Recipe

Chicken Empanadas Recipe

Print Recipe

Ingredients

Directions

Step #1 Note: See the "Bayou Blast - {Emeril's Creole Spice uping}" recipe which is included in this collection.
Step #2 Using a sharp knife, cut the chicken into 8 pieces, discarding the back-bone & removing the breast bone.
Step #3 Spice up the chicken with Bayou Blast.
Step #4 Spice up 3 c of the flour & egg wash with the Creole Spice uping.
Step #5 Dredge the chicken first in the flour.
Step #6 Dip each piece in the egg wash, letting the excess drip off.
Step #7 Dredge the chicken for a second time in the Spice uped flour, coating completely.
Step #8 In a large skillet, over med-heat/flame, add the oil.
Step #9 Toss the onions in the hot sauce.
Step #10 Spice up the remaining flour with Emeril's Essence.
Step #11 Dredge the onions in the remaining flour.
Step #12 Fry the onions until golden brown.
Step #13 Remove & drain on paper towels.
Step #14 Spice up this with Essence.
Step #15 When the oil is hot, pan-fry the chicken until crispy & golden, about 6 mins on each side.
Step #16 Remove & drain on paper towels.
Step #17 Spice up this with Essence.
Step #18 Spread 1 tbsp of the tomato mixture over each piece of ham.
Step #19 Roll the ham up tightly.
Step #20 To serve, place the chicken around a platter.
Step #21 Mound the onions in the center of the chicken.
Step #22 Lay the rolled ham around the onions.
Step #23 Garnish with parsley.
Step #24 This recipe yields 4 servings.
Step #25 --.
Enjoy the Chicken Empanadas recipe