Hot Chicken Bites
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A bite-sized take on the popular Nashville hot chicken.MORE+LESS-
Updated May 23, 2017
2
lbs boneless skinless chicken, cut into 1-inch cubes
2
teaspoons garlic powder
2
quarts vegetable oil, for frying
Chili oil:
1/2
cup neutral oil (I like sunflower)
2
tablespoons cayenne pepper
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1
Cube chicken into 1-inch cubes. Trim off any large pieces of fat. Season with salt and pepper.
2
In a medium bowl, whisk together milk with eggs and hot sauce. In a separate bowl, stir together flour, salt, chili powder and garlic powder.
3
Transfer chicken to milk mixture and coat. Then transfer to flour mixture and coat well. I recommend coating all the chicken pieces before you start frying.
4
Heat frying oil to 350° F. Fry chicken bites for about 6-7 minutes, until chicken is cooked through and crust is nice and crispy. When chicken is fried perfectly, remove it and let the bites drain on a wire rack.
5
Meanwhile, stir together chili oil ingredients in a small pan over low heat. Keep warm, but don’t get it too hot or you’ll burn the spices.
6
When chicken is fried, pour chili oil over the bites. Really coat them well.
7
Serve hot chicken bites on white bread with pickle slices.
No nutrition information available for this recipe
More About This Recipe
- The word on the street is that Nashville hot chicken started as a prank.The goal was to make the fried chicken so hot that it was not only inedible, but painful. Well, it turns out that really hot is really delicious!The first time I had Nashville hot chicken I waited an hour in a strip mall and ordered it as hot as I could get it. It was definitely hot, but I loved it!Instead of frying a whole chicken though, I decided to make a bite-sized version. This makes it a fun appetizer, but you do have to be careful with the heat. There’s more surface area with the bite-sized version so it can actually end uphotter than if you were frying a larger piece of chicken.Serve the chicken bites on white bread and with a big mound of pickles to help kill the heat a bit.
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