Are you surprised? Don’t worry, you did not read it wrong. This is the newest fried chicken trend I have seen on Facebook and Instagram.
So today we will talk about savory donuts, the not-so-familiar type, but oh so tasty and delicious. Chicken donuts are perfect for breakfast, as a quick snack, or as a dinner option.
You can fry them, bake them in the oven, or prepare them in an air-fryer, that is up to you and your preferences. Serve them with salad and light dipping sauce, and you’ll get a fulfilling and nutritionally high meal.
Savory Donuts Are A Thing?
Savory donuts are not so popular (yet), however, they are a very tasty and quick meal that you should consider including in your diet. You can prepare them with a combination of meat, veggies, eggs, cheese, spices, etc. Also, there are a lot of meatless recipes online.
They don’t use that much flour as sweet donuts, mostly boiled potato is used for adding texture and moisture. They can also be made as a gluten-free version. The possibilities are endless all you need is a basic recipe and some creativity.
How To Make Chicken Donuts
Donuts are favorite among the kids, and they don’t always have to be sweet. Why am I saying this? Well, many kids refuse to eat some particular type of veggie or meat, so you can still make them eat those foods by turning them into donuts.
This recipe is straightforward, the only drawback is that it will take is a bit of time for preparing all the ingredients. They are crispy on the outside, tender on the inside, and delicious. I guarantee that they will be loved by all.
They are just as bad for your weight as sweet donuts. The only difference is that instead of covering them with glaze, you’ll dip them in garlic-mayo, plain mayonnaise, cheese sauce, honey mustard, sour cream, barbecue sauce, and so on.
Some gastronomic adventurers also make pizza and hamburger donuts, but we will take small steps for now, and teach you how to make chicken donuts.
Ingredients you will need
You should know that for making savory donuts you will need a lot more ingredients than for sweet donuts. Some must be cooked before adding them to the mixture, and some will be used raw.
Ingredients for five chicken donuts:
- 1 cup of chicken breast mince or any other boneless chicken meat (that is approximately 250 grams)
- 2 large boiled potatoes for mash
- 1 small carrot grated
- ½ an onion finely diced
- 1 garlic clove minced
- 1 green chili finely diced
- 1 large egg
- 1 tablespoon of all-purpose flour
- ½ teaspoon of salt
- ½ teaspoon of black pepper powder
- 2 tablespoons of chopped coriander leaves, chives, basil, or parsley
- 1 tablespoon of chicken mix seasoning
- 2 big butter chunks
- ½ teaspoon of cumin seed powder (optional)
- ½ teaspoon of ginger-garlic paste
- ½ teaspoon of garam masala powder (optional)
- 1 teaspoon of cumin powder
- ½ teaspoon of red chili powder or chili flakes (if you don’t like spicy flavour use sweet paprika)
- ¼ teaspoon of turmeric powder (optional)
- ½ cup of bread crumbs (and more panko for coating)
- First, place your potatoes in a small pan of water and boil them. When they cool off a bit place them in a blender jar with unsalted butter and make a mash.
- While you are boiling potatoes prepare the onion, carrot, green chili, coriander, and garlic. Place it in a large bowl and set it aside.
- Now I advise you to use a medium speed setting on your food processor for this. Place the minced chicken, boiled potatoes, prepared veggies, bread crumbs, and all the spices into a blender jug and blend until you get a smooth and fine paste without big chunks.
- Take a baking tray and place a baking sheet on it. Spray with some baking spray.
- Now shape the chicken paste into regular-sized flat balls, or more if you want them to be smaller. Let it freeze for 2-3 hrs.
- Take them out and cut a hole into the center to make them look like actual donuts.
- Now prepare three bowls with all-purpose flour, egg wash, and bread crumbs. Dip each donut in flour, then egg, then bread crumbs.
- Place them back into the freezer for about an hour.
- In the meantime preheat the oil in a pan or use an air-fryer if you have one. Make sure to check the temperature of the oil with a thermometer.
- Deep fry them until they become crispy and golden brown on both sides (use the fork to flip them over). Place them on a kitchen paper towel to drain the additional oil.
- Serve them warm with the sauce or side dish of your choice.
Can I substitute potato mash with something else?
Yes, you can substitute potato mash with any other starchy veggie that will help to make donuts tender and moist.
Try using sweet potato, boiled broccoli, cauliflowers, peas, chickpeas, beans, and carrots. You can also try it with boiled rice, but make sure you let it cool off and dry a bit before placing it in the blender to make a paste out of it.
How long can I store chicken donuts?
If you have any leftovers you can store them in an airtight container in your fridge for up to 3 days, and reheat it before serving. You can also make a large batch in advance and keep them uncooked in the freezer for up to two weeks.
After you shape them into doughnuts semi-froze them for about 2 to 3 hours before placing them in a ziplock bag or plastic container. To prevent them from sticking, place the baking paper between every donut.
Since they will be deeply frozen, make sure you take them out and thaw them in the fridge for a few hours before frying.
Do I need to put so many spices in the recipe?
No, you don’t. You can add as many spices as you want to achieve the desired flavor. You can switch some or leave out those that you don’t like. The only two spices that you need are salt and pepper the rest is up to you.
As you can see making chicken donuts is a fun but time-consuming process. If you want to serve them for your dinner party I recommend you make them in advance to save up as much time as you can.
Also, in case your chicken paste ends up too soft and runny, don’t panic, add some flour or panko bread crumbs to soak up the extra moisture.
If you already tried making savory donuts and you like the end result, or your recipe is less time-consuming than this one, why don’t you share your experience with us?