Deepfriedchickenbits Recipes

THE BEST EVER CHICKEN NUGGETS

Steps:

• Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
• Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.
• Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.

FRIED CHICKEN BITES

Steps:

• Stir together rum, lime juice, soy sauce, and sugar in a shallow bowl until sugar has dissolved. Add chicken and stir to coat. Marinate at room temperature 25 minutes.
• While chicken finishes marinating, heat 1 inch oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers.
• Meanwhile, whisk together flour, paprika, and 1/2 teaspoon salt in a shallow bowl. Drain chicken and pat dry. Dredge in flour, shaking off excess, then transfer to a plate.
• Fry chicken in 3 batches, turning occasionally, until deep golden brown and cooked through, 6 to 7 minutes per batch. (If chicken darkens too quickly, reduce heat.) Transfer to paper towels to drain.

COLD FRIED CHICKEN

Steps:

• One day before you're frying, mix all the soaking ingredients in a big container or two. Put the thighs in to soak, and refrigerate overnight.
• The following day, mix the dredging ingredients in a big deep bowl or high-sided roasting pan. Remove the chicken from the soak, piece by piece, allowing excess buttermilk to drip off away from the dredge. Drop each piece into flour mixture, a few at a time, leaving space between each piece. Shake, and toss to coat each piece evenly and thoroughly.
• Lay the dredged chicken on a rack set over a cookie sheet to allow the coating to dry and cling, leaving space between the pieces.
• Heat oil to 325 degrees, testing with a thermometer, or by dropping a few specks of flour in, and begin to fry when the specks sizzle calmly. Fry in batches, until just shy of golden. Continue until all have been fried, lowering the heat as needed to keep the temperature constant, and straining out excess flour to keep the oil clean. Let thighs rest on a rack over a cookie sheet or dish towel. Skim all the excess flour out of the oil, or carefully strain it into a new pot and raise heat to 350. Fry the thighs again, in batches, to (in Hamilton's words) "finish to gorgeous deep golden brown."
• Drain on a rack. Leave at room temperature for a same-day picnic, or refrigerate overnight if you're eating the following day. Bring buttermilk dressing! Bring hot sauce! Bring butter lettuce! Bring rosé!

DEEP FRIED CHICKEN BITS

Steps:

• Cut chicken into little strips approx 1 inch long.
• In a bowl add flour, paprika, pepper, mixed herbs, garlic powder and mix together well.
• Beat the two eggs in another bowl.
• Place oil in frying pan approx 1 inch deep and put on full heat until sizzling.
• Dip each strip of chicken in eggs, then coat in flour mixture until chicken is fully coated.
• Place in frying pan and turn until golden brown.
• Enjoy with salsa dip, garlic mayo, sweet chilli sauce -- Delicious!

BUFFALO CHICKEN DIP BITES

Steps:

• Line a 6x6 inch dish with parchment paper. Cut the parchment paper 2 inches longer and wider than the dish, so the parchment paper hangs over the edges.
• In a large bowl, combine all ingredients up through the ranch dressing mix until smooth and evenly mixed.
• Press the mixture into the prepared 6x6 inch dish, and smooth the mixture flat with an offset spatula or a rubber spatula.
• Cover and freeze until solid or at least 1 hour.
• Remove the mixture from the freezer and cut into 1x1-inch squares.
• Set up three shallow dishes; one dish for the flour, one for eggs/milk (beaten), and one for the breadcrumbs.
• Dip each mozzarella bite in the flour (shaking off excess), in the egg/milk mixture, in the breadcrumbs, back in the egg/milk mixture and back in the breadcrumbs. Add more breadcrumbs or egg mixture as needed.
• Set the prepared mozzarella bite on a small tray until all are ready.
• While preparing the Mozzarella bites, pour 3 inches of oil in a medium-sized, deep saucepan and bring the temperature to 350°F.
• When oil is ready, carefully place 4 mozzarella bites in the oil and stir to keep separated. The bites are ready when crispy and dark golden brown, approximately 1 minute. Transfer to a clean tray.
• Repeat until all mozzarella bites are fried.
• Serve hot with desired dipping sauces or dips such as Ranch dip, Buffalo Ranch dip, Honey Mustard, BBQ sauce.
• Enjoy!