Taste the Air-Chilled Difference®

Crispy Chicken Bites

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Crispy Chicken Bites

Serves 6 to 8 as an appetizer

  • 1 pound boneless skinless
  • Smart Chicken breasts, cut into large cubes
  • 2 cups flour
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 4 whole eggs
  • 1 cup milk
  • 2 cups panko bread crumbs
  • 1 cup hot wing sauce
  • 1 tablespoon butter
  • Celery, for serving
  • Cornichons, for serving
  • Crumbled blue cheese, for serving
  • Oil, as needed for frying
  • Skewers or toothpicks, for serving

In a mixing bowl, combine the flour, salt, pepper, paprika, cayenne, and thyme and mix to combine. Add the chicken cubes to the flour mixture and thoroughly coat. In a separate bowl, beat the eggs and milk; to a third bowl, add the panko. Transfer the flour-coated chicken into the egg wash to coat. Dredge each piece of chicken in the bread crumb mixture to coat. Set chicken aside. To a mixing bowl, add the hot wing sauce and the butter. Put the bowl in a warm place or microwave briefly so the butter melts, then whisk to combine.

Heat the oil to 350°F and fry the chicken (in batches if necessary) for 3 to 5 minutes, or until each piece is golden and internal temperature is 165°F. Toss the fried chicken in the wing sauce to glaze. Top each nugget with cornichon, celery, and blue cheese, using a toothpick or skewer to hold in place.

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