We saw her on M6 in season 2 of the show "Les Rois du Gâteau", Aicha, 28, is a food blogger who is very popular on social networks. Sure his Instagram page My Kitchenette & Cie By Aicha, the young woman, passionate about cooking, shares her creations and recipes, each more original than the next. And it makes your mouth water!
After sharing her delicious McDonald's Chicken McNuggets recipe with us, My Kitchenette & Cie By Aicha reveals her secrets and tips for making chicken and cheese donuts easily at home. It's your turn !
The ingredients to make the chicken and cheese donuts by Aicha
To make around 12 donuts, you will need:
- 600g chicken cutlets
- 80g grated mozzarella (or other emmental type cheese, Comté, cheddar)
- cold milk
- 2 eggs
- flour
- breadcrumbs
- 1/2 teaspoon of paprika
- 1/2 teaspoon
- oregano
- salt pepper
The stages of preparation of chicken donuts with cheese by Aicha
Step 1 : soak the cutlets in a little cold milk (just enough to cover the chicken) for at least 1 hour in the fridge (this makes the meat softer). Drain then dice them and put everything in a chopper / blender.
2nd step : once the meat is well ground, add: paprika, oregano, salt, pepper and cheese. Mix everything well.
Step 3: Using your hands, remove some of the meat and form small rings, then place the donuts in the mold.
Step 4: place everything in the freezer for 45 minutes so that they harden slightly and hold perfectly during cooking. This is the trick for regular donuts.
Step 5: prepare 3 bowls: flour, beaten eggs and breadcrumbs. Dip the donuts in turn in the flour, then in the eggs and finally in the breadcrumbs.
Step 6: heat a pan with neutral oil (halfway up the donuts) then add them and cook them over low heat on each side. The meat should be well cooked on the inside and brown on the outside.
Aicha's trick: it is important to cook your donuts over low heat for several minutes so that the chicken is cooked through on the inside and golden on the outside. If the oil is too hot and the heat too strong, it is normal for the outside to color very quickly and the meat to remain raw.
Step 7: once cooked and golden, reserve them on absorbent paper.
>> Discover all of Aicha's recipes, on his blog My Kitchenette Cie By Aicha.
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