SOUTHERN STYLE CHICKEN BITES RECIPES

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BUFFALO CHICKEN BITES RECIPE | SOUTHERN LIVING



Buffalo Chicken Bites Recipe | Southern Living image

With chicken bites like these, who wants to bother with wing bones?

Provided by Melissa Gray

Total Time 45 minutes

Number Of Ingredients 13

1?¼ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup whole buttermilk
½ cup plus 2 tablespoons buffalo-style hot sauce (such as Frank's RedHot® Original), divided
2 large eggs, beaten
1?½ cups (6 ? oz.) all-purpose flour
2 ounces Parmesan cheese, grated (about ½ cup)
1?½ teaspoons kosher salt
½ teaspoon garlic powder
½ teaspoons black pepper
¼ teaspoon baking powder
Vegetable oil, for frying
¼ cup unsalted butter, melted
Ranch or blue cheese dressing, for serving

Steps:

  • Gently stir together chicken, buttermilk, and 2 tablespoons of the hot sauce in a medium bowl to coat chicken; let stand uncovered at room temperature at least 10 minutes, or covered and refrigerated up to 24 hours.
  • Place eggs in a shallow dish. Whisk together flour, cheese, salt, garlic powder, pepper, and baking powder in a separate shallow dish. Working in batches, remove chicken from marinade, shaking off excess; dredge in flour mixture, shaking off excess. Dip in egg, and return to flour mixture, gently pressing to fully coat. Place chicken on a parchment paper-lined baking sheet. Repeat with remaining chicken.
  • Pour 2-inches of oil in a large skillet over medium-high; heat until a deep-fry thermometer registers 350°F, adjusting heat as needed to maintain temperature. Working in batches, add chicken to hot oil and fry, stirring occasionally, until golden brown and a food thermometer inserted into chicken registers 165°F, 4 or 6 minutes. Use a slotted spoon to transfer chicken to a paper towel-lined plate to drain. Repeat with remaining chicken. 
  • Whisk together melted butter and remaining ½ cup hot sauce in a large bowl; add fried chicken bites, tossing gently to fully coat. Serve with ranch or blue cheese dressing.

HOMEMADE CHICKEN NUGGETS RECIPE | SOUTHERN LIVING



Homemade Chicken Nuggets Recipe | Southern Living image

If your dinner table is filled with the pickiest of little eaters, chicken nuggets may become a necessary supper staple. Instead of relying on freezer burned frozen nuggets to satisfy tricky toddlers, consider a simple, flavorful chicken nugget recipe you can make at home that even your husband might mistake for Chick-fil-A’s recipe.Our Homemade Chicken Nuggets recipe serves up tasty fried chicken bites fast. But, if you want to dial up the flavor, marinate your chicken bites in a mixture of red, black, and chipotle Chile peppers, paprika, garlic powder, salt, and buttermilk the day before. If you know the kids will ask for chicken nuggets for dinner, you might as well plan ahead.Serve these chicken nuggets for dinner or send them to school in your kid’s lunchbox for a lunchtime treat that’ll be too good to trade with friends. Better yet, this nugget recipe is freezer-friendly, so set aside a few extra nuggets for the next time the kids’ chicken nugget order catches you off guard.

Provided by Southern Living

Total Time 50 minutes

Yield Makes 4 to 6 servings

Number Of Ingredients 13

1 1/2 to 1 teaspoons ground red pepper
1 1/2 teaspoons ground chipotle chile pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried crushed red pepper
1 1/2 ground black pepper
3/4 teaspoon salt
1/2 teaspoon paprika
2 pounds skinned and boned chicken breasts
2 cups buttermilk
3 bread slices, toasted
1 cup all-purpose flour
Peanut oil
Blue cheese dressing or honey mustard dressing

Steps:

  • Combine first 7 ingredients in a small bowl; reserve half of spice mixture. Cut chicken into 1-inch pieces. Place chicken in a medium bowl, and toss with remaining spice mixture until coated. Stir in buttermilk; cover and chill 24 hours.
  • Tear bread into pieces, and place in a food processor with reserved spice mixture. Process until mixture resembles cornmeal. Stir in flour. Remove chicken pieces from buttermilk, discarding buttermilk. Dredge chicken in breadcrumb mixture.
  • Pour oil to depth of 2 inches into a Dutch oven; heat to 350°. Fry chicken, in batches, 6 to 7 minutes on each side or until golden brown and done. Drain on a wire rack over paper towels. Sprinkle with salt to taste. Serve warm or cold with blue cheese dressing or honey mustard.

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