Chicken Bite Nuggets – Dip Them, Rice Them, Put Them in a Wrap

This recipe leads on from our McChicken Sandwich recipe last month, if you made that – you’ll have most of the ingredients for these.

We’ll call this a happy accident – Chef/Customer Service Icon John had a rare revelation…

Faced with wasting a bowl of batter, he thought ‘What else can I fry’. I was hoping for a protein bar, but (thankfully) he went with Chicken Bites. They’re delicious.

Ingredient Breakdown:

100g Chicken Bites per person. All flavours work except Panko… They’re already breaded. You could also use chunks of Chicken Breast.

For the chicken coating:

8 tbsp all-purpose flour
Salt and pepper to taste
1 tsp garlic powder
1 tsp onion powder
1/3 cup water

For the sauce:

1 cup mayonnaise
2 tbsp Dijon mustard
Salt and pepper to taste
1/2 tsp white vinegar

To assemble:

Do what you want here, grazing buffet, sandwich, wrap, side of rice or veggies. Let us know what you make, no matter how rogue.

Method:

1. Microwave your portion of bites for 1 minute, or leave to defrost overnight.

2. Prepare two dishes, and divide the all-purpose flour between them (around 4 tbsp each). Add salt, pepper, garlic, and onion powder to one dish. Add water to make a thick batter. Adjust water as needed – the batter sticks to the breasts best when the consistency is close to single cream.

3. Preheat your oil (it’s ready when a drop of water into the oil sizzles), coat the chicken in the flour mixture, then in the wet batter. Carefully place the chicken bites into the oil. Fry until crispy golden brown, gently flipping periodically.

4. Make the sauce by combining mayo, Dijon mustard, salt, pepper, and vinegar in a mixing bowl.

5. Assemble your plate.

Our original inspiration from IramMansoor can be found here.

If anyone would like a deep dive into the science and nutritional impact of shallow frying food we found this article in-depth and interesting. To minimise any negative nutritional impact keep the frying times to a minimum, always use fresh oil and allow the food to drain or rest on a kitchen towel after cooking to remove any excess oil.