Crispy Chicken Empanadas – A Bite of Tradition! 🍗🥟
There’s nothing like biting into a freshly baked, golden empanada. That delightful crunch, the rich savory filling, and the warm spices transport me straight back to childhood afternoons in my auntie’s cozy kitchen. Growing up, empanadas were more than a delicious treat— they were a connection to family traditions, lively conversations, and endless laughter around the kitchen table.
Every Sunday afternoon, my siblings and I would rush to my aunt’s sunny kitchen, enticed by the irresistible aromas of seasoned chicken and freshly baked dough fluttering through the house. Aunt Rosa was a fearless cook, an experimenter who taught me the heart and soul behind every recipe is always love (and plenty of cumin!).
With music playing softly in the background, we’d sit around the table, filling, folding, and sealing empanadas with practiced ease, hearing stories of our family’s vibrant past. In our family, empanadas didn’t just satisfy cravings—they nourished memories.
Today, I’m sharing that tradition with you. Crispy, golden chicken empanadas are perfect any day, whether you’re hosting a casual gathering, packing a picnic lunch, or simply craving comfort food packed with nostalgia. Trust me—once you try these delightful empanadas, they’ll quickly become a family favorite at your house, too!
Let’s dive right into making these mouthwatering chicken empanadas, shall we? 🧑🍳✨
🥔 Ingredients You’ll Need (Makes 16 Empanadas):
Before getting started, double-check your pantry and grab the following:
– 2½ cups peeled & diced potatoes (about 6 medium potatoes)
– 1 tsp salt
– 1 tsp cumin powder
– 1 tsp chili powder
– ½ tsp black pepper
– 1 lb chicken breast tenders
– 3 tbsp olive oil
– 1 medium white onion, diced
– 2 cloves garlic, minced
– 1 tsp chicken bouillon powder
– ½ cup water
– 15–20 empanada wrappers (about 6-inch size, available in freezer sections or Latin grocery stores)
– 1 egg + 2 tbsp water (for egg wash)
👩🍳 Step-by-Step Instructions:
Don’t worry—the process is easy-peasy! I’ll walk you through each step so you’ll be munching on a freshly baked empanada in no time.
Step 1: Prep and Boil the Potatoes 🥔
First things first, place your diced potatoes in a pot filled with lightly salted boiling water. Boil potatoes for about 6–7 minutes until just tender but not too soft. Drain and set aside to cool slightly.
Step 2: Season and Cook Your Chicken 🍗
In a bowl, season your chicken tenders well with salt, cumin, chili powder, and black pepper—get in there and coat them thoroughly! Next, heat olive oil in a large skillet or frying pan over medium heat. Sauté the diced onion and minced garlic until fragrant, about 2–3 minutes. Add seasoned chicken pieces and cook until golden brown and fully cooked, around 5–7 minutes per side.
Step 3: Bring it All Together 🌶️
Once cooked, move the chicken to a cutting board to rest for a moment. Meanwhile, add your drained potato chunks into the pan you cooked your chicken in. Sprinkle in the chicken bouillon powder, pour in half a cup of water, and lightly mash potatoes with a fork until chunky-textured but creamy. This step helps intensify flavor!
Step 4: Shred and Mix 🥣
Now, shred your chicken using two forks or simply chop it finely. Add the shredded chicken back into the mashed potatoes. Give everything a good stir and test-taste for seasoning adjustments. Let this delicious filling cool for about 10 minutes to prevent your dough from getting soggy.
Step 5: Fill and Fold: the Fun Part! 💃
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Grab an empanada wrapper and place about two tablespoons of your cooled filling in the center. Fold the dough over to create a half-moon shape and seal edges securely—press with a fork, your fingers, or even twist them into a cute little rope pattern if you’d like! Repeat until you’ve used up all the filling.
Step 6: Egg Wash and Bake 🥟✨
Beat your egg with 2 tablespoons of water to create an egg wash. Brush the top of each empanada lightly, giving it that golden-brown glow. Arrange empanadas on your prepared baking sheets and bake at 375°F for about 25–27 minutes or until gorgeously golden and crisp.
Step 7: Let Rest, then Dig In! 👏
Now the hard part—let your empanadas cool for about 10 minutes. Seriously, it’s worth the short wait to avoid tongue-burns and to let all the delicious flavors settle in nicely.
🍽 Serving Suggestions:
These crispy chicken empanadas are incredible served warm or at room temperature, and they’re fantastic alongside some fresh salsa, creamy avocado dipping sauce, or a tangy chimichurri. They’re also truly crowd-pleasing party foods—make them bite-sized for appetizers or pair them with a fresh green salad for a relaxed family dinner.
💡 Chef’s Pro Tips:
– Feel free to customize your filling—mix in corn, black beans, or even shredded cheese if you’re feeling extra indulgent!
– No empanada wrappers handy? Use puff pastry or even homemade pie dough instead.
– Empanadas freeze wonderfully! Make extras, freeze unbaked empanadas, and bake fresh right before serving (just add an extra couple minutes).
🥑 Nutritional Info (per Empanada):
– Calories: ~180 kcal
– Protein: ~10g
– Carbohydrates: ~20g
– Fat: ~7g
– Serving Size: 1 empanada
– Prep Time: 25 mins
– Cook Time: 50 mins
– Total Time (including resting): 1 hr 40 mins
Are your taste buds dancing yet? Mine sure are just thinking about these tasty treats! Crispy chicken empanadas are the perfect embodiment of warmth, comfort, and tradition—make a hearty batch to share with your favorite people, and start your delicious new tradition today.
Give this recipe a try—trust me, you’ll be hooked after that first crispy, savory bite. Bon appétit, friends!
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