Crispy Chicken Bites Recipe Recipes Recipe For Stuffed

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CRISPY STUFFED CHICKEN



Crispy Stuffed Chicken image

Chicken breast wrapped around a healthy stuffing of broccoli and turkey bacon and coated with crispy breadcrumbs is a perfect alternative to deep fried chicken.

Provided by Jamie Geller Test Kitchens

Categories     Main

Time 45m

Yield 5

Number Of Ingredients 5

½ cup dressing or sauce, such as remoulade sauce, duck sauce, Thousand Island, honey dijon, Italian, or French
5 thinly sliced chicken breasts, about 1 pound
½ cup corn flake cereal crumbs
1½ cups frozen broccoli florets, thawed, drained well and chopped
1 (5-ounce) package turkey bacon

Steps:

  • 1. Preheat oven to 350°F. 2. Lightly grease a baking dish, large enough to hold all of the rolls without touching. 3. Fill a shallow bowl with remoulade sauce. Place cutlets into bowl and toss to coat. 4. Fill a second shallow bowl with breadcrumbs. 5. Take one cutlet coated in dressing and lay it in the breadcrumbs, gently pressing into the crumbs so they adhere to the cutlet on one side. 6. Place about a tablespoon each of broccoli and chopped turkey bacon on the edge of the cutlet. Roll up the cutlet and broccoli- turkey bacon filling, like you would a jelly roll. 7. Place seam-side down in prepared baking dish. Don't overcrowd or the rolls won't crisp when they bake. 8. Repeat with remaining ingredients. 9. Spray the rolls with cooking spray. 10. Bake at 350° F for 20-25 minutes or until chicken is cooked through and no longer pink inside. 11. Slice into one and half-inch rounds and serve on a platter with remoulade (or dressing of choice) for dipping.

Nutrition Facts :

STICKY GARLIC CHICKEN BITES RECIPE BY TASTY



Sticky Garlic Chicken Bites Recipe by Tasty image

Here's what you need: chicken breasts, egg, panko breadcrumbs, salt, pepper, soy sauce, honey, garlic, hoisin sauce, sriracha, grated ginger, spring onion, sesame seed

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 13

2 chicken breasts
1 egg, beaten
2 cups panko breadcrumbs
salt
pepper
4 tablespoons soy sauce
4 tablespoons honey
4 cloves garlic, crushed
2 tablespoons hoisin sauce
1 tablespoon sriracha
1 tablespoon grated ginger
spring onion, for garnish
sesame seed, for garnish

Steps:

  • Preheat oven to 400°F (200°C).
  • Cut the chicken breasts into small bite-size pieces.
  • Dip chicken pieces into egg mixture then coat with panko.
  • Place the breaded chicken onto a baking sheet and season with salt and pepper.
  • Bake 20 minutes until golden brown and cooked through.
  • Mix together soy sauce, honey, garlic, hoisin sauce, sriracha and grated ginger in a saucepan and bring to boil, remove from heat.
  • Toss chicken bites in the sauce until thoroughly coated.
  • Serve immediately with chopped spring onion and sesame seeds.
  • Enjoy!

Nutrition Facts : Calories 862 calories, Carbohydrate 130 grams, Fat 9 grams, Fiber 2 grams, Protein 66 grams, Sugar 56 grams

CRISP STUFFED CHICKEN CUTLETS



Crisp Stuffed Chicken Cutlets image

The chef Alexandra Raij modeled this recipe on a traditional Spanish dish called flamenquines, in which flattened chicken breasts are stuffed with ham and cheese, then rolled up, coated in egg and bread crumbs and fried. Her recipe mostly follows that lead, but instead of pounding the breasts and rolling them up with the stuffing, she used thin cutlets of chicken and layered the stuffing between two of them, sealing them together with an egg mixture. Fried to a golden hue, the dish is both crunchy and greaseless. The crumbs insulate the delicate meat and help keep it from overcooking.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, main course

Time 25m

Yield 3 servings

Number Of Ingredients 14

6 boneless, skinless chicken cutlets (about 1 1/4 pounds total)
Kosher salt
Freshly ground black pepper
2 large egg whites
2 tablespoons cornstarch
1 tablespoon chopped parsley
2 teaspoons minced garlic
Dijon mustard
1 1/2 ounces thinly sliced provolone cheese (1 1/2 slices)
1 1/2 ounces thinly sliced ham (1 1/2 slices)
3 tablespoons sauerkraut, packed, more for serving
3/8 teaspoon caraway seeds
2 cups plain bread crumbs
2 tablespoons extra virgin olive oil, for frying

Steps:

  • Season chicken lightly with salt and pepper. In a bowl, whisk together the egg whites, cornstarch, parsley and garlic until lumps dissolve and mixture is slightly foamy. Set aside.
  • Brush one side of each chicken cutlet with mustard. Divide cheese and ham among 3 cutlets and place on mustard side. Top each with 1 tablespoon sauerkraut and 1/8 teaspoon caraway seeds. Arrange remaining 3 cutlets mustard-side down on top of sauerkraut to sandwich the ham and cheese. Press to seal.
  • Dip stuffed cutlets in egg white mixture and dredge in bread crumbs. (You can do this several hours ahead and refrigerate until needed).
  • Heat oil in a large skillet over medium-high heat. Carefully place cutlets in hot pan and fry until dark brown and cooked through, 2 to 3 minutes a side. Transfer to a paper towel-lined plate to drain; serve hot, with additional sauerkraut on the side.

Nutrition Facts : @context http, Calories 1080, UnsaturatedFat 32 grams, Carbohydrate 60 grams, Fat 50 grams, Fiber 5 grams, Protein 91 grams, SaturatedFat 14 grams, Sodium 1208 milligrams, Sugar 5 grams, TransFat 0 grams

CRISPY CRUNCHY CHICKEN BITES



Crispy Crunchy Chicken Bites image

Make and share this Crispy Crunchy Chicken Bites recipe from Food.com.

Provided by Mirj2338

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 cloves minced garlic
1 tablespoon minced fresh ginger
1 tablespoon freshly squeezed lemon juice
1 tablespoon soy sauce
1 lb boneless skinless chicken breast
1/2 cup apricot preserves
1 teaspoon dry mustard
1 teaspoon boiling water
1 tablespoon freshly squeezed lemon juice
3/4 cup finely ground blanched almond
1/4 cup sesame seeds
2 cups vegetable oil

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.

CRISPY CHICKEN BREASTS STUFFED WITH MUSHROOMS AND GOAT CHEESE



Crispy Chicken Breasts Stuffed with Mushrooms and Goat Cheese image

Provided by Anne Burrell

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 15

Extra-virgin olive oil
2 shallots, finely chopped
Kosher salt
2 chicken livers, finely chopped
1 pound wild mushrooms, stemmed and finely chopped (any kind you like; shiitake, oyster or cremini are great)
3/4 cup dry white wine
4 ounces goat cheese, at room temperature
1/2 bunch fresh chives, finely chopped
4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 eggs beaten with 2 tablespoons water
1 1/2 cups panko (Japanese breadcrumbs)
1/2 cup dry white wine
1 1/2 cups chicken stock
1 tablespoon butter

Steps:

  • For the chicken: Coat a large saute pan with olive oil, toss in the shallots, season with salt and bring the pan to a medium-high heat. Cook the shallots for 3 to 4 minutes, stirring frequently.
  • Toss the chicken livers into the pan, stir to combine and cook for 2 minutes. Toss in the mushrooms, stir to combine and season with salt. Cook the mushrooms until they are soft and wilted, 4 to 5 minutes.
  • Add the wine and cook, stirring frequently, until the mushroom mixture is almost dry. Remove from the heat and let cool.
  • Transfer the cooled mushroom mixture to a medium bowl, add the goat cheese and chives and mix until it is a homogeneous mixture. Put the mushroom mixture in a disposable piping bag and reserve.
  • Using a paring knife or boning knife, make an incision in the thick end of each chicken breast. Insert the knife all the way into the chicken breast and slide it back and forth to create a pocket. Try not to poke the knife through the top or bottom of the chicken.
  • Squeeze the mushroom filling into each chicken breast.
  • In 3 separate wide, shallow containers, set up a standard breading procedure: one container of flour, one with the beaten egg mixture and one with the panko.
  • Season the chicken breasts with salt. Using one hand for wet things and one hand for dry things, dredge each chicken breast in the flour. Dip in the egg wash and then pack panko onto each chicken breast. Lay the chicken breasts on a sheet tray and let them rest in the refrigerator for at least 1 hour.
  • Preheat the oven to 300 degrees F. Set up a tray lined with paper towels. Take the chicken breasts out of the refrigerator and let them come to room temperature for 10 to 15 minutes.
  • Coat a large saute pan with olive oil and bring the pan to a medium-high heat. Work in batches if all the chicken breasts do not fit in the pan at the same time. Cook the chicken until well browned on both sides, 5 to 6 minutes per side. Remove the browned chicken and blot it on the paper towels; season with salt immediately. Repeat with the remaining chicken.
  • When all the chicken has been browned and blotted, place the chicken breasts on a wire rack set over a sheet tray and continue to cook for 10 to 15 minutes more in the oven.
  • For the sauce: Meanwhile, ditch the fat from the pan and add the wine. Reduce the wine by half. Add half the chicken stock and reduce that by half. Add the remaining chicken stock and reduce that by half also (this will take a little time so be patient).
  • Taste the reduced stock and season with salt if needed. Remove the pan from the heat and swirl in the butter.
  • Plate the chicken and spoon the pan sauce over the chicken.

CRISPY CHICKEN BITES



Crispy Chicken Bites image

Made with just a handful of ingredients, these chicken bites come together really quickly. They're the perfect little bites, whether you want to enjoy them as a snack or as a meal!

Provided by Mariam E.

Categories     Main Course

Time 25m

Number Of Ingredients 6

1 lb. chicken tenderloin (cubed into 1" bites)
¾ cup flour
1½ tbsp. seasoning of choice (I used Pioneer Woman's Anything Goes Seasoning )
1 whole egg
2 tbsps. heavy cream
canola oil (for frying)

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.

Nutrition Facts : Calories 260 kcal, Carbohydrate 23 g, Protein 27 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 84 mg, Sodium 137 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

CRISPY RICE SUSHI BITES (COPYCAT NOBU RECIPE)



Crispy Rice Sushi Bites (Copycat Nobu Recipe) image

With this copycat Nobu recipe, you don't need to visit the acclaimed Japanese restaurant to get your hands on this trendy, tasty appetizer. Crispy fried rice bites are piled high with rich spicy tuna, creamy avocado, and kick of hot chili sauce for a vibrant and crave-worthy bite. This light, yet decadent, dish has a gorgeous presentation and delicious combination of flavors that will make you feel like a gourmet chef in your very own kitchen.

Provided by Annie Campbell

Categories     Sushi

Time 45m

Yield 12

Number Of Ingredients 11

2 ½ cups prepared sushi rice
½ cup neutral-flavored oil, such as grapeseed or canola
1 pound sushi grade tuna, finely diced
3 tablespoons Japanese mayonnaise (such as Kewpie®)
2 tablespoons Sriracha, plus more for serving
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon lime juice, or more to taste
1 avocado, thinly sliced
½ jalapeno pepper, thinly sliced
sesame seeds, for garnish

Steps:

  • Tightly pack the sushi rice into a square 8x8-inch cake pan lined with plastic wrap. Chill for 2 to 3 hours in the refrigerator or 30 minutes in the freezer.
  • Heat 1/2 cup oil in a large skillet over medium heat. Cut the rice into thick, rectangular shapes, about 2 to 3 inches in length and 1 inch in width. Carefully move the pieces to the hot oil and fry until they reach a deep golden brown color, 2 to 3 minutes on each side. Drain on paper towels.
  • Combine diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice in a medium bowl until thoroughly mixed.
  • To assemble, place fried sushi rice on a serving platter. Top with 1 to 2 tablespoons of the spicy tuna mixture. Layer a few slices of avocado on top of each piece. Garnish with a thin drizzle of Sriracha, a jalapeño slice, and a sprinkle of sesame seeds.

Nutrition Facts : Calories 237.6 calories, Carbohydrate 14.2 g, Cholesterol 18.3 mg, Fat 15.5 g, Fiber 1.5 g, Protein 10.3 g, SaturatedFat 1.9 g, Sodium 215.8 mg

CRISPY BAKED CHICKEN STRIPS



Crispy Baked Chicken Strips image

A delicious, cost-effective recipe for crispy baked chicken strips. Serve with your favorite dipping sauce.

Provided by Keri Morris

Time 25m

Yield 6

Number Of Ingredients 10

nonstick cooking spray
2 pounds skinless, boneless chicken breast halves
2 large eggs, beaten
2 tablespoons water
2 cups plain dry bread crumbs
½ cup grated Parmesan cheese
2 teaspoons garlic powder
2 teaspoons dried parsley
¼ teaspoon black pepper
¼ teaspoon salt

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil; spray with cooking spray.
  • Cut chicken breasts into thin strips, about 1-inch wide.
  • Beat eggs and water together in a shallow dish. Mix bread crumbs, Parmesan cheese, garlic powder, parsley, pepper, and salt together in another shallow dish.
  • Dip chicken into egg mixture, then dredge in crumb mixture. Place coated chicken on the prepared baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and coating is crispy on the outside and golden brown, 15 to 20 minutes, turning once halfway through.

Nutrition Facts : Calories 365.7 calories, Carbohydrate 27.1 g, Cholesterol 154 mg, Fat 9.1 g, Fiber 1.8 g, Protein 41.1 g, SaturatedFat 3.1 g, Sodium 561.8 mg, Sugar 2.7 g

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From lingeralittle.com


CRISPY CAULIFLOWER BITES RECIPE - COOK.ME RECIPES
2022-05-04 Start out by chopping the cauliflower. Make sure the florets are relatively even in size. Next, prepare the batter. Toss the cauliflower florets in the batter and then dip in the breadcrumbs and sesame seeds. To keep these bites even more healthy, I bake them instead of frying them in oil. Bake the cauliflower for 20-25 minutes or until crisp.
From cook.me


CRISPY CHICKEN BITES — BRENALOU BAKES.
2021-03-25 Trim & cut: 1 lb chicken breast, cut into 1” cubes. Begin to heat a large skillet over medium, with: 1/4” oil (canola recommended) Allow to heat while continuing to Step 2. Step 2: Prep Chicken. Add all of the chicken to the first pie plate, combining with the beaten egg and stir around until each piece is coated.
From brenaloubakes.com


21 CRISPY PORK BELLY BITES RECIPE - SELECTED RECIPES
How to dry pork belly. You want the skin and fat to be as dry as possible. If time allows, chill the piece of pork uncovered for 4 hours or overnight (the air in the refrigerator is very dry). If there’s no time, pat the meat dry with paper towel and finish off with a hair dryer (but make sure it’s on the cold setting ….
From selectedrecipe.com


CRISPY CHICKEN BITES RECIPE | THEHUB FROM WALMART CANADA
2021-07-20 1. Combine chicken, onion, soy sauce and cilantro in a large bowl. Mix well, then form mixture into 1-in balls. (You should have 16.) 2. Heat a large, wide frying pan over medium.
From ideas.walmart.ca


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