Chicken & Beignets Recipe
Make Chicken & Beignets Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Beignets
Method
Chicken
- 1
Marinate Chicken
In a bowl, combine the buttermilk, paprika, garlic powder, salt, and black pepper. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour.
- 2
Prepare Chicken for Frying
In a separate bowl, mix the flour and cornstarch. Remove the chicken from the marinade and allow excess buttermilk to drip off. Dredge each chicken breast in the flour mixture, coating evenly.
- 3
Fry Chicken
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken breasts. Fry for about 7-8 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Beignets
- 4
Prepare Dough
In a small bowl, combine the milk and yeast. Allow it to sit for about 5 minutes until foamy. In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, egg, and melted butter. Mix until a soft dough forms.
- 5
Knead and Let Rise
Turn the dough out onto a floured surface and knead for about 5 minutes until smooth. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1-1.5 hours until doubled in size.
- 6
Fry Beignets
Once risen, roll the dough out to about 1/4 inch thickness. Cut into squares. In a deep fryer or pot, heat oil to 350°F (175°C). Fry the squares in batches until golden brown on both sides, about 2-3 minutes. Remove and drain on paper towels.
- 7
Dust with Powdered Sugar
While still warm, dust the beignets generously with powdered sugar before serving.