BARBECUE CHICKEN BITS
Folks who enjoy the taste of barbecue will gobble up these tender chunks of chicken coated in crushed barbecue potato chips. They're a hit at home and at parties. -Celena Cantrell-Richardson, Eau Claire, Michigan
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, whisk egg and milk. Place potato chips in another shallow bowl. Dip chicken in egg mixture, then roll in chips. Place in a single layer on a greased baking sheet. Bake at 400° for 10-15 minutes or until meat is no longer pink. Serve with barbecue sauce.
Nutrition Facts : Calories 383 calories, Fat 22g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 380mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 3g fiber), Protein 17g protein.
MEAL PREP CHICKEN BITES
These herby nuggets of chicken are delicious straight from the skillet. Or, you can make them on a Sunday and keep them on hand for last-minute meals. They're great tossed with noodles, slipped into a sandwich and more.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toss the chicken with the parsley, garlic powder, dill, onion powder, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and a few grinds of pepper until evenly coated.
- Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the chicken and cook undisturbed until just starting to turn white, about 1 minute. Reduce the heat to low, cover and cook undisturbed until the chicken is cooked through, about 5 minutes.
- The chicken will keep up to 4 days. Let cool completely before refrigerating.
- Ranch Style: Serve with ranch dressing for dipping and smashed potatoes and green beans alongside.
- Pesto Noodles: Toss the chicken with store-bought pesto and serve on top of buttered egg noodles.
- Buffalo Style: Toss the chicken with store-bought buffalo sauce and serve with carrot and celery sticks and roasted cauliflower.
- Greek Pita: Tuck the chicken into pita pockets and top with sliced red onion, cucumber and tomato, pitted olives and plain yogurt.
MIDWESTERN FRIED CHICKEN WITH GRAVY
Provided by Amy Thielen
Categories main-dish
Time 2h10m
Yield 4 to 5 servings
Number Of Ingredients 13
Steps:
- Put the chicken pieces in a large bowl, and add the buttermilk, 1 teaspoon salt, 1/2 teaspoon black pepper, the thyme, and 4 of the garlic cloves. Marinate for at least 1 hour at room temperature or, refrigerated, overnight.
- Preheat the oven to 350 degrees F, and set a baking sheet fitted with a rack on the middle shelf.
- Meanwhile, prepare the chicken coating: Combine the 1 1/2 cups flour, the ground crackers, 1 3/4 teaspoons salt, 1 teaspoon pepper, and the paprika in a large bowl. One at a time, take the chicken pieces from the buttermilk and dunk them in the flour dredge, pressing hard to make the coating adhere to every spot. Set aside on a plate.
- In a large, high-sided cast-iron pan, add lard or oil to a depth of 1 inch. Heat over medium-high heat until a droplet of water sprinkled on the surface sizzles loudly.
- Give the chicken pieces a fresh roll in the flour mixture if they've absorbed it, and add as many pieces of the dark meat (thighs, wings, and drumsticks) as will fit comfortably in the pan. Fry, turning as needed, until all sides turn dark golden brown, 8 to 10 minutes. Transfer the cooked chicken to the baking sheet in the oven. Continue frying the rest, saving the white breast meat until last, and being careful not to burn the residue forming at the bottom the pan; that's your gravy base. When it is browned, add the chicken to the baking sheet. (Ideally the dark meat should bake in the oven for about 20 minutes and the light meat for about 10 minutes, until cooked through.)
- Pour off most of the fat in the pan, leaving 2 tablespoons of oil and the brown sludge at the bottom of the pan. (But if any of it looks burnt, discard that as well, because that is the base of your gravy.) Let the pan cool down for a minute. Then add the remaining 3 garlic cloves and the sage, and fry for 1 minute. Add the remaining 5 teaspoons flour and cook, stirring, until the mixture is smooth and light brown, about 2 minutes. Add the stock and whisk until smooth. Cook the gravy over low heat until it thickens softly, about 5 minutes.
- Season the gravy with salt and pepper to taste, remove the garlic and sage, and pour it into a spouted pitcher to pass behind the hot chicken and the mashed potatoes.
MIDWESTERN BARBEQUED CHICKEN BITES
I love barbequed potato chips! And they make for a great coating for these chicken bites! Simple and easy to make! They're great as a snack, appetizer or a fun lunch on a dreary day! Kids LOVE them, too! Enjoy!! :D (Photo by Crafty Lady 13)
Provided by Kelly Williams @WildfloursCottageKitchen
Categories Chicken
Number Of Ingredients 6
Steps:
- In shallow dish or pie pan, whisk egg, then whisk in milk and 1 Tbl. bbq sauce. Place crushed chips in another bowl. Dip chicken into egg mixture, then roll in crush chips til nicely coated. Arrange on a greased cookie/baking sheet, and bake at 400 for 10-15 minutes or til juices run clear. Serve with extra bbq sauce for dipping! Makes a nice snack for watching football, too!!
MIDWESTERN BARBECUED CHICKEN BITES
I love barbequed potato chips! And they make for a great coating for these chicken bites! Simple and easy to make!
Provided by Wildflour
Categories Lunch/Snacks
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- In shallow dish or pie pan, whisk egg, then whisk in milk and 1 Tbl. bbq sauce.
- Place crushed chips in another bowl.
- Dip chicken into egg mixture, then roll in crush chips til nicely coated.
- Arrange on a greased cookie/baking sheet, and bake at 400 for 10-15 minutes or til juices run clear.
- Serve with extra bbq sauce for dipping!
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