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Chicken Bites


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Rate this recipe 4.3/5 (6 Votes)
Chicken Bites 1 Picture


  • 3 lg skinless,boneless chicken breasts
  • 2 c all purpose flour
  • 1 Tbsp lawry's seasoned salt
  • 1/4 c granulated sugar
  • 1 Tbsp parsley flakes
  • 2 tsp dill weed
  • 1 tsp sesame seeds
  • 1/2 c rice krispies
  • 2 lg eggs,well whipped
  • 1/4 c evaporated milk or buttermilk
  • crisco solid shortening for frying


Adapted from


Step 1

1 Rinse and pat dry chicken breasts and cut into bite size pieces.Set aside.Place a large plate on the counter with 2 layers of paper towels for the chicken when cooked.

2 Place remaining ingredients in a lunch bag or plastic bag;except the milk,eggs,and Crisco.

Shake bag well to mix ingredients; set aside.

Combine whipped eggs and milk in a shallow pan.

3 Put enough shortening in a large skillet or electric fry-pan to make 1/4 inch deep. Heat to 350^ or medium-high heat.

Dip 5 or 6 chicken pieces in the egg mixture,coating well; then put in the flour bag and shake to coat all pieces well.

4 Remover each piece and fry on all sides until crispy golden brown. Remove and drain on the paper towel plate. Do not cover the chicken; when next batch is ready to drain remove first batch to a large foil lined baking pan and keep warm in the oven set at 225^ ;uncovered and separated.

Place new paper toweling down and continue with remaining chicken pieces.

Note: a deep fryer may be used if desired.


Serve with dill dip of ranch dip or mix the 2 together.

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