Wednesday, July 10, 2013

Crispy Buffalo Chicken Bites

Here's an easy, quick recipe you can put together and serve in about a half hour or so, start to finish. It beats commercially made, frozen chicken nuggets hands down. I adapted it from the "Crunchy Whole-Grain Chicken Bites" recipe from The Pampered Chef's 29 Minutes to Dinner recipe book. Mostly because I didn't have any whole-grain chips (meaning Sun-Chips) or ranch dressing mix.

Of course, if you're not a fan of buffalo sauce, you can always leave the chicken bites plain and serve with your family's favorite dipping sauces.

Crispy Buffalo Chicken Bites

  • 1 pound boneless chicken breasts
  • 1 egg white
  • 6 cups tortilla chips
  • 1/4 tsp paprika (or cayenne, if you're a fan of extra spice)
  • Oil
  • 1/2 cup Buffalo sauce
Put the tortilla chips into a gallon-sized zipper top bag and crush with the flat side of a meat tenderizer.

Cut the chicken into bite sized pieces and pat dry with a paper towel. In a medium mixing bowl, beat together the egg white and paprika. Toss the chicken in the egg white to coat.

Add chicken to crushed tortilla chips, working in two batches, zip the bag shut, and toss until the chicken is coated well.

Transfer the chicken to a baking stone (I just used my pizza stone) and spritz with oil. Bake on 400 degrees for 14-16 minutes, flipping the pieces over halfway through, until the chicken is golden brown and no longer pink in the center.

Carefully remove from the oven and toss with about a half cup of buffalo sauce, or whatever hot sauce you like, enough to coat the chicken bites.

And that's it!

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