6 chicken thighs without skin
Salt and black pepper to taste
Dough
1 cube of vegetable broth
1 cup (or) of cooked and mashed sweet potato
1/2 liter of water
2 beaten eggs
Wheat flour and breadcrumb for dusting
Oil for frying
6 chicken thighs without skin
Salt and black pepper to taste
Dough
1 cube of vegetable broth
1 cup (or) of cooked and mashed sweet potato
1/2 liter of water
2 beaten eggs
Wheat flour and breadcrumb for dusting
Oil for frying
Make the dough: bring the vegetable broth, sweet potato, and water to a simmer, whisking constantly until it thickens at the bottom
Transfer the dough to a flat surface and knead with your hands until smooth
Take a chicken thigh and season with salt and black pepper
Wrap it in the sweet potato dough
Repeat the process with the other chicken thighs and coat them in wheat flour, eggs, and breadcrumb
Heat the oil
Fry them until golden brown
Drain on paper towels to remove excess oil
Serve immediately
