Fried Chicken Pot Pie Filling

for 4 servings

6 tablespoons butter
1 boneless, skinless chicken breast
½ onion, sliced
1 carrot, diced
¼ cup (35 g) english pea, cooked
6 tablespoons flour
salt, to taste
pepper, to taste
2 cups (480 mL) milk

flour, as needed
egg, as needed
panko breadcrumbs, as needed
oil, to fry


  1. Add the butter to a pot over medium heat.
  2. Once the butter has melted, ddd the chicken and cook until no longer pink and cooked through, about 6-7 minutes.
  3. Add the sliced onion and cook until translucent and soft, about 4-5 minutes.
  4. Add diced carrots and peas and cook for 1-2 minutes.
  5. Sprinkle flour into the mixture. Stir until well blended, then season with salt and pepper.
  6. Add the milk and stir constantly until the mixture is thickened.
  7. Transfer the mixture into a shallow heat proof container. Cool until room temperature, then chill in the fridge for at least 1 hour.
  8. Drop a spoonful of mixture into the flour. Coat with flour and shape it to a flat ball shape. Coat with egg, then dip in panko bread crumbs.
  9. Heat oil in a pot to 350˚F (180˚C).
  10. Add the chicken pot pie balls in batches, frying until golden brown.
  11. Enjoy!

Fried Mac ‘n’ Cheese Sticks

for 30 sticks

8 oz (225 g) elbow pasta
4 tablespoons butter
4 tablespoons flour
2 cups (480 mL) milk
1 teaspoon salt
½ teaspoon pepper
2 cups (200 g) sharp cheddar cheese, shredded
2 cups (250 g) flour
4 eggs
2 cups (230 g) bread crumbs


  1. Bring 3 quarts (3 L) of water to a boil and cook elbow pasta. Stir occasionally for 7 minutes, or until al dente.
  2. In a saucepan over medium-low heat, melt butter completely and whisk in flour for 2 minutes to create a light roux.
  3. Add milk to the roux and season it with salt and pepper. Stir continuously until the sauce fully thickens.
  4. Gradually add cheese to your sauce and stir until fully combined.
  5. Add cooked pasta to your cheese sauce and stir until each noodle is fully coated.
  6. Remove mac ‘n’ cheese off the heat and pour onto a parchment-lined baking sheet. Spread evenly and freeze for 2 hours in the freezer.
  7. Cut the frozen mac ‘n’ cheese into sticks.
  8. Batter sticks in flour, egg, and bread crumbs.
  9. Preheat a pot of oil to 325°F (170°C).
  10. Fry for 2-3 minutes or until golden brown, then drain on a paper towel.
  11. Enjoy!

Cheesy Fried Hot Dogs Via Bien Tasty

for 6 servings

8 slices american cheese, sliced
8 hot dogs
8 wooden skewers
2 cups (250 g) flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon baking powder
1 ½ cups (360 mL) milk
2 eggs
oil, for frying
ketchup, to serve
mustard, to serve


  1. Place a hot dog in the middle of a cheese slice.
  2. Roll the cheese slice around the hot dog, then push a wooden skewer inside.
  3. Place the cheese-wrapped hot dogs seam side down on a baking sheet.
  4. Freeze for 20 minutes.
  5. In a large bowl, combine the flour, salt, pepper, baking powder, milk, and eggs, stirring until the batter is smooth and has no lumps.
  6. Pour the batter into a tall glass cup for easier dipping.
  7. Heat oil in a pot over medium-high heat until 375°F-400°F (190°C-200°C).
  8. Take a frozen hot dog and dip it fully into the batter, lifting it out then rotating it to let excess batter drip off.
  9. Using tongs, carefully place the battered dog into the hot oil, rotating it so that it frys evenly. Remove when golden brown, then pat with a paper towel to drain.
  10. Serve with ketchup and mustard!
  11. Enjoy!


Pizza Onion Rings

for 4 servings

1 medium onion
1 pack presliced pepperoni, thinly sliced
1 ball mozzarella cheese, cut into cubes
1 jar pizza sauce, this can be a basic pasta sauce or passata etc
100 g (1 cup) grated parmesan cheese
3 tablespoons dried oregano
oil, for deep frying
3 eggs
100 g (2 cups) panko breadcrumbs
2 tablespoons flour
2 teaspoons dried oregano
2 teaspoons paprika


  1. Cut onion into 2 cm (1 inch) slices. Carefully separate the layers into individual rings.
  2. On a tray lined with baking paper, lay out onion rings and place a slice of pepperoni in the centre, pushing the pepperoni slice down to take the shape of the onion and make a bowl.
  3. Layer in a tablespoon of pizza sauce, mozzarella, some parmesan, and a sprinkle of oregano.
  4. Place tray in freezer until solid (about two hours).
  5. Add flour, beaten eggs, and panko breadcrumbs to three separate bowls. Stir paprika and oregano into the flour
  6. Remove frozen pizza rings from freezer.
  7. Roll each first in seasoned flour, then egg, then breadcrumbs.
  8. In a large saucepan, heat oil to 180˚C (350°F).
  9. Fry pizza onion rings in batches until nicely browned on all sides, about 3 minutes.
  10. Place on paper towel-lined plate to drain off any excess oil. Sprinkle with more dried oregano.
  11. Enjoy!

Chicken Parm Bites

for 2 servings

1 lb (455 g) chicken tender
1 ball mozzarella cheese
2 cups (100 g) panko breadcrumbs
1 tablespoon garlic powder
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon salt
½ cup (65 g) flour
2 eggs
oil, to fry
1 cup (255 g) marinara sauce


  1. Cut the chicken tenders into 1.5-inch (4-cm) pieces.
  2. Take a knife and carefully cut a hole into the chicken tenders. Make sure to not cut all the way to the other side.
  3. Stuff the holes with mozzarella cheese.
  4. Add garlic powder, dried basil, dried parsley, and salt to the panko bread crumbs.
  5. Batter the chicken in flour, egg, then panko bread crumb mixture.
  6. Add around 1-inch (2-cm) of oil to a pan and heat until around 350˚F (175˚C).
  7. Fry the chicken on both sides until fully cooked and golden brown.
  8. Serve with marinara sauce and garnish with more parmesan cheese.
  9. Enjoy!

Loaded Potato and Cheese Sticks

for 24 sticks

3 russet potatoes, cooked and cubed
½ cup (115 g) sour cream
¼ cup (40 g) green onion, diced
¼ cup (55 g) bacon, diced
1 teaspoon salt
½ teaspoon pepper
1 block cheddar cheese, cut into strips
oil, for frying
salt, to season

panko breadcrumbs


  1. In a large bowl, combine cooked potatoes, sour cream, green onions, bacon, salt, and pepper.
  2. Mash the ingredients together until most of the potatoes are mashed. (Some chunks are good!)
  3. Cut cheese into ¼-inch (6 mm) strips. Take a spoonful of potatoes and make a ball.
  4. Place the cheese strip in the middle and wrap the potato around the cheese until it is evenly covered.
  5. Dredge the sticks in flour, egg, and panko.
  6. Option 1 - If you're going to bake, Preheat oven to 400°F (200°C).
  7. Option 1 - To Bake: Transfer dredged sticks onto baking sheet and drizzle olive oil and salt. Option 2 - Fry in oil that is heated at 350°F (180°C) for 3 minutes or until golden brown.
  8. Option 1 - Bake for 15 minutes or until cheese is completely melted in the middle and the outside is a light golden brown.
  9. Option 2 - Transfer from oil to drying rack and season with salt.
  10. Let it cool for a few minutes as they will be HOT.
  11. Enjoy!

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