Get rid of any unwanted pieces from the chicken breast and finely chop it (or just grind) to get consistency of a minced meat. Then put into a bowl, add the spices, crushed garlic, dried parsley (or very finely chopped fresh one) and grated cheese. Mix all thoroughly.
Crush corn flakes into small pieces (eg. by spreading them on the work surface and rolling them out through a clean cloth), so as to produce fine breadcrumbs.
Use the meat mix to form small balls of a diameter of approx. 3-4cm and carefully toss them in crushed flakes.
Pour some rapeseed oil into a deep saucepan (so it at least cover the balls) and heat it up. To check if temperature is right, throw in a cube of bread (if it’s nicely fried after 1 minute, then you can start throwing chicken balls in). Do not put too many balls at once, because it might lower the temperature and oil will soak into the balls. Frying takes approx. 4 minutes and you should turn the balls a few times to evenly fry them on each side (because of cheese inside, balls can easily cling to the bottom at the beginning, so it’s good to mix them just 30 seconds after being thrown into the oil). Toss already fried balls on a sheet of paper kitchen towel, it will soak in the excess fat.
Cut a large onion into thick slices and gently separate rings from each other with your fingers.
Mix the flour in a bowl with the spices, then toss each ring into it (this will allow for better handling of the dough). Set aside.
Pour ice-cold beer (preferably a lager type) into a bowl with the flour and mix (the recipe needs only a bit of beer, so you know what to do with the rest in a bottle:D). The dough should have a thick consistency, about 2 times thicker than for pancakes (more like sour cream). Add the breadcrumbs to the second bowl. Dip rings in batter and then move them to the bread crumbs, battering them by shaking the bowl (so the dough does not fall from the rings).
Move the battered rings cautiously with a fork into a saucepan with hot oil (the same principle as in the case of balls, see left). At the beginning rings will fall to the bottom, but soon they will float to the surface. They should fry for approx. 3 minutes to light-golden color (turn them over once during the process). Put fried rings on a sheet of paper kitchen towel to drain excess fat.
Chicken balls and onion rings should be consumed immediately after frying, but thanks to proper batter they retain crispness even when reheated.
It is worth remembering that when ordering in Cluckin’ Bell employees can inform you about the possibility of finding feathers or bones in the meal. The fast food chain does not take any responsibility for any damage to health after consumption. Well, it’s time for Cluckin’ Bell!
* data on nutrition, execution time and prices are estimates only and may differ from reality
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