Chicken Bites

Photo by Debbie G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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