Crispy Chicken Bites Recipes
CRISPY CHEDDAR CHICKEN WITH CREAM SAUCE
A classic, flavorful meal the whole family will love!
Provided by Emily Bites
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Pre-heat your oven to 400 degrees. Lightly mist a 9x13 baking dish with cooking spray and set aside.
- Place the chicken pieces into a gallon zip top bag with the flour and seal. Shake/massage the bag contents until the chicken is coated with flour.
- In a shallow dish, combine the egg whites and milk and beat together lightly with a whisk or fork. In a separate shallow dish, combine the corn flake crumbs, salt, pepper, onion powder, parsley and shredded cheddar and stir together until well combined.
- Take one of the chicken pieces from the bag and dip it into the egg white mixture to coat all sides, then transfer it to the crumby cheese mixture and coat all sides with crumbs and cheese. Place the coated chicken in the prepared baking dish and repeat the coating process with all remaining pieces of chicken. If any of the crumb/cheese mixture is remaining, sprinkle it over the top of the chicken in the dish.
- Lightly mist the tops of the chicken breasts with cooking spray and cover the dish with aluminum foil. Bake for 35 minutes. Remove the aluminum foil and bake for another 10-12 minutes uncovered until the coating is crispy.
- When the chicken goes back in the oven, combine the cream of chicken soup, sour cream and butter in a small saucepan and bring over medium heat. Cook, stirring occasionally, until the sauce is heated through. When the chicken is done, serve the sauce over the chicken. One serving is two pieces of chicken and 3 tablespoons of sauce.
Nutrition Facts : Calories 337 kcal, ServingSize 1 serving
CRISP CHICKEN BITES
Summer holidays often mean kids friends are round for dinner, make sure there's something in the freezer with these yummy bites
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Snack, Supper
Time 25m
Yield Serve 12 for lunch
Number Of Ingredients 4
Steps:
- Cut the chicken breasts into small chunks, each about the size of a marble (you should get roughly 15 pieces per breast). Put the pesto in a bowl and mix together with the chicken until coated all over. Tip the breadcrumbs into a large freezer bag.
- Add the chicken pieces in batches to the bag and give it a good shake to coat. Place a piece of greaseproof paper on a baking sheet, then lay the chicken pieces on the sheet, making sure none of them are touching. Put in the freezer and, when frozen solid, take off the baking sheet and store in a container or freezer bag.
- To cook, heat oven to 220C/fan 200C/ gas 7. Pour a little oil onto a shallow baking tray, just enough to cover it. Put the tray in the oven and let it heat up for 5 mins. Tip the chicken onto the sheet and return to the oven for 10-15 mins until crisp and cooked through.
Nutrition Facts : Calories 195 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 0.65 milligram of sodium
CRISPY CHICKEN BITES WITH CORNFLAKES
What are you waiting for? Start making the salad, while we fry up these Crispy Chicken Bites with Cornflakes
Provided by Vanya Georgieva
Categories Chicken
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Cut the chicken fillet into strips. Season with salt and black pepper . Squeeze the lemon juice over the meat.
- Stir the meat around with your hands and leave it for about 30 min. in the fridge.
- Roll each piece of chicken in flour first, then eggs and finally in the crumbled cornflakes.
- Fry the chicken bites in preheated oil until they get a crispy, golden crust.
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- Sprinkle flour, Italian seasoning, and desired amount of salt and pepper (I use about 3/4 tsp salt and 1/2 tsp pepper) over chicken. Toss well to evenly coat (all flour should stick to chicken and not be left behind on cutting board, keep tossing if needed).
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FRIED CHICKEN BITES RECIPE | MYRECIPES
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5/5 (2)Total Time 50 minsServings 4-6
- Combine first 7 ingredients in a small bowl; reserve half of spice mixture. Cut chicken into 1-inch pieces. Place chicken in a medium bowl, and toss with remaining spice mixture until coated. Stir in buttermilk; cover and chill 24 hours.
- Tear bread into pieces, and place in a food processor with reserved spice mixture. Process until mixture resembles cornmeal. Stir in flour. Remove chicken pieces from buttermilk, discarding buttermilk. Dredge chicken in breadcrumb mixture.
- Pour oil to depth of 2 inches into a Dutch oven; heat to 350°. Fry chicken, in batches, 6 to 7 minutes on each side or until golden brown and done. Drain on a wire rack over paper towels. Sprinkle with salt to taste. Serve warm or cold with blue cheese dressing or honey mustard.
CRISPY BAKED PARMESAN CHICKEN BITES - LINGER
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5/5 (6)Total Time 25 minsCategory ChickenCalories 374 per serving
- Combine in a large mixing bowl 3 cups buttermilk, 3 large cloves garlic (minced), 1 1/2 teaspoon red pepper flakes, 1 tablespoon smoked paprika, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 1/2 teaspoon hot pepper sauce (Tabasco), 3-4 large sprigs of rosemary, and 4-5 large sprigs of Thyme.and the first nine ingredients of the brine into a large bowl. Mix all together.
- Add 3 pounds cubed boneless, skinless chicken breast and transfer to a large ziplock bag and place it on a large plate. Refrigerate for 24 hours. Turn the bag over three or four times during the marinating process.
- Combine 2 tablespoons olive oil and panko breadcrumbs. Spread the panko breadcrumbs on a baking sheet and shake them to an even layer. Place them in the preheated oven and bake for 4 to 5 minutes until nice and toasted.
EXTRA CRISPY DEEP FRIED CHICKEN BITES
From thehungrybites.com
Cuisine American, MediterraneanTotal Time 5 hrs 20 minsCategory Appetizer, Side Dish
- Mix the ingredients for the marinade in a bowl, add the chicken, mix to coat well and refrigerate for at least 4 hours or even overnight.
- Place the flour, onion powder, paprika, cumin and cayenne (if used) in a zip log bag and shake a little to mix.Take chicken out of the marinade, place in the bag, seal and shake well until all the pieces are fully coated.
- Place the crumbs in a big plate.Place the eggs in a bowl, add a pinch of salt and beat them well.
- Dip each chicken piece in the eggs, coat with breadcrumbs and place on plate.Let them rest for 5-10 minutes.
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- Cut the chicken breast into 1-inch pieces. Pat the chicken pieces dry with a paper towel then place the chicken pieces in a mixing bowl. Add the garlic, paprika, cayenne, onion, salt, and pepper to the bowl with the chicken and stir until all the chicken is well coated in spices.
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- Using tongs dip the chicken pieces one at a time into the flour, shake off any excess flour thsn dip into the beaten egg, shake off any excess egg and dip into the flour again until well coated. Shake off any excess flour and place the coated chicken on the empty plate. Continue this process until all the chicken pieces are coated.
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- Place the chicken in a bowl and season with Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon of black pepper and set aside. Add 2 tablespoon of ghee to a cast iron skillet or deep skillet over medium-high heat.
- Once melted and rippling, add half of the chicken and don’t move it for about 1 minute to get it crispy on one side. Stir and cook to crisp all sides for another 2-3 minutes. Remove the chicken to a paper towel lined plate and repeat the process with the other half of the chicken. This is so the chicken gets crispy rather than filling the pan too much and steaming the chicken. Add the first batch back to the pan then reduce the heat to medium and add the remaining ghee and garlic. Stir and cook the garlic for 1-2 minutes then transfer all of the chicken bites to the same paper towel lined plate.
- Add the chicken stock to the pan and stir with a wooden spoon to deglaze it, removing any brown bites from the bottom of the pan. Add asparagus and the remaining salt and pepper and lemon juice and stir. Close the lid and steam, with the heat still on medium, for 3-4 minutes. Open the lid and add chicken back to the pan. Finish with another squeeze of lemon juice and chopped parsley.
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- For the Chicken bites, make the seasoned bread crumbs. Combine Panko, lemon pepper, garlic powder, ground black pepper, salt, and cayenne pepper (if using) in a bowl. Set aside.
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- Heat about 2 inches of canola oil in a large pan over medium heat until a few breadcrumbs dropped in the oil start to sizzle immediately. Fry the chicken, in batches if necessary, until golden brown and cooked through. Be careful not to overcrowd the pan. Drain on paper towel.
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