Heat 1 tbsp oil in a saute pan.
Add chopped onion and saute until light brown at the edges.
Add ground chicken and all the seasonings and cook breaking chicken into small pieces, until chicken is fully cooked. (about 6-8 minutes).
Once the chicken is fully cooked, taste and adjust salt.
Remove into a plate and let it cool completely.
In the meantime, take out the biscuit dough on a flour-dusted board.
If using Nigella seeds, sprinkle seeds on dough before rolling.
To make 16 empanadas, divide each biscuit into two small dough balls.
Roll each to 2-3 inch diameter circle.
Set oil to heat for frying.
Place a heaping teaspoonful of cooked chicken in the center of each rolled dough circle.
Fold the circle in half and press the edges together to make a tight seal.
To ensure no leaking while frying, I also seal the edges with the back of a fork.
Keep placing folded empanadas on a flour-dusted tray.
Repeat this step to finish folding all 16 empanadas.
Deep fry empanadas 3-4 at a time until crisp and golden, 2-3 minutes for each batch.
Place the cooked empanada on a paper towel-lined plate to absorb excess oil.
Serve hot with chili sauce or tomato salsa! Enjoy!