Crispy Crunchy Chicken Bites Recipes

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.

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:

• 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.

Steps:

• Combine soup, egg and seasoned salt in a bowl and set aside (soup is already salted so be careful on amount of seasoned salt you add).
• Mix together flour, cornstarch, garlic powder, paprika, salt and pepper in a resealable plastic bag.
• Dip chicken pieces into soup mixture and turn so as to coat all over.
• Place chicken pieces (one at a time) in bag with flour mixture, seal bag and shake to coat chicken (if more flour mixture is needed, add equal amounts of flour and cornstarch to bag).
• Place coated pieces of chicken on a platter and allow to set until the coating becomes doughy (this is critical to ensure crispiness when fried).
• Heat oil in a deep fryer or in a skillet over medium heat, using enough oil to cover chicken pieces when fried (you can test oil in skillet by dropping a piece of the doughy coating into the hot oil- oil is ready when dough begins frying immediately).
• Once chicken is doughy, fry pieces in oil for approx 5-8 minutes or until cooked through and juices run clear.
• Drain pieces on paper towel and serve.

Steps:

• Preheat the oven to 400 degrees. Line a 15x10 inch pan with foil, spray with nonstick cooking spray. Cube the chicken into nugget size pieces or a little bigger. On a plate, mix the cornflakes, paprika, salt and pepper. On another plate, beat the egg until thoroughly mixed. Dip the chicken pieces into the egg, then the cornflake mixture. Place the chicken onto the pan and drizzle with the butter.
• Bake twenty minutes or until brown on top, turning once. Please check to make sure they are done, as different breasts are of different thicknesses.

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.