Crispy Chicken Bites
Prep
15m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Chicken Bites
| 1/2 cup dill pickle juice |
| 3 cups peanut oil |
| 1 large egg |
| 1 cup milk |
| 1 cup flour |
| 2 1/2 Tbs powdered sugar |
| 1/2 tsp pepper |
| 1 tsp salt |
| 3 large chicken breasts, skinless and boneless, cut into bite-sized chunks |
| 1 tsp garlic powder |
| 1/8 tsp paprika |
Crispy Chicken Bites Directions
- Pour some pickle juice in a bowl or ziplock freezer bag.
- Cut your chicken breasts into bite-sized chunks and pur them in the pickle juice.
- Place the bag/bowl in the refrigerator and marinate for one hour
- Mix the egg and milk in a bowl, whisking well.
- In a seperate bowl or shallow dish, mix the flour, powdered sugar, garlic powder, paprika, pepper and salt..
- Remove the chicken from the ziplock bag or bowl, and place the chicken in the egg/milk mixture for a few minutes.
- remove the chicken nuggets and dredge them in the flour mixture. (if you want more coating, you will need to double the flour mixture recipe and dip the nuggets in the egg and milk again and then again into the flour.)
- Heat the peanut oil to 375° either in a deep fat fryer or in a heavy skillet on the stove.
- Gently add your chicken to the hot oil and cook until a golden brown, usually about 3 minutes.
Notes
Some people don't like the chicken marinated in the dill juice, so feel free to skip that step is you desire.
Nutrition facts
Per Serving
| Kcal: | 781 kcal |
| Fibers (g): | 1g |
| Sodium (mg): | 2014mg |
| Carbs: | 32.6g |
| Sugar (g): | 8g |
| Fat: | 34.2g |
| Saturated fat (g): | 5.7g |
| Cholesterol: | 241mg |
| Proteins: | 84.8g |
