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Cooking + Entertaining

Chicken Magnum: the recipe for chef Ruben Bondì’s delicious second course

Chicken Magnum: the recipe for chef Ruben Bondì’s delicious second course

I chicken magnum I’m a second dish delicious and easy to make, dei fake chicken ice cream prepared for us by chef Ruben Bondi. An original way to prepare chicken breast that children will love too. To make it, just brown the chicken in a pan with extra virgin olive oil and spices, blend it with the boiled potato and pass it in a double breading of batter, breadcrumbs and panko, before the frying in boiling oil. Once ready, you will need to add the ice cream sticks, so as to enjoy the chicken on a stick Crisp and irresistible. Here’s how to make them step by step with chef Ruben.

If you liked this recipe, there are many fried chicken recipes that you can make, simple and delicious preparations to try.


For the dough

Extra virgin olive oil

How to make chicken magnums

Chop the onion and fry it in a pan with a drizzle of extra virgin olive oil 1. Cut the chicken breast into small pieces 2 and add it to the pan with salt, pepper and paprika. Cook for a few minutes over medium heat, stirring often 3.

Blend the chicken with the boiled potato 4, until a creamy mixture is obtained. Add some breadcrumbs 5 and mix until smooth. Scoop out the dough with a spoon and place it in the ice cream mold on a stick 6. Let it rest in the fridge for at least 1 hour.

Make the batter: Mix the flour with water and a pinch of paprika 7: the batter should not be too thick, because we will do a double breading. Dip the magnums in the batter 8in the breadcrumbs and proceed with the second breading, passing them through the batter and the panko 9 or again in breadcrumbs, so as to obtain an extra crunchiness.

Fry the magnums in hot seed oil 10 until golden brown. Add a pinch of salt and the ice cream sticks 11 and bring to the table 12.


You can store chicken magnums in the refrigerator for 1 dayinside an airtight container.

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