Crunchy Chicken Bites Recipes

CRISP CHICKEN BITES

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.

CRISPY CRUNCHY CHICKEN BITES

Steps:

• Mix the garlic, ginger, lemon juice and soy sauce in a large, sturdy, sealable plastic bag.
• Slice the chicken breasts into one-inch slices.
• Place the chicken in the marinade and refrigerate over night.
• Melt the apricot preserves in a small saucepan until smooth.
• In a small serving bowl, mix the mustard and hot water until smooth.
• Blend the apricots and lemon juice into the mustard mixture and garnish, if desired.
• Set aside to cool.
• Mix the ground almonds and sesame seeds.
• Heat about two inches of the oil over medium heat in a large skillet to about 350 degrees.
• Dip the chicken pieces into the almond-sesame mixture and deep fry several at a time until golden brown on each side, about one minute.
• If they brown too fast, remove the skillet from the heat for a few minutes and reduce the heat.
• Drain the chicken thoroughly on paper towels before serving hot with the dip.

THE BEST CRISPY BAKED CHICKEN NUGGETS

Steps:

• Preheat oven to 400 degrees F.
• Add panko breadcrumbs to a large baking sheet and spread out in an even layer. Spray breadcrumbs with nonstick olive oil cooking spray. Bake for 2 minutes, then stir breadcrumbs (or just give the pan a shake) and then bake for 2-3 minutes or until breadcrumbs are golden brown. Keep heat in the oven.
• Transfer breadcrumbs to a medium bowl. Whisk in spices: salt, black pepper, onion powder, paprika, garlic powder and cayenne pepper. Set aside.
• In a separate medium bowl, whisk together the eggs and almond milk. Set aside.
• Line the large baking sheet with an oven safe wire metal rack. Spray with nonstick cooking spray.
• Dip each chicken cube into the egg mixture, then use a tong to grab each chicken nugget and toss into the breadcrumb mixture to completely coat with breadcrumbs. Use tongs to transfer to the wire rack, placing about 1 inch apart.
• Generously spray the tops of the chicken nuggets with nonstick spray. Bake in the oven for 15-20 minutes until cooked through and temp reaches 165 degrees F with a meat thermometer. Serves 4. Serve with BBQ sauce, honey mustard, ketchup or whatever sauce you'd like!

PARMESAN CHICKEN BITES

Steps:

• Heat vegetable oil in a large skillet over medium high heat. Season chicken with salt and pepper, to taste. In a large bowl, combine Panko, Parmesan, garlic powder and smoked paprika; season with salt and pepper, to taste. Set aside. Working in batches, dredge chicken in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Add chicken to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate. Serve immediately, garnished with Parmesan and parsley, if desired.

CRUNCHY CHICKEN BITES

Steps:

• 1.Pre-heat oven to 350°F. 2.In a mixing bowl, combine chicken, contents of seasoning package and the flour. Toss until chicken is evenly coated. 3.In a separate bowl, lightly whisk the eggs. 4.Place the tortilla strips into a gallon size re-sealable storage bag and close. Using a rolling pin, roll over the bag until the strips are finely crushed. Transfer to a mixing bowl or shallow pan. 5.Shaking off any excess flour/seasoning mixture, place the chicken first into the eggs and coat, then roll the pieces in the crushed tortilla strips until they are well coated. Arrange on a baking sheet, leaving a little space between each one to ensure the chicken cooks evenly on all sides. 6.Bake for 15-20 minutes, or until lightly browned and the internal temperature reads 165°F on a thermometer. Serve warm with dipping sauce of your choice.