Essential Fun Food: Rustic Spicy Chicken Nibbles

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

This recipe is simply an experiment with spices. As I sit in front of my studio windows typing this recipe, I can see multi-colored leaves falling from the trees… In other words, it’s Autumn, and the temps are cool. Therefore, my spices were chosen to deliver maximum warmth and comfort. They are so yummy. So, you ready… Let’s get into the kitchen.

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serves 4
prep time 4 Hr
cook time 15 Min
method Deep Fry

Ingredients

  • PLAN/PURCHASE
  •   2 medium
    chicken breasts, boneless, skinless
  • THE MARINADE
  •   2 c
    fresh whole milk
  •   3 Tbsp
    cider vinegar
  •   2 clove
    garlic, minced
  •   1/2 tsp
    cayenne pepper
  •   1 tsp
    ground cumin
  •   1 tsp
    paprika, sweet, smoky, or hot, your choice
  •  
    salt, kosher variety, to taste
  •  
    white pepper, freshly ground, to taste
  • THE CHICKEN NIBBLES
  •   2 c
    flour, all purpose variety
  •   1 tsp
    cayenne pepper
  •   1 1/2 Tbsp
    paprika, sweet, smoky, or hot, your choice
  •  
    peanut oil, for frying
  • ADDITIONAL ITEMS
  •  
    a good dipping sauce
  •  
    lemon wedges

How To Make

  • 1
    PREP/PREPARE
  • 2
    THE MARINADE
  • 3
    Gather your ingredients.
  • 4
    Combine the milk and the cider vinegar together, in a large bowl or Ziploc bag and allow the mixture to stand for ten minutes.
  • 5
    Cut the chicken breasts into random sizes; however, try to keep the thickness of the slices close to the same size. This is so they fry up at the same time.
  • 6
    Add the remainder of the marinade ingredients, and thoroughly mix.
  • 7
    Chef’s Note: I usually use about a teaspoon each of salt, and pepper, but that’s totally up to you.
  • 8
    Place the chicken nibbles into the bag, and coat with the marinade.
  • 9
    Stick it in the fridge for a couple of hours or, better yet, overnight.
  • 10
    THE CHICKEN NIBBLES
  • 11
    Gather your ingredients.
  • 12
    Add the flour, cayenne, and paprika to a bowl and thoroughly combine.
  • 13
    Add about 2 inches (5cm) of peanut oil to a heavy-bottomed skillet or pot, over medium heat and bring the temperature up to 350f (175c).
  • 14
    Remove one of the chicken nibbles from the marinade, shake off the excess, and dreg in the flour mixture.
  • 15
    Repeat until you have enough chicken nibbles to make enough to drop into the hot oil.
  • 16
    Add the chicken nibbles to the oil.
  • 17
    Allow them to fry until the chicken is cooked through, and they start to turn a nice golden brown, about 3 to 5 minutes.
  • 18
    Chef’s Note: Repeat for the remaining chicken nibbles.
  • 19
    Chef’s Tip: Drain the chicken nibbles on some paper towels before plating.
  • 20
    PLATE/PRESENT
  • 21
    Chef’s Tip: Since these chicken nibbles are spicy hot, I like to compliment them by serving a cool dipping sauce. A honey/mustard sauce (Dijon, honey, mayo) usually goes over well with my guests.
  • 22
    Serve while nice and warm with a good dipping sauce, and some lemon wedges. Enjoy.
  • 23
    Keep the faith, and keep cooking.
  • 24
    RECIPE VARIATION
  • 25
    I also made these using a tempura batter. I used the same spices with the flour coating, but added about a cup of light beer, and made a batter. Then dipped the chicken into batter and straight into the hot oil…. EXCELLENT!!!

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