Chicken Bites With Spice Recipes

Steps:

• Heat oil in a pan so that the chicken will be covered completely by oil.
• Cut chicken up into little bite size pieces.
• Place chicken in bowl and toss with 2 teaspoons of the hot sauce.
• In one bowl, place 1 cup of the pancake mix, and in another bowl place the remaining mix, 6 teaspoons hot sauce, and water and mix into a batter.
• Dip the chicken pieces first in the plain mix, the dredge in the batter.
• Next drop into oil and cook until well browned.
• Place on paper towel and sprinkle with salt. Enjoy!

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.

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.

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.

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!

Steps:

• Place chicken in shallow dish.
• In small bowl, mix olive oil, garlic, and black pepper.
• Pour over chicken.
• Cover and marinate 30 minutes.
• Drain.
• Preheat oven to 475°F.
• Mix bread crumbs and cayenne.
• Coat chicken.
• Arrange in a single layer on cookie sheet.
• Bake 10 minutes or until brown.

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.

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.