Fried Chicken Empanadas with Aji Verde
Hand-sealed dough pockets stuffed with cumin-spiced shredded chicken and queso fresco, deep-fried until crackling and served with a bright cilantro aji verde.
Frying the dough rather than baking it gives these empanadas their signature blistered, crackling shell, while a simple chicken and queso fresco filling keeps things easy to prep ahead. The aji verde comes together in a blender in minutes and adds a cool, herby heat that plays off the fried crust. Serve them hot, straight from the oil, for the best crunch.
Ingredients
Method
Tap a number to mark a step doneWhisk together flour and kosher salt, then stir in warm water and 2 tablespoons of the vegetable oil until a soft, slightly sticky dough forms; knead briefly, cover, and rest for 20 minutes.
Meanwhile, combine the shredded chicken, onion, garlic, cumin, and queso fresco in a bowl, and season with salt to make the filling.
Divide the dough into 10 pieces, roll each into a thin round about 5 inches across, and spoon 2 tablespoons of filling onto one half of each round.
Fold the dough over the filling to form a half moon, press the edges together, and crimp firmly with a fork to seal.
Heat 2 inches of vegetable oil in a deep pot to 350F and fry the empanadas in batches for 3 to 4 minutes, turning once, until deep golden brown and crisp.
Drain the fried empanadas on a wire rack set over paper towels while you finish frying the rest.
For the aji verde, blend the cilantro, jalapeno, mayonnaise, and lime juice in a blender until smooth and bright green.
Serve the hot empanadas with the aji verde spooned over or alongside for dipping.
Kitchen note
Keep the oil at a steady 350F and fry only a few empanadas at a time; overcrowding drops the temperature and leaves the crust pale and soft instead of crackling.
