58
Andrew Grinton
These fried chicken bites are guaranteed to be a winner at the dinner table—they also work well for picnics.
1 1/2 cups well-shaken buttermilk
1 tbsp chopped thyme
2 tsp paprika
1/2 tsp salt
2 lb boneless, skinless chicken breasts, cut into 2-in. pieces
1 cup all-purpose flour
2 tsp salt
2 tsp paprika
1 tsp ground black pepper
1 1/2 tsp cayenne pepper
canola oil, for frying (about 2 cups)
Combine first 5 ingredients in a resealable bag. Add chicken and marinate in the fridge overnight or at room temperature for 30 min to 1 hr. Drain chicken and set aside; discard marinade.
Combine first 5 coating ingredients in a shallow bowl.
Pour oil into a large pot until it reaches ½ in. up the sides. Heat over medium to 350°F.
Dredge chicken in flour mixture to coat; transfer right away to hot oil. Fry chicken for 8 to 10 min—keeping the temperature from 325°F to 350°F—turning once, or until outside is browned and crisp and meat is cooked through (when juices from the meat run clear).
Cool to room temperature on a rack and pack to go.
Calories 355, Protein 53g, Carbohydrates 9g, Fat 10g, Fibre 1g, Sodium 567mg.
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