Crunchy 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 CHICKEN STRIPS

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.

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.

CRUNCHY CHICKEN BITES

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.

CRUNCHY CHICKEN BITES

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.

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.