Chicken Bites With Spice Recipes

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HOT & SPICY CHICKEN BITES

-Taste of Home Cooking School

Provided by Taste of Home

Time 15m

Yield 4 servings.

Number Of Ingredients 8



Hot & Spicy Chicken Bites image

Steps:

  • Combine chicken, red pepper, chili powder, garlic powder, salt, and hot pepper sauce in a medium or large ZIPLOC Brand Zip 'n Steam Bag. Seal bag and shake to mix ingredients. Place ingredients into an even, single layer. Place bag in a microwave., Cook on high for 4 minutes (Medium bag) or 3-1/2 minutes (Large bag) or until chicken juices run clear. If needed, continue microwaving for 30-second intervals until chicken is done., Let stand 1 minute before handling. Gently squeeze bag to distribute seasonings. Carefully open bag. Spoon 1 tablespoon lime juice over chicken. Season with additional salt and hot pepper sauce if desired. Serve over a bed of lettuce.

Nutrition Facts :

2 boneless skinless chicken breasts, cut into 1-inch cubes
1/2 cup finely chopped sweet red pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 tablespoon lime juice
Shredded lettuce

SPICY FRIED CHICKEN BITES WITH DERBY DIP

Provided by Brian Boitano

Categories     appetizer

Time 2h43m

Yield 6 servings

Number Of Ingredients 14



Spicy Fried Chicken Bites with Derby Dip image

Steps:

  • Preheat oven to 375 degrees F.
  • Put the bacon onto a baking sheet and bake until crisp about 12 minutes. Transfer the bacon to a plate lined with paper towels. Reserve 2 tablespoons of the bacon fat. Once the bacon is cool enough to handle, chop into small pieces.
  • Cut the chicken into bite-size pieces. In a large bowl combine the buttermilk, hot sauce, and chicken. Cover and let marinate in refrigerator for at least 2 hours or up to overnight.
  • In a glass baking dish, whisk together the flour, cayenne pepper, paprika, garlic powder, and salt and pepper. Remove the chicken from the buttermilk and add to the seasoned flour. Make sure all the chicken pieces are thoroughly coated. Remove the chicken from the flour mixture and put back into the buttermilk. Remove chicken from buttermilk and put back into the seasoned flour mixture for a second coating. Transfer the double coated chicken to a baking sheet and reserve.
  • Heat the canola oil in a large cast iron skillet to 350 degrees F. Add the reserved 2 tablespoons bacon fat. Working in batches, fry the chicken until golden brown, about 3 to 4 minutes per side. Transfer the cooked chicken to a sheet pan lined with paper towels.
  • In a medium bowl stir together the sour cream, mayonnaise and blue cheese. Stir in the crumbled bacon.
  • Serve the chicken with the Derby Dip on the side.

4 strips bacon
1 1/2 pounds boneless skinless chicken
2 cups buttermilk
2 tablespoons hot sauce
2 1/2 cups all-purpose flour
2 teaspoons cayenne pepper
2 teaspoons paprika
1 teaspoon garlic powder
1 tablespoon salt
1 teaspoon freshly ground black pepper
2 cups canola oil
3/4 cup sour cream
1 tablespoon mayonnaise
1/4 cup blue cheese, room temperature, cut into small pieces

MEAL PREP CHICKEN BITES

These herby nuggets of chicken are delicious straight from the skillet. Or, you can make them on a Sunday and keep them on hand for last-minute meals. They're great tossed with noodles, slipped into a sandwich and more.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 7



Meal Prep Chicken Bites image

Steps:

  • Toss the chicken with the parsley, garlic powder, dill, onion powder, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and a few grinds of pepper until evenly coated.
  • Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the chicken and cook undisturbed until just starting to turn white, about 1 minute. Reduce the heat to low, cover and cook undisturbed until the chicken is cooked through, about 5 minutes.
  • The chicken will keep up to 4 days. Let cool completely before refrigerating.
  • Ranch Style: Serve with ranch dressing for dipping and smashed potatoes and green beans alongside.
  • Pesto Noodles: Toss the chicken with store-bought pesto and serve on top of buttered egg noodles.
  • Buffalo Style: Toss the chicken with store-bought buffalo sauce and serve with carrot and celery sticks and roasted cauliflower.
  • Greek Pita: Tuck the chicken into pita pockets and top with sliced red onion, cucumber and tomato, pitted olives and plain yogurt.

1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch pieces
3 tablespoons dried parsley
2 tablespoons garlic powder
2 tablespoons dried dill
2 teaspoons onion powder
1/4 cup olive oil
Kosher salt and freshly ground black pepper

STICKY GARLIC CHICKEN BITES RECIPE BY TASTY

Here's what you need: chicken breasts, egg, panko breadcrumbs, salt, pepper, soy sauce, honey, garlic, hoisin sauce, sriracha, grated ginger, spring onion, sesame seed

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 13



Sticky Garlic Chicken Bites Recipe by Tasty image

Steps:

  • Preheat oven to 400°F (200°C).
  • Cut the chicken breasts into small bite-size pieces.
  • Dip chicken pieces into egg mixture then coat with panko.
  • Place the breaded chicken onto a baking sheet and season with salt and pepper.
  • Bake 20 minutes until golden brown and cooked through.
  • Mix together soy sauce, honey, garlic, hoisin sauce, sriracha and grated ginger in a saucepan and bring to boil, remove from heat.
  • Toss chicken bites in the sauce until thoroughly coated.
  • Serve immediately with chopped spring onion and sesame seeds.
  • Enjoy!

Nutrition Facts : Calories 862 calories, Carbohydrate 130 grams, Fat 9 grams, Fiber 2 grams, Protein 66 grams, Sugar 56 grams

2 chicken breasts
1 egg, beaten
2 cups panko breadcrumbs
salt
pepper
4 tablespoons soy sauce
4 tablespoons honey
4 cloves garlic, crushed
2 tablespoons hoisin sauce
1 tablespoon sriracha
1 tablespoon grated ginger
spring onion, for garnish
sesame seed, for garnish

SPICE MIX FOR CHICKEN

This was given to me by a friend and it is wonderful.

Provided by Shauna

Time 10m

Yield 10

Number Of Ingredients 12



Spice Mix for Chicken image

Steps:

  • In a medium bowl, stir together the flour, salt, celery salt, pepper, dry mustard, paprika, garlic powder, thyme, savory, ginger, basil and oregano. Keep mixture in an airtight container.
  • To use: Steam chicken until tender, dip pieces in beaten egg then roll in the spice mixture. Deep fry for 3 minutes on each side.

Nutrition Facts : Calories 111.5 calories, Carbohydrate 21.8 g, Fat 1.1 g, Fiber 1.8 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 847.9 mg, Sugar 0.4 g

2 cups all-purpose flour
1 tablespoon salt
1 teaspoon celery salt
1 tablespoon black pepper
2 tablespoons dry mustard
4 teaspoons paprika
1 tablespoon garlic powder
5 teaspoons dried thyme
1 teaspoon dried savory
1 teaspoon ground ginger
½ teaspoon dried basil
½ teaspoon dried oregano

SPICY CHICKEN BITES WITH CUCUMBER DIP

Aother recipe from Cooking Light's Open House Plan! This looks good enough to have for dinner rather than an appetizer with some brown rice. Have not yet tried it - prep/cook times approx.

Provided by basia1

Categories     Chicken

Time 45m

Yield 40 serving(s)

Number Of Ingredients 18



Spicy Chicken Bites with Cucumber Dip image

Steps:

  • Place half of chicken in a food processor; pulse 6 times or until chicken is coarsely chopped.
  • Spoon into a large bowl; repeat procedure with remaining chicken.
  • Add onion, garlic, and egg.
  • Combine breadcrumbs and next 6 ingredients; add chicken mixture, stirring well.
  • Shape mixture into 40 (1-inch) balls.
  • Place flour in a medium bowl.
  • Roll each chicken ball in flour; place in an 11 x 7-inch baking dish.
  • Microwave at medium-high (70% power) 6 minutes, stirring every 2 minutes.
  • Combine oil and paprika in a skillet; place over medium heat until hot.
  • Add chicken balls; cook 10 minutes, stirring occasionally.
  • Serve warm with Cucumber Dip.
  • Cucumber Dip: Place cucumber on several layers of paper towels; cover with additional paper towels.
  • Let stand 15 minutes, pressing down occasionally.
  • Combine cucumber and remaining ingredients in a bowl; cover and chill.

Nutrition Facts : Calories 27.2, Fat 0.7, SaturatedFat 0.2, Cholesterol 12.2, Sodium 49.3, Carbohydrate 1.8, Fiber 0.1, Sugar 0.6, Protein 3.3

1 lb boneless skinless chicken breast, cut into 1 inch pieces
1/4 cup minced fresh onion
1 clove garlic, minced
1 large egg, lightly beaten
1/3 cup dry breadcrumbs
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/2 teaspoon curry powder
1/4 teaspoon black pepper
3 tablespoons all-purpose flour
2 teaspoons vegetable oil
1/4 teaspoon paprika
1 cup grated seeded peeled cucumber
1 cup plain low-fat yogurt
1 teaspoon dried dill
1/2 teaspoon lemon juice

CRISPY FIVE-SPICE CHICKEN

From Donna Hay's "Flavours". May substitute with pork fillets too. And i've tried it with panko (japanese breadcrumbs) with better, crispier results.

Provided by WaterMelon

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11



Crispy Five-Spice Chicken image

Steps:

  • Cut chicken breasts in half lengthways.
  • Dust lightly with cornflour and set aside.
  • Combine all coating ingredients in a shallow bowl or plate.
  • Dip chicken into beaten egg and then press firmly into the coating mixture.
  • (You can double coat as well, to ensure a good coating. Just dip again in egg, then the coating mixture.) Heat 1 cm of oil in frying pan over med-high heat.
  • Fry the chicken 2-3 minutes each side, until golden and crisp.
  • Do not crowd the pan.
  • Fry in batches if necessary.
  • Drain on absorbent paper.

Nutrition Facts : Calories 505.4, Fat 19.1, SaturatedFat 5.3, Cholesterol 185.8, Sodium 1106.1, Carbohydrate 40.1, Fiber 3, Sugar 3.5, Protein 40.9

4 chicken breasts
cornflour, for dusting
2 eggs, lightly beaten
oil, for shallow-frying
2 1/2 teaspoons Chinese five spice powder
2 cups fine breadcrumbs
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon salt
cracked black pepper, to taste
1 tablespoon flat leaf parsley, finely chopped

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