New Orleans Essentials Cheesy Chicken Beignets Recipes

NEW ORLEANS-STYLE BEIGNETS

Steps:

• In a medium-size bowl, add the warm water, sugar, and yeast and whisk well to combine. Sit aside for about 10 minutes, or until the mixture has bubbled up and become foamy.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Beat in the vanilla and evaporated milk. Beat in 3 and 1/2 cups of the flour until smooth. Turn the mixer to low speed and slowly pour in the yeast mixture (careful here - this mixture can splash up if added to quickly!); beat until smooth. Add in the butter and beat until incorporated. Finally, beat in the remaining 3 and 1/2 cups of flour and salt. Beat until dough is smooth and cohesive; about 2 minutes. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours.
• Line a large rimmed baking sheet with three layers of paper towels, set aside.
• In a large enameled cast-iron pan, heat 4-inches of oil to 360 degrees (F). Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out into a 1/4-inch thick rectangle. Cut the dough into 2 and 1/2-inch squares.
• In batches, fry the dough until they puff up and are golden brown in color, about 1 minute. Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough.
• Dust with powdered sugar and serve at once!

NEW ORLEANS ESSENTIALS: CHEESY CHICKEN BEIGNETS

Steps:

• PREP/PREPARE
• THE FILLING
• Gather your Ingredients (mise en place).
• Cook the chopped bacon in a sauté pan, over medium heat, and cook until the fat has rendered and the bacon is crisp.
• Remove from the pan, drain on paper towels, and reserve.
• Salt and pepper both sides of the chicken breast.
• Add the chicken breast to the sauté pan, and reduce the heat to medium low
• Slowly cook the chicken breast in the bacon grease until cooked through, about 8 - 10 minutes.
• Chef's Tip: If the chicken breast is thick, you can cut it in half, lengthwise, to cut down on the cooking time (like I did).
• Remove from the pan, allow to slightly cool, then shred, and chop.
• Add the chicken, bacon, and cream cheese, to a bowl, and gently mix together.
• Cover, place into the fridge, and allow to cool for about 30 minutes.
• Remove the filling from the fridge, and shape into small balls of one rounded tablespoon each.
• Place on a baking tray, lined with parchment paper, and return to the fridge for an additional hour.
• THE BATTER
• Gather your ingredients (mise en place).
• Add the flour, and spices to a large bowl, and then add the beer until the mixture begins to become smooth.
• Then whisk in the egg yolk.
• Chef's Note: The mixture will be thick; like a tempura batter.
• THE ASSEMBLY
• Add about 2 inches (5cm) of oil to a pot, and bring the temperature up to 375f (190c).
• Take three of the chicken balls and add them to the batter.
• Make sure that they are completely coated, and then remove and carefully place into the oil.
• Chef's Note: Allow to cook until golden brown, about 3 - 5 minutes.
• Remove from the oil, and place on paper towels to drain.
• Chef's Note: Continue to cook the remaining beignets.
• PLATE/PRESENT
• Serve while nice and warm with your favorite dipping sauces. Enjoy.
• Keep the faith, and keep cooking.

NEW ORLEANS BEIGNETS

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight. , Punch down dough. Turn onto a floured surface; roll into a 16x12-in. rectangle. Cut into 2-in. squares. , In a deep cast-iron or electric skillet, heat 1 inch oil to 375°. Fry squares, in batches, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar.

BEIGNETS

Steps:

• Put the milk, yeast and 1 teaspoon of the granulated sugar in the bowl of a stand mixer fitted with the dough hook and mix on low to combine. Let sit until foamy, about 5 minutes.
• Add the butter, salt, egg and remaining granulated sugar to the bowl and mix on low speed to combine. Add the flour in 1/2-cup increments, mixing on low speed just until the dough becomes sticky and pliable, about 2 minutes. Cover the bowl with plastic wrap and put somewhere warm to rise, such as inside an unlit oven, until the dough is roughly doubled in size, about 2 hours. (You can also refrigerate the covered dough overnight.)
• Lightly flour a large work surface. Punch down the dough with your fist to remove air, then place the dough on the work surface. Roll the dough into a 12-by-14-inch rectangle that is about 1/4 inch thick. Make 6 cuts 2 inches apart along the 12-inch side and 7 cuts 2 inches apart along the 14-inch side using a sharp knife or pizza cutter for a total of forty-two 2-inch squares. Cover lightly with plastic wrap and let rest for at least 30 minutes. (If you refrigerated the dough, let the dough rest at least 1 hour.)
• Heat the oil to 350 degrees F in a large Dutch oven or electric fryer. Put the confectioners' sugar in a large paper grocery bag or on a large baking sheet. Fry 6 to 8 beignets at a time, flipping them every 30 seconds or so, until both sides are golden brown, 2 1/2 to 3 minutes per batch. If using the paper bag, transfer the beignets to the bag and shake to coat well with the sugar. If using a baking sheet, transfer the beignets to the sheet and, using tongs, toss to coat well with the sugar. Repeat with the remaining dough. Serve immediately.