Weekly Recipe: Fried Chicken Bites

Every once in a while I get a wild hair and cook something totally out of character for me.  I definitely cook (bake) my fair share of unhealthy things but I generally try to stay away from frying.  I do eat fried foods on occasion, just not at home.  If I order something at a restaurant, I don't have to see the gallon of oil they used to immerse my food in.  At home, different story.

About the only exception I'm willing to make is to try something that that Wes or I love.  Well he just happens to love fried chicken.  He actually tried to make it one time many years ago and upon the repetitive advise of my grandmother, he got his oil good and hot.  Well apparently it was a little too hot because the first piece of chicken turned to ash in a matter of seconds.  He's lucky he didn't set the whole house on fire.  We went out to dinner that night and neither of us has tried to make fried chicken since.

Until I ran across this recipe in Southern Living.  One of the reasons I have hesitated in the past is because I was afraid the chicken wouldn't get done on the inside and there's nothing that sicks me out more than raw chicken!  This recipe cut the chicken into cubes, thus alleviating my fear.  I had nothing to lose - except the $10 I spent on organic peanut oil!  Yikes!  This better be good.

They were good!  I think I made about 1/2 to 3/4 of the recipe and that was plenty for 5 servings.  The only thing I might do differently next time would be the type of bread I use.  I used a couple slices of fresh grain bread and it just didn't break down into a fine crumb.  That caused some big globs on batter that didn't adhere to the chicken pieces too well.  And like Granny said, "make sure you get your oil hot enough!"

Fried Chicken Bites
source:  Southern Living

• 1 1/2 teaspoons to 1 Tbsp. ground red pepper
• 1 1/2 teaspoons ground chipotle chile pepper
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons dried crushed red pepper
• 1 1/2 teaspoons ground black pepper
• 3/4 teaspoon salt
• 1/2 teaspoon paprika
• 2 pounds skinned and boned chicken breasts
• 2 cups buttermilk
• 3 bread slices, toasted
• 1 cup all-purpose flour
• Peanut oil
• Blue cheese dressing or honey mustard dressing

1. Combine first 7 ingredients in a small bowl; reserve half of spice mixture. Cut chicken into 1-inch pieces. Place chicken in a medium bowl, and toss with remaining spice mixture until coated. Stir in buttermilk; cover and chill 24 hours.
2. Tear bread into pieces, and place in a food processor with reserved spice mixture. Process until mixture resembles cornmeal. Stir in flour. Remove chicken pieces from buttermilk, discarding buttermilk. Dredge chicken in breadcrumb mixture.
3. Pour oil to depth of 2 inches into a Dutch oven; heat to 350°. Fry chicken, in batches, 6 to 7 minutes on each side or until golden brown and done. Drain on a wire rack over paper towels. Sprinkle with salt to taste. Serve warm or cold with blue cheese dressing or honey mustard.

Note: Total time does not include 1 day marinating time.