Deep Fried Chicken Bits Recipes

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SOUTHERN STYLE DEEP-FRIED CHICKEN



Southern Style Deep-Fried Chicken image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 2h40m

Yield 2 to 4 servings

Number Of Ingredients 8

2 chicken drumsticks, skin on
2 chicken thighs, skin on, bone in
3 to 4 cups milk
2 1/4 cups solid vegetable shortening, for frying
1 tablespoon plus 1 teaspoon salt
3/4 cup all-purpose flour
1 teaspoon cayenne pepper
1 egg, beaten

Steps:

  • In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to overnight. This helps tenderize the meat, but is optional
  • In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry using a kitchen towel.
  • Heat vegetable shortening in a Dutch oven over high heat just until it's nearly at the smoking point around 325 degrees F.
  • In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.
  • In a medium bowl, beat 1 egg.
  • Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.
  • Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel-lined plate. Serve immediately.

HONEY FRIED CHICKEN BITES



Honey Fried Chicken Bites image

The combo of honey and pickle brine (sweet, sour and salty) makes for the perfect sauce to toss with chunks of fried chicken. We use thigh meat because it stays juicer, and add a little buttermilk to our dredging flour; it helps make it shaggy, which makes the chicken crunchier.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h25m

Yield 6 servings

Number Of Ingredients 11

3/4 cups buttermilk
1/3 cup plus 2 tablespoons dill pickle brine, plus 2 tablespoons chopped dill pickle
4 tablespoons hot sauce
Kosher salt and freshly ground black pepper
6 boneless, skinless chicken thighs, cut in to 1-inch pieces
1/2 cup honey
2 cups self-rising flour
1 1/2 teaspoons paprika
1 teaspoon dry mustard powder
Vegetable oil, for frying
1 cup vegetable shortening

Steps:

  • Combine 1/2 cup buttermilk, 1/3 cup pickle juice, 2 tablespoons hot sauce, 1/2 teaspoon salt and several grinds of pepper in a large resealable plastic bag. Add the chicken thighs, seal the bag and shake to evenly disperse. Refrigerate and let marinate for at least 2 hours or up to overnight.
  • Whisk together the honey, chopped pickles and the remaining 2 tablespoons each pickle juice and hot sauce in a large bowl until well combined.
  • Whisk together the flour, paprika, mustard, 1/2 teaspoon salt and 3/4 teaspoon pepper in a large bowl. Pour in the remaining 1/4 cup of buttermilk and use your fingers to work it in, making the flour shaggy.
  • Fill a large, wide Dutch oven or pot with about 2 1/2 inches of oil, then add the shortening. Attach a deep-fat fry thermometer to the side of the pot and bring to 350 degrees F over medium heat. Line a large baking sheet with paper towels and a wire rack if desired and set aside.
  • Drain the chicken in a colander but do not pat dry. Transfer the chicken to the flour mixture, making sure to press the pieces into the flour to fully coat. Set on a plate. (If you notice the chicken getting soggy in any spots as it sits, dredge it in the flour mixture again.)
  • When the oil is at 350 degrees F, very carefully slide the breaded chicken into the oil and fry until deep golden brown with an internal temperature of about 170 degrees F, about 4 minutes. Remove to the lined baking sheet and sprinkle with a little salt.
  • Put the chicken in the bowl with the honey mixture and toss to coat. Serve in paper cones with toothpicks for skewering the chicken bites.

DEEP SOUTH FRIED CHICKEN



Deep South Fried Chicken image

This was my grandmother's and mother's recipe. It is 125 plus years old. If you are going to fry anything, let it be a frying size chicken. Cut your calories some other way! Start a new tradition, as I have, of fried chicken on Christmas Day!

Provided by Marilyn

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 45m

Yield 8

Number Of Ingredients 5

1 cup shortening
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 (2 to 3 pound) whole chicken, cut into pieces

Steps:

  • Heat the shortening in a large, cast iron skillet over medium-high heat.
  • In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
  • Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.

Nutrition Facts : Calories 351 calories, Carbohydrate 26.5 g, Cholesterol 71.8 mg, Fat 14.7 g, Fiber 1 g, Protein 26 g, SaturatedFat 3.9 g, Sodium 358.4 mg, Sugar 0.1 g

EXTRA-CRISPY FRIED CHICKEN STRIPS



Extra-Crispy Fried Chicken Strips image

These extra-crispy fried chicken tender strips are sure to satisfy even your pickiest eater! Enjoy with dipping sauces like honey or honey mustard, or eat them plain!

Provided by Steven McCune

Time 35m

Yield 4

Number Of Ingredients 7

1 ½ cups all-purpose flour
¾ teaspoon salt
½ teaspoon ground black pepper
2 large eggs
4 tablespoons water
1 ½ pounds boneless, skinless chicken breast tenders
2 cups vegetable oil for frying, or as needed

Steps:

  • Combine flour, salt, and pepper in a medium bowl. Mix eggs and water together in a small bowl.
  • Place some chicken strips in the flour mixture to coat, then gently shake to remove any excess flour. Coat strips in egg. Return to the flour mixture and coat again; repeat with egg mixture. Coat once more in the flour mixture, placing strips on a plate while you continue with remaining chicken.
  • Let strips sit for 5 minutes to allow flour to set.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C); oil is ready if you drop some water in and it sizzles.
  • Working in batches if needed, place strips in the hot oil. Cook for 8 minutes. Turn over and continue to cook until golden brown, no longer pink in the centers, and juices run clear, about 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place strips on a paper towel-lined plate to drain excess grease.

Nutrition Facts : Calories 517.5 calories, Carbohydrate 36.7 g, Cholesterol 196.7 mg, Fat 19.3 g, Fiber 1.3 g, Protein 46.1 g, SaturatedFat 3.7 g, Sodium 562.6 mg, Sugar 0.3 g

FRIED CHICKEN BITES



Fried Chicken Bites image

Provided by Melissa Roberts

Categories     Chicken     Poultry     Fry     Marinate     Quick & Easy     Gourmet

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

Number Of Ingredients 9

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.

DEEP FRIED CHICKEN BITS



Deep Fried Chicken Bits 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.

Provided by sophiebaker2702

Categories     Chicken Breast

Time 25m

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, Fat 10.8, SaturatedFat 3, Cholesterol 416.8, Sodium 303.1, Carbohydrate 93, Fiber 3.9, Sugar 0.9, Protein 100.7

CHICKEN FRIED STEAK BITES RECIPE BY TASTY



Chicken Fried Steak Bites Recipe by Tasty image

Here's what you need: cubed steak, salt, pepper, egg, hot sauce, salt, pepper, baking soda, baking soda, buttermilk, flour, salt, flour, salt, milk

Provided by Hitomi Aihara

Categories     Dinner

Yield 24 bites

Number Of Ingredients 15

1 lb cubed steak
1 pinch salt, per steak
1 pinch pepper, per steak
1 egg
1 tablespoon hot sauce
1 teaspoon salt
1 teaspoon pepper
1 teaspoon baking soda
1 teaspoon baking soda
1 ½ cups buttermilk
1 cup flour
1 teaspoon salt
1 tablespoon flour
2 teaspoons salt
2 cups milk

Steps:

  • Season steak with a pinch of salt and pepper, then cut steak into bite-size pieces.
  • In a large bowl, combine all batter ingredients. Whisk until all ingredients are mixed through.
  • Preheat about an inch (2 cm) of oil to 350˚F (180˚C) into a heavy, high-sided skillet or pan.
  • In a medium bowl, add flour and salt. Place steak into the flour, then batter, and then into the flour again.
  • Lower the steak bites into the hot oil, being careful not to overcrowd the pan.
  • Cook each side for 4 minutes or until golden brown.
  • Transfer it onto a drying rack and season with salt.
  • Discard the oil on the pan, but leave some oil for the gravy. In the same bowl, add flour, milk, and salt, and mix until thicken.
  • Dip the steaks into the gravy.
  • Enjoy!

Nutrition Facts : Calories 78 calories, Carbohydrate 6 grams, Fat 2 grams, Fiber 0 grams, Protein 7 grams, Sugar 1 gram

SOUTHERN STYLE DEEP-FRIED CHICKEN



Southern Style Deep-Fried Chicken image

I hunted down this recipe after seeing it on Nigella Bites. Looks great, and easy. I hope to try it very soon. Cooking time does not include marinating time.

Provided by GinaS

Categories     Chicken Thigh & Leg

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

2 chicken legs, skin on
2 chicken thighs, skin on, bone in
3 -4 cups milk
1 tablespoon salt
1 teaspoon salt
3/4 cup flour
1 teaspoon cayenne pepper
1 egg, beaten
vegetable shortening, for frying

Steps:

  • In a medium container place chicken and cover with milk. Cover and refrigerate for at least 2 hours to overnight. This helps tenderize the meat, but is optional
  • In a large saucepan over a medium-high heat, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low and simmer until the chicken is cooked through, about 20 minutes.
  • Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry.
  • Heat vegetable shortening in a Dutch oven or skillet over high heat just until it's near the smoking point around 325 degrees F.
  • In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.
  • In a medium bowl, beat 1 egg.
  • Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.
  • Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel lined plate.
  • Serve immediately.

Nutrition Facts : Calories 955.1, Fat 51.1, SaturatedFat 19, Cholesterol 374.6, Sodium 5069.9, Carbohydrate 53.5, Fiber 1.5, Sugar 0.4, Protein 66.6

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