FRIED CHICKEN BITES RECIPE RECIPES

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DEEP FRIED CHICKEN BITS RECIPE - FOOD.COM



Deep Fried Chicken Bits Recipe - Food.com image

This is a really easy recipe which is not only quick but really tasty. It goes well with chips, potato bites or in pitta pockets. Its great with lots of different dips and sauces.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2-4 serving(s)

Number Of Ingredients 8

8 ounces plain flour
1 teaspoon paprika
1 teaspoon black and ground red pepper
1 teaspoon mixed herbs
1 teaspoon garlic powder (optional)
2 eggs
oil (for frying)
3 -4 skinless chicken breasts

Steps:

  • Cut chicken into little strips approx 1 inch long.
  • In a bowl add flour, paprika, pepper, mixed herbs, garlic powder and mix together well.
  • Beat the two eggs in another bowl.
  • Place oil in frying pan approx 1 inch deep and put on full heat until sizzling.
  • Dip each strip of chicken in eggs, then coat in flour mixture until chicken is fully coated.
  • Place in frying pan and turn until golden brown.
  • Enjoy with salsa dip, garlic mayo, sweet chilli sauce -- Delicious!

Nutrition Facts : Calories 905.6, FatContent 10.8, SaturatedFatContent 3, CholesterolContent 416.8, SodiumContent 303.1, CarbohydrateContent 93, FiberContent 3.9, SugarContent 0.9, ProteinContent 100.7

FRIED CHICKEN BITES RECIPE | EPICURIOUS



Fried Chicken Bites Recipe | Epicurious image

These irresistible nuggets, a specialty of Puerto Rico and the Dominican Republic, are here made with boneless chicken instead of the usual chicken-on-the-bone.

Provided by Melissa Roberts

Total Time 1 hr

Cook Time 30 min

Yield Makes 4 to 6 (snack or hors d'oeuvre) servings

Number Of Ingredients 10

1/4 cup amber or dark rum
1/4 cup fresh lime juice
1/4 cup soy sauce
1 tablespoon sugar
1 1/2 pounds skinless boneless chicken thighs, cut into 1 1/2-inch pieces
About 2 cups vegetable oil
1/2 cup all-purpose flour
1/2 teaspoon paprika
Accompaniments: lime wedges; hot sauce

Steps:

  • Stir together rum, lime juice, soy sauce, and sugar in a shallow bowl until sugar has dissolved. Add chicken and stir to coat. Marinate at room temperature 25 minutes.
  • While chicken finishes marinating, heat 1 inch oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers.
  • Meanwhile, whisk together flour, paprika, and 1/2 teaspoon salt in a shallow bowl. Drain chicken and pat dry. Dredge in flour, shaking off excess, then transfer to a plate.
  • Fry chicken in 3 batches, turning occasionally, until deep golden brown and cooked through, 6 to 7 minutes per batch. (If chicken darkens too quickly, reduce heat.) Transfer to paper towels to drain.

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