Crispy Chicken Bites Food

CRISP CHICKEN BITES

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.

CRISPY CRUNCHY CHICKEN BITES

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 BITES

Steps:

• Cube chicken into 1" cubes. Set aside in a bowl.
• In a shallow bowl/plate, mix together the flour and seasoning. In another bowl, whisk the egg and heavy cream together.
• Dip a piece of chicken into the flour mixture, then the egg mixture and then back again into the flour mixture, patting the flour well into the chicken.
• Set the piece of chicken aside on a sheet pan and continue repeating the process for the remainder of the chicken pieces.
• Fill a deep skillet with about 2-3" of canola oil and bring to medium heat, around 350 F.
• Deep fry the chicken cubes for about 5 minutes, until crispy brown and fully cooked on the inside. Do 2 batches to prevent overcrowding.
• Remove the chicken from the oil and set for a couple of minutes on a paper towel to drain any excess oil.
• Transfer to a plate and serve with your favorite sauce.

HONEY FRIED CHICKEN BITES

Steps:

• Combine 1/2 cup buttermilk, 1/3 cup pickle juice, 2 tablespoons hot sauce, 1/2 teaspoon salt and several grinds of pepper in a large resealable plastic bag. Add the chicken thighs, seal the bag and shake to evenly disperse. Refrigerate and let marinate for at least 2 hours or up to overnight.
• Whisk together the honey, chopped pickles and the remaining 2 tablespoons each pickle juice and hot sauce in a large bowl until well combined.
• Whisk together the flour, paprika, mustard, 1/2 teaspoon salt and 3/4 teaspoon pepper in a large bowl. Pour in the remaining 1/4 cup of buttermilk and use your fingers to work it in, making the flour shaggy.
• Fill a large, wide Dutch oven or pot with about 2 1/2 inches of oil, then add the shortening. Attach a deep-fat fry thermometer to the side of the pot and bring to 350 degrees F over medium heat. Line a large baking sheet with paper towels and a wire rack if desired and set aside.
• Drain the chicken in a colander but do not pat dry. Transfer the chicken to the flour mixture, making sure to press the pieces into the flour to fully coat. Set on a plate. (If you notice the chicken getting soggy in any spots as it sits, dredge it in the flour mixture again.)
• When the oil is at 350 degrees F, very carefully slide the breaded chicken into the oil and fry until deep golden brown with an internal temperature of about 170 degrees F, about 4 minutes. Remove to the lined baking sheet and sprinkle with a little salt.
• Put the chicken in the bowl with the honey mixture and toss to coat. Serve in paper cones with toothpicks for skewering the chicken bites.

CRISPY CHICKEN PARM BALLS

Steps:

• Fill a large Dutch oven or pot halfway with oil. Attach a deep-fat fry thermometer on the side. Heat over medium to 350 degrees F.
• Meanwhile, mix together the chicken, Italian seasoning, egg, 1/4 cup panko, 1 teaspoon salt and a few grinds of pepper in a large bowl.
• Scoop out 2 heaping tablespoons of the chicken mixture and flatten into a 2-inch circle in your hand. Put a mozzarella cube in the center of the circle. Pat the meat mixture around the cheese to encase it in a ball. Set the ball aside on a plate or baking sheet and repeat with the remaining mozzarella and chicken mixture.
• Stir together the Parmesan, remaining 1 cup panko and 1 teaspoon salt in a medium bowl.
• Working one at a time, toss the chicken balls in the panko mixture until they are completely coated, pressings the panko into the ball with your hands to make sure it sticks.
• Fry the balls in batches until deep golden brown and the chicken is cooked through, 6 to 8 minutes.
• Serve with the marinara for dipping.