CRISPY CHICKEN STRIPS
Serve these family-friendly crunchy chicken bites with carrot salad, tomato sauce and a baked potato. Use panko breadcrumbs if you can, as they're larger and crisper
Provided by Lulu Grimes
Categories Dinner, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Pour the buttermilk into a wide, shallow bowl. Cut each chicken breast in half horizontally and pat dry with kitchen paper. Turn them over in the buttermilk, leave in the dish and chill for 1 hr. Meanwhile, for the salad, mix the carrot with the lemon juice and olive oil. Mix the sauce ingredients together in another bowl and set both aside.
- Heat a large, non-stick frying pan, tip in the breadcrumbs and toast in the dry pan for 2-3 mins until pale brown, stirring regularly so they don't burn. Tip into a bowl and break up any large clumps.
- Heat oven to 230C/210C fan/gas 8. Tip the crumbs onto a large plate, then lift the chicken breasts from the buttermilk, and roll them in the crumbs, making sure they are coated evenly.
- Heat ½ tbsp of oil in a non-stick frying pan. Fry the chicken for 1-2 mins over a medium-high heat, then turn it over, adding the rest of the oil and fry for 1 min more.
- Transfer the chicken to a baking sheet and bake for 5 mins, then rest for 5 mins and cut into strips. Serve the chicken and the carrot salad with the sauce and baked potatoes.
Nutrition Facts : Calories 229 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium
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 CRUNCHY CHICKEN BITES
Make and share this Crispy Crunchy Chicken Bites recipe from Food.com.
Provided by Mirj2338
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
CRISPY CHICKEN FINGERS
Use panko to coat these strips of chicken breast, then dip them in your favorite sauce.
Provided by Food Network Kitchen
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
- Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.
CRISP CHICKEN BITES
A great snack for kids. Using pesto adds flavor and means you don't have to bother dipping the chicken in four and egg before coating in crumbs.
Provided by English_Rose
Categories Lunch/Snacks
Time 25m
Yield 60 bites
Number Of Ingredients 4
Steps:
- Cut the chicken into bite sized pieces (about 15 pieces per breast).
- Put the pesto in a bowl and mix with the chicken until well coated.
- Tip the crumbs into a plastic bag.
- Add the chicken pieces in batches to the bag and give it a good shake to coat.
- Heat the oven to 425°F Pour a little oil onto a shallow baking tray to cover it.
- Heat the tray in the oven for 5 minutes.
- Tip the chicken onto the tray and return to the oven for 15 mins until crisp and cooked through.
Nutrition Facts : Calories 27.3, Fat 0.3, SaturatedFat 0.1, Cholesterol 4.6, Sodium 39.7, Carbohydrate 3.4, Fiber 0.2, Sugar 0.3, Protein 2.5
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
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
CRUNCHY CHICKEN BITES
Provided by Food Network
Time 45m
Yield 6-8 Servings
Number Of Ingredients 5
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.
TATER CRISP CHICKEN
This is just like potato fried chicken, but I like to think of it as a little bit healthier!
Provided by Krissy Jinkerson
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 1h20m
Yield 10
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place melted butter or margarine in a shallow dish or bowl, then place potato flakes in a separate shallow dish or bowl. Roll chicken pieces in butter or margarine, then in potato flakes. Place coated chicken pieces in a 9x13 inch baking dish, skin side up.
- Bake at 400 degrees F (200 degrees C) for 1 hour.
Nutrition Facts : Calories 509 calories, Carbohydrate 7.8 g, Cholesterol 187.4 mg, Fat 38.7 g, Fiber 0.6 g, Protein 31.3 g, SaturatedFat 17.4 g, Sodium 272.7 mg, Sugar 0.3 g
CRISPY CIDER-BATTERED CHICKEN FINGERS
Believe it or not, the best beer batter isn't made with beer! It's actually done with sparkling apple cider, which produces a light, beautifully crispy, and very flavorful coating. Not to mention it's super easy.
Provided by Chef John
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Cut each chicken breast into 6 finger-sized strips, and transfer into a mixing bowl.
- Season with kosher salt, black pepper, and cayenne and toss until evenly coated. Sprinkle the all-purpose flour over top and shake the bowl to coat the strips. Toss until all the surfaces are completely coated, and then transfer onto a rack or plate. Place in the refrigerator, uncovered, for at least 10 minutes, or until ready to fry.
- Meanwhile, whisk self-rising flour and sparkling apple cider together in a mixing bowl to form a thin batter. Batter should be somewhere between a thin pancake batter and a crepe batter, but still thick enough to coat the back of a spoon. Place in the refrigerator to rest for 5 to 10 minutes before using.
- Mix Dijon mustard, vinegar, hot sauce, and sugar together for dipping sauce in a bowl.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Dip each chicken finger into the batter to coat. Deep-fry in batches in the hot oil until golden brown, crispy, and no longer pink in the centers, 3 to 4 1/2 minutes. Drain on paper towels and serve immediately with dipping sauce.
Nutrition Facts : Calories 387.2 calories, Carbohydrate 26.7 g, Cholesterol 64.6 mg, Fat 21.2 g, Fiber 0.7 g, Protein 20.6 g, SaturatedFat 4.1 g, Sodium 916.8 mg, Sugar 4.2 g
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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.
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