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Albanian chicken

Albanian Chicken

Simple and delicious — for a holiday or any weeknight! Albanian chicken is a kind of patty made from finely diced chicken breast. It's actually easier to make than patties from ground chicken. The meat comes out tender and juicy with a savory kick, and it pairs with any side. Simple, fast, and so good!

Julia

Recipe author

Composition / ingredients

Servings:

Chicken fillet

650

Onion

Chicken eggs

Sour cream (or mayonnaise)

Starch

Salt

Ground black pepper

Garlic

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 63 % 17 g

Fats 22 % 6 g

Carbohydrates 15 % 4 g

139 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Albanian chicken? Start by gathering your ingredients. You can use mayonnaise in place of the sour cream. Use a neutral, odorless oil. Either cornstarch or potato starch works.
Step 2:

Rinse the chicken breast and pat it dry. Cut it into small cubes.
Step 3:

Peel and rinse the garlic, then mince it however you like — press it through a garlic press, grate it on a fine grater, or finely chop it with a knife.
Step 4:

Peel the onion and cut it into small dice.
Step 5:

Combine the diced chicken with the egg, starch, sour cream, and chopped onion. Season with salt and ground black pepper.
Step 6:

Mix everything together thoroughly.
Step 7:

Heat the oil in a skillet. Spoon the mixture into the pan in small patty shapes. Fry over medium heat until golden.
Step 8:

Flip the patties and keep frying until cooked through, covering the pan with a lid.
Step 9:

Serve the Albanian chicken with any side dish and some fresh vegetables. Enjoy!

You can swap the chicken for turkey or any other meat you like. Just keep in mind that the cooking time and the calorie count will change accordingly.
Use an oil with a high smoke point for frying. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Unrefined oils, with few exceptions, have a low smoke point and are full of unfiltered particles that scorch quickly. Refined oils hold up better to heat. For oven, skillet, or grill cooking, reach for a high-smoke-point oil — refined sunflower, olive, or grapeseed are common choices.