BBQ CHICKEN NACHO POPPERS RECIPE BY TASTY
Here's what you need: whipped cream cheese, shredded cheese blend, shredded chicken, red pepper, green pepper, fresh parsley, BBQ sauce, all-purpose flour, eggs, nacho cheese chip, vegetable oil, fresh parsley, guacamole, salsa, sour cream
Provided by Frank Tiu
Categories Appetizers
Yield 24 poppers
Number Of Ingredients 15
Steps:
- In a large bowl, combine the cream cheese, cheese, chicken, peppers, parsley, and barbecue sauce.
- Transfer the mixture to a parchment paper-lined 9x9-inch (23x23-cm) square pan. Spread the mixture evenly and freeze for 1 hour, or until firm.
- Cut the block into 32 triangle poppers.
- Pour the flour, eggs, and crushed nacho chips into 3 separate medium bowls. Double bread the poppers by dipping them in the flour, egg wash, and nacho chips, then again in the egg wash and nacho chips.
- Heat the oil in a large pot to 375°F (190°C).
- Fry the poppers, four at a time, for 40 seconds, or until golden brown.
- Sprinkle parsley on top of the poppers.
- Serve with guacamole, salsa, and sour cream.
- Nutrition Calories: 5819 Fat: 588 grams Carbs: 127 grams Fiber: 9 grams Sugars: 10 grams Protein: 28 grams
- Enjoy!
BBQ CHICKEN DIPPERS RECIPE BY TASTY
Here's what you need: refrigerated pizza dough, shredded chicken, BBQ sauce, shredded cheddar cheese, red onion, fresh parsley
Provided by Hannah Williams
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F (200°C).
- In a bowl, mix shredded chicken with ½ cup (115) barbecue sauce. Set aside.
- Spread pizza dough out on a parchment-lined pan.
- Bake 10 minutes.
- Top with remaining barbecue sauce, cheddar, chicken, mozzarella, red onion, and parsley.
- Bake an additional 10 minutes.
- Slice and dip!
- Enjoy!
Nutrition Facts : Calories 645 calories, Carbohydrate 89 grams, Fat 19 grams, Fiber 3 grams, Protein 26 grams, Sugar 27 grams
EASY TO SERVE CHICKEN PARMESAN POPPERS RECIPE BY TASTY
Be the hit of the party and feed a hungry crowd with these Chicken Parm Poppers! Everyone will love the crispy breaded outside and cheesy mozzarella inside. The cherry pepper gives it the perfect surprise kick and the marinara sauce on top balances the flavor.
Provided by Tasty
Categories Appetizers
Time 1h10m
Yield 14 poppers
Number Of Ingredients 23
Steps:
- Drain and dry the pickled cherry peppers, then cut off the tops and use a teaspoon to scoop out the seeds. Place a mozzarella ball inside of each one.
- Make the chicken mixture: In a large bowl, combine the ground chicken, egg, Parmesan, milk, bread crumbs, onion, parsley, garlic powder, pepper, and salt. Mix well.
- Take a golf ball-size amount of the chicken mixture and pat it out flat in your palm. Place a stuffed cherry pepper in the center and wrap the chicken mixture around it until completely covered, rolling into a ball. Repeat with the remaining cherry peppers.
- Chill for 20 minutes.
- Preheat the oven to 450°F (230°C).
- Prepare for frying: Add the bread crumbs to a medium bowl with the Parmesan, dried parsley, garlic powder, and salt. Beat the eggs in a separate medium bowl. Add the flour to another medium bowl.
- Toss a chicken meatball in the flour, then coat in the eggs, then roll in the bread crumbs. Repeat with remaining meatballs.
- Heat a large pan with ¼ inch (6 ml) of canola oil over medium-high heat until the oil reaches 400°F (200˚C).
- Working in batches, fry the chicken meatballs for 1-2 minutes on each side, or until light golden brown. Once finished, blot dry with paper towels and transfer to a greased baking sheet.
- Dollop 1 tablespoon of marinara sauce on each ball, then top with a piece of mozzarella cheese.
- Bake for 8 minutes, or until meatballs are cooked through with an internal temperature of 165°F (75˚C).
- Sprinkle with parsley and serve.
- Enjoy!
BBQ CHICKEN POPPERS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic powder, chili powder, flour, eggs, oil, BBQ sauce
Provided by Alvin Zhou
Categories Snacks
Time 30m
Yield 10 poppers
Number Of Ingredients 9
Steps:
- Slice chicken breasts into bite-sized chunks.
- Combine the chicken with the salt, pepper, garlic powder, and chili powder, mixing until evenly seasoned.
- Place the flour and eggs into separate bowls.
- Dip a piece of chicken into the flour, then the egg, then back into the flour. Repeat with the rest of the chicken.
- Heat oil in a large pot over medium-high heat.
- Fry the chicken pieces until deep-golden brown and crispy.
- Set aside on a paper towel to drain.
- In a pan over medium heat, cook the BBQ sauce until bubbly.
- Toss the chicken in the sauce until evenly glazed.
- Enjoy!
Nutrition Facts : Calories 177 calories, Carbohydrate 17 grams, Fat 5 grams, Fiber 0 grams, Protein 13 grams, Sugar 4 grams
CHICKEN AND BACON BBQ 3000 POPPERS / PENZEYS
This is from Penzeys catalog... I haven't tried it yet, but what could possibly go wrong with bacon + Penzeys? Admittedly it calls for one of their seasonings and yes, it would be best to use it, but you could substitute your favorite smokey BBQ seasoning. Theirs is a blend of salt, paprika, black pepper, nutmeg, mustard, allspice, citric acid, garlic powder, ginger, sage, thyme, white pepper, cinnamon, and natural smoke flavor. Recipe courtesy of Penzeys reader, Carol Smith-Barnes.
Provided by Sandi From CA
Categories < 60 Mins
Time 1h
Yield 45 pieces
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Spray cooking spray on a flat, non-stick roasting rack and place that on a roasting or broiling pan lined with aluminum foil. Set aside.
- Cut the chicken breasts into 1-inch cubes.
- Cut each bacon slice into thirds. It's easier to do when you leave the pound of bacon intact rather than separating the slices.
- Wrap a piece of bacon around each chicken cube and secure with a wooden toothpick.
- Combine the BBQ seasoning with the brown sugar.
- Drop each meat skewer into the mixture and toss gently with your fingers until completely coated.
- Arrange the poppers on the rack and bake at 350F for 30-35 minutes, until the bacon is crisp and the topping browned.
- NOMS!
FILIPINO-STYLE BARBECUE CHICKEN
I'm showing you how I make what is probably the best barbecue chicken you've never had, which I should've already done, but I've hesitated since one of the main ingredients is banana ketchup. But then I remembered that I teach people to cook things, so this includes a recipe for this special ingredient.
Provided by Chef John
Categories BBQ & Grilled Chicken Skewers and Kabobs
Time 4h45m
Yield 6
Number Of Ingredients 26
Steps:
- Mash ripe banana, tomato paste, vinegar, brown sugar, oil, ginger, onion powder, garlic powder, cayenne, salt, allspice, and turmeric together in a saucepan. Add water and stir to combine.
- Place over medium-high heat and bring to a simmer. Stir to combine. Reduce heat to medium and simmer until reduced and thickened, 7 to 10 minutes. Remove from heat; reserve 3 tablespoons for the basting sauce, leaving about 1/2 cup for the marinade.
- Transfer ½ cup banana ketchup to a bowl and add lemon-lime soda, soy sauce, garlic, brown sugar, black pepper, and lemon juice for the marinade. Whisk until combined. Add halved chicken thighs and toss to coat.
- Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours.
- When you are ready to cook the chicken, combine reserved 3 tablespoons banana ketchup, soy sauce, brown sugar, oil, and fish sauce in a small bowl for basting sauce.
- Preheat a charcoal grill until coals are very hot.
- Remove chicken from the refrigerator and place on metal skewers, folding in half with the smooth side on the outside, the rougher side folded in.
- Grill chicken over hot coals until no longer pink in the centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes. Serve with accumulated juices or extra basting sauce.
Nutrition Facts : Calories 368.2 calories, Carbohydrate 26.5 g, Cholesterol 157 mg, Fat 11.4 g, Fiber 2.2 g, Protein 40.2 g, SaturatedFat 2.5 g, Sodium 2052.3 mg
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