Prepare Crispy Chicken Strips according to package directions. When cooled, cut each strip in half lengthwise.
Assemble grinder bite by placing slices of provolone cheese on a clean work surface side by side (but not overlapping), then top each with 2 slices of salami to fit the inside the cheese, 1 slice of tomato, and half of crispy chicken strip. Roll provolone cheese around chicken strip and use a toothpick to hold together, skewering through the center of each chicken grinder bite.
Bacon Wrapped Chicken Bites
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Bacon Wrapped Chicken Bites – Perfectly seasoned chicken pieces, wrapped in glorious bacon, rolled in brown sugar and baked to golden perfection. Need I say more?
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What&rsquos so great about this honey garlic chicken recipe is that there is no deep-frying involved.
You coat the chicken with panko or breadcrumbs and bake in the oven.
In the meantime, you make the honey garlic sauce and toss them together.
Try this recipe, you will love it.
Parmesan Chicken Bites
Yield: 4 servings
prep time: 15 minutes
cook time: 10 minutes
total time: 25 minutes
The best chicken nuggets you will ever have – crisp-tender and completely homemade with Parmesan goodness!
- 1/2 cup vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 1 cup Panko*
- 1/4 cup freshly grated Parmesan
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 tablespoons chopped fresh parsley leaves
- Heat vegetable oil in a large skillet over medium high heat.
- Season chicken with salt and pepper, to taste.
- In a large bowl, combine Panko, Parmesan, garlic powder and smoked paprika season with salt and pepper, to taste. Set aside.
- Working in batches, dredge chicken in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Add chicken to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
- Serve immediately, garnished with Parmesan and parsley, if desired.
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
Combine the lemon juice, onions, salt, pepper, minced habanero and 1/4 cup of the peanut oil in a gallon-size, resealable plastic bag (or nonreactive, sealable bowl). Add the chicken pieces and seal the bag massage to coat evenly. Marinate the chicken in the refrigerator for at least 2 hours.
Transfer the marinated chicken, skin-side down, to a preheated, seasoned grill pan. Cook the chicken, in batches, until brown on both sides (it will not be cooked through). Reserve the onions and marinade. Transfer the cooked chicken to a plate.
Meanwhile, heat the remaining tablespoon of peanut oil in a large Dutch oven over medium-low heat. Add the reserved onions, shaking off as much of the marinade as possible, and cook for about 20 minutes, until they are translucent and tender. Add the remaining marinade and stir well increase the heat to medium and cook, stirring occasionally, until the liquid comes to a low boil.
Add the grilled chicken pieces, pricked habanero, olives, carrots, mustard and 1/2 cup water, stirring to mix well. Once the liquid returns to a boil, reduce the heat to medium-low, cover and cook for 20 minutes, or until the chicken has cooked through. If the mixture looks too dry, add more water. Taste occasionally and remove the whole habanero when the desired spice level has been reached. Serve hot over broken rice.
Bacon Chicken Bites
The key to mastering this ah-mazing little appetizer is to purchase the appropriate bacon. I know what you are thinking. Isn’t all bacon “appropriate”? Yes, I believe we are on the same page in terms of bacon always being an acceptable food option. However, if you are going to make this particular appetizer, I would strongly suggest getting the best quality bacon you can find. The juices of the chicken and the bacon blend together and amp the spices of these chicken wrapped bacon bites and take them to a whole new level.
Crisp chicken bites
Cut the chicken breasts into small chunks, each about the size of a marble (you should get roughly 15 pieces per breast). Put the pesto in a bowl and mix together with the chicken until coated all over. Tip the breadcrumbs into a large freezer bag.
Add the chicken pieces in batches to the bag and give it a good shake to coat. Place a piece of greaseproof paper on a baking sheet, then lay the chicken pieces on the sheet, making sure none of them are touching. Put in the freezer and, when frozen solid, take off the baking sheet and store in a container or freezer bag.
To cook, heat oven to 220C/fan 200C/ gas 7. Pour a little oil onto a shallow baking tray, just enough to cover it. Put the tray in the oven and let it heat up for 5 mins. Tip the chicken onto the sheet and return to the oven for 10-15 mins until crisp and cooked through.
Using pesto adds flavour and means you don’t have to faff about dipping the chicken in flour and egg before coating with crumbs.
Why This Recipe Works
This easy chicken dinner recipe is super quick to prepare and family-friendly!
All it takes to make this delicious chicken recipe is a single pan and a few pantry ingredients. Dinner will be ready and on the table in under 20 minutes!
The simple, yet incredibly flavorful garlic sauce really accentuates the chicken. With loads of garlic, a hint of brown sugar, and a touch of spice, it’s a mouth-watering combination of flavors that will have you scraping every last little bit out of the pan!
This recipe is naturally gluten free. There is only has 1 gram of carbohydrates per serving, making it low carb, but you can make it completely sugar free by using a brown sugar substitute like Swerve Brown Sugar. This also makes it a bit more keto friendly.
Flamin' Hot Cheetos Fried Chicken Bites
- Calories 657
- Fat 49.0 g (75.3%)
- Saturated 5.7 g (28.4%)
- Carbs 25.0 g (8.3%)
- Fiber 3.5 g (14.0%)
- Sugars 2.3 g
- Protein 28.3 g (56.5%)
- Sodium 452.5 mg (18.9%)
Flamin’ Hot Cheetos (about 5 cups)
kosher salt, plus more as needed
boneless, skinless chicken breasts (about 4 large), cut into 1-inch pieces
peanut or canola oil, for pan-frying
Place the Cheetos in a food processor fitted with a blade attachment and process until they form a powder with some texture, about 1 minute. Transfer the powder to a gallon-size zip-top bag and add the cornstarch, cayenne, and salt. Close the bag and shake gently to combine set aside.
Place the chicken and mayonnaise in a second gallon-size zip-top bag. Seal the bag and massage the bag so that every chicken piece is coated in mayo.
Heat 1/2 cup of the oil in a large skillet over medium heat. Meanwhile, use tongs to transfer the chicken from the mayo bag to the Cheetos bag. Seal the Cheetos bag and shake vigorously to evenly coat the chicken.
Using tongs, transfer about half of the coated chicken to the skillet. Fry until cooked through, 2 to 3 minutes per side, about 8 minutes total. Transfer the chicken bites to a paper towel-lined plate. You may need to pour out the first batch of oil and wipe the pan with a paper towel before heating the remaining oil and frying the remaining chicken bites. Serve warm, with a generous sprinkle of salt.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Upon opening my fridge, I saw the makings for these veggie-loaded chicken bites staring back at me. I had made the earlier in the week and they were a hit. Such a hit, in fact, that the leftovers had doubled as lunchbox fillings for them the next day!
And since these veggie-loaded chicken bites are full of vegetables, I felt good that a healthy dinner could come together without me having to fill my sink with dishes (that I didn’t want to do) or stressing myself out.
These puppies were thrown together in a few minutes and cooked to perfection while I got some fruit and a quick salad together to finish off the meal. Easy peasy, super healthy, and family-approved…just how I like it!
Suggested adaptions for making veggie-loaded chicken bites
- Make them with ground turkey instead! Both are very interchangeable with one another in recipes!
- Use more of one veggie and less (or none) of another! Modify this recipe to fit your family’s personal taste preferences or to use what you have on hand! If your crew doesn’t like spinach, skip it and add a little more zucchini or carrot.
- Bake them instead. Pop them into a 400℉ oven for 20ish minutes (or until cooked through).
- Make them into burgers!
Other veggie-loaded recipes you will love…
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