Fried Chicken Bites

Name: Fried Chicken Bites
Total time: 50 min
Yield: Makes 4 to 6 servings
Ingredients: 1 ½ teaspoons to 1 Tbsp. ground red pepper; 1 ½ teaspoons ground chipotle chile pepper; 1 ½ teaspoons garlic powder; 1 ½ teaspoons dried crushed red pepper; 1 ½ teaspoons ground black pepper; ¾ teaspoon salt; ½ 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

2 Ratings
2 Reviews

Perfect for a picnic, these spicy fried chicken nuggets are great dipped in honey mustard or blue cheese dressing.

By Elena Rosemond-Hoerr

Recipe by Southern Living May 2011

Gallery

Credit: Jennifer Davick; Styling: Allison R. Banks

Recipe Summary

hands-on:

50 mins

total:

50 mins

Yield:

Makes 4 to 6 servings

Directions

Step 1
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.

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Step 2
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.
Step 3
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.

Chef's Notes

Total time does not include 1 day marinating time.

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petehaus

07/10/2011

Very good.......this recipie also worked well with deboned chicken thighs cut into strips.

tpescdoc

06/29/2011

Delicious! Made these tonight and the family loved them. Followed the recipe exactly except I only used 1 tsp. chipolte chili peppers, as the family normally doesn't care for them. Plan ahead as the recipe calls for a 24 hr. brine. I didn't and had to make this the following night.

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