well, taste, add salt and pepper. With damp hands, shape about 2 ounces of the potato/chicken mixture into a drumstick shape, like a teardrop with a rounded base and pointed top. Set it upright on a sheet pan or plate and repeat with the rest of the mixture. Coat each drumstick in flour, then egg, then bread crumbs. Cover with plastic wrap and chill for at least an hour to firm up.
Heat the oil in a deep fryer to 325° F. Fry in batches for 3-4 minutes, gently turning once or twice, until golden brown. Remove and drain on paper towels. Serve warm, sprinkled with chopped parsley and a little more sea salt.
School of Hotel, Culinary Arts and Tourism
Schenectady County Community College