French Chicken Crisps | Burgundy Home Salty, Crispy Outside and Fresh Inside French Snacks

in the country kitchen of Burgundy, France, there is never a shortage of exquisite but not complicated home-made snacks. This one french Chicken Shortcake (Galette de Poulet Française) it is the favorite daily delicacy of the locals. It is different from sweet and greasy French shortcake and also different from heavy salty pie. It is made of fresh and delicious chicken stuffing wrapped in a minimalist crispy crust, fried until the crust is golden and crisp, the inside is soft and juicy, with a light fragrance of French vanilla, salty and delicious but not greasy. It can be used as an appetizing snack before meals, afternoon tea with snacks, and salad for simple meals, it is a delicious taste that ordinary French families can make at hand. Without professional baking tools, kitchen novices can easily reproduce authentic French flavor.

Many people's impression of French cuisine is that it is complicated and expensive, but in fact it is not. The core of French home cuisine has always been "simple but not simple". This chicken biscuit is the best proof. There is no piled heavy seasoning, no complicated crisp process, and only ordinary flour, eggs, chicken and home-made vanilla can make a distinct taste. The outer skin is burnt and crisp, the inner chicken stuffing is fresh and tasty, and it is full of the warm fireworks of the French countryside. Whether it is a simple meal alone, a family snack, or entertaining relatives and friends, it is extremely decent and delicious.

First, I 'd like to introduce myself to you. I am Chloé Dubois, a girl, born on March 22, 1989, born and raised in Burgundy, France. Now she lives abroad and focuses on sharing French homely civilian cuisine. She has been working on the food platform for two years, focusing on zero professional equipment, easy access to ingredients, novice zero failure the old-fashioned French home-cooked formula rejects the complex improvements and expensive ingredients of the restaurant version, and only makes the simple taste passed down from generation to generation in ordinary French families. My character is gentle and soothing. I prefer to cook slowly but not toss about. My pet phrase is "French homely flavor is better than fresh ingredients and light seasoning". My taste prefers salty fragrance, fresh flavor and vanilla flavor. It is against greasy, thick and sweet food. This chicken crisps is a signature snack I learned from my grandmother since I was a child. After living there, it is often cooked to comfort my homesickness, friends who have tasted it around call it "French romance with grounding gas".

When I first lived abroad, I stepped on many novice pits for the first time to remake this crisp cake. I thought it was simple and easy to make, but the results were full of problems: the flour ratio of the crisp cake skin was wrong, the fried cake was hard and broken, and there was no crisp taste at all; When the chicken stuffing was fried, the water was confiscated, when the stuffing was wrapped, the skin was broken, and the stuffing was wet. The fragrance was exhausted, it tastes bland and tasteless, far from the crisp outside and inside made by my grandmother. Later, I repeatedly adjusted my grandmother's handwritten recipe, slowly found out the core know-how, adjusted the hardness of the cake crust and the juice collection temperature of the chicken stuffing, and finally made an authentic Burgundy homely flavor. I also sorted out this zero-failure method and shared it with all my friends who like French homely flavor.

🥧Core ingredients ratio (4 people, 8 small biscuits)

[French crisp crust ingredients] (soft, tough, crisp and both, not hard and not broken)

• medium gluten flour: 200g (ordinary flour can be used at home, without high gluten and low gluten, with extremely high fault tolerance rate)
• normal temperature eggs: 2 (medium size, increase the toughness of the cake skin, not easy to break the skin when frying)
• normal temperature milk: 80ml (whole milk is better, milk flavor is stronger, cake crust is softer and moist)
• melted butter: 20g (unsalted butter, crisp with flavor, avoid dry and hard crust)
• fine salt: 2g (a little flavor, balance the light flavor of the cake crust, highlight the salty taste)
• white pepper: a little (optional, slight freshness, no taste)

[French fresh chicken stuffing ingredients] (fresh and tender, not wood, vanilla taste)

• chicken breast: 250g (fresh and tender chicken breast is selected and chopped into minced meat, or chicken leg meat can be deboned, making the taste more tender)
• onion: less than half (yellow onion, cut into fine powder, add fragrance and remove fishy smell, which is the soul matching of chicken stuffing)
• garlic: 2 cloves (finely chopped, sautéed over low heat, do not sauté)
• french Blend Herb: 1 small pinch (thyme, chopped parsley based, not available instead of dried parsley chopped)
• salt-free butter: 15g (fried stuffing, fragrant and non-greasy, more suitable for French flavor than vegetable oil)
• light cream: 20ml (add a small amount to make the chicken stuffing more tender and juicy, and do not dry without wood)
• salt, Black Pepper Chopped: moderate (lightly seasoned to highlight the freshness of the chicken itself, no heavy salt)
• lemon Juice: A few drops (optional, slightly deodorized to add freshness and avoid fishy smell)

👩🍳Detailed step-by-step practical operation (zero failure for novice, no difficulty in the whole process)

step 1: prepare the biscuit batter and let it stand to wake up the batter (the key to crispy the crust)

take a clean bowl, stir in the eggs at room temperature, add fine salt and white pepper, and beat evenly with a manual egg beater until the egg liquid bubbles. Then add medium gluten flour in batches, stir while adding to avoid clumping of flour, slowly pour in normal temperature milk, and continue to stir into smooth, thick batter without particles, similar to thick yogurt, and pick up the batter to drip slowly. Finally, add cool melted butter, stir evenly, cover with plastic wrap, and let stand at room temperature for 20 minutes. This step can make the flour fully absorb water, and the crust will be crisper when frying, and will not harden and crack.

Step 2: fry the chicken stuffing and dry the water (the stuffing is fresh but not the core)

wash and drain the chicken breast, chop it into fine minced meat with a knife, and mince it too much without a meat grinder. It is better to keep a little grainy and taste better. Onions and garlic are cut into fine pieces respectively for later use. Put 15g butter into the pan, heat with low heat until the butter is completely melted, add minced garlic and chopped onion, slowly stir-fry until the onion becomes soft and transparent and the fragrance overflows, remember to stir-fry with high heat, the burnt onion will make the stuffing bitter.

Add the minced chicken, turn to medium heat and stir-fry quickly, beat the minced meat with a shovel, stir-fry until the minced meat is completely discolored and white, add a little salt, black pepper and French vanilla, stir-fry evenly, add light cream, stir-fry until the light cream is slightly thick, finally drop a few drops of lemon juice, turn to low heat to dry excess water, stir-fry chicken stuffing, cool, the cold stuffing is more convenient to wrap and will not burn the crust.

Step 3: Fried crispbread crust, wrapped in chicken stuffing

take a small frying pan with a small flat bottom, preheat with a small fire, brush a thin layer of butter (or olive oil), spoon a proper amount of batter that has been left standing, and gently shake the frying pan to spread the batter evenly into round pancakes. The thickness is controlled at about 2mm, and only when the batter is evenly thick can it be cooked at the same time. Slowly fry with a small fire until the bottom of the cake crust is shaped, the edge is slightly golden, and the surface begins to solidify. At this time, put a proper amount of cool chicken stuffing on half of the cake crust, and be careful not to put too much to avoid leaking stuffing when wrapping.

Step 4: Fold in half and seal, fry until golden and crisp

gently fold the other half of the crust in half with a silicone spatula to cover the chicken stuffing to form a semi-circular cracker. Gently press the edge seal to ensure that the stuffing does not leak. Continue to fry slowly with small fire for 1-2 minutes until the bottom is golden and crisp, then turn over and fry the other side, and fry until golden and crisp. Keep small fire in the whole process. The fire will easily lead to burnt skin and undercooked inside. The fried chicken crisps are served and placed on oil-absorbing paper to absorb excess oil, making it more refreshing and not greasy to eat.

✨French Chicken Shortcake Exclusive Pit Tips

1. The batter must be left still: the gluten of the batter after standing is more stable, and it is not hard and fragile when fried, and the crispness of the taste is doubled; 2. The chicken stuffing must be kept cool: the hot stuffing is directly wrapped in the crust, which is easy to burn and break the crust, causing the batter to become thin, and the stuffing will be leaked during frying. 3, avoid external coke and internal raw; 4. Light stuffing: French home taste is light, less salt and less pepper, highlighting the freshness of vanilla and chicken, not making heavy taste; 5. Now fried and now eat the best: the freshly fried crispy cake has the most absolute taste, and will become soft after cooling. Before eating, use a pan to fry over a small fire for 30 seconds, and immediately restore crispy.

This French chicken cracker is a very representative home-made salty snack in Burgundy, France and even the entire French countryside. It originated from folk satiety snacks and has been improved for many years to become a classic style that takes into account both delicious and convenient. The biggest difference between it and French crisp pie and crepe is that the crust is crisper, the filling is fresher, there is no thick butter crisp layer, and there is no greasy feeling of sweet filling. It is low-fat and refreshing, and the elderly and children can eat it at ease. In France, it can be seen in both family daily meals, weekend picnics and appetizing snacks in taverns.

It is full of practicability. The ingredients are all home-made items readily available in supermarkets. It can be completed in one ordinary pan without an oven or a professional baking mold. The whole process takes less than 40 minutes. It does not need dough kneading, hair awakening and complex modeling. It can be easily controlled by novices in the kitchen, renting parties and office workers. The freshly fried chicken pretzel has a golden and crisp skin. After being broken, the inside is full of tender chicken stuffing. Vanilla fragrance is mixed with butter and milk flavor. It is salty and delicious. It is not greasy at all. It is matched with a cup of lemonade, a cup of French black tea or a simple vegetable salad, which is a French simple meal with full atmosphere.

Every time I fry this chicken biscuit and smell the aroma of butter and vanilla, I will think of my grandmother's appearance in Burgundy country kitchen. There are no complicated processes, no delicate plates, and only the simplest ingredients are used to make the most healing homely taste. This is the real charm of French home cooking-you can unlock the authentic French smoke at home without going to France or spending a high price.

If you are tired of eating Chinese meat cakes and sweet cakes, and want to try light, fresh and fragrant French home-cooked snacks, or want to make a quick and decent simple meal, you must try this burgundy home-cooked chicken cracker. The novice will follow the steps and will never turn over and fall into the fresh French flavor.

Do you usually like salty French snacks? Do you want to try to make an advanced version of the flavor with shredded cheese? Talk to me in the comments section, I will reply one by one, and I will continue to share more French home-made dishes with zero failures, and accompany everyone to easily make authentic exotic delicacies at home.