Milder than the jamón version but every bit as rich, these are built around roasted chicken folded through the same slow béchamel.
Same béchamel method as the ham version — once you've made one, you've effectively learned both.
Ingredients
- 50g butter
- 1/2 small onion, finely diced
- 60g plain flour
- 600ml whole milk, warmed
- 200g roasted chicken, finely shredded
- Sea salt and white pepper, to taste
- Pinch of nutmeg
- Plain flour, beaten egg and breadcrumbs, for crumbing
- Vegetable oil, for deep frying
Method
- Melt the butter in a saucepan over medium heat and cook the onion until soft, about 4 minutes. Stir in the flour and cook for 2 minutes to form a roux.
- Gradually whisk in the warm milk until you have a thick, smooth béchamel, whisking over low heat for 8–10 minutes.
- Fold in the shredded chicken, nutmeg, salt and pepper. Spread into a shallow dish, cover and refrigerate for at least 3 hours.
- Roll the chilled mixture into small logs, then coat in flour, beaten egg and breadcrumbs in that order.
- Heat oil to 180°C and fry in batches for 2–3 minutes until golden. Drain on paper towel and serve hot.
Leftover roast chicken works perfectly here — shred it finely so it distributes evenly through the béchamel rather than sitting in clumps.
This is the home version
Scaled for your kitchen — at a real Tapas Madriz event, this same dish is cooked live in a 90cm pan in front of your guests, from scratch, with zero washing up left to you.
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