Real Recipes From Real Home Cooks ®

pat duran's original chicken bites-1975

(2 ratings)
Recipe by
Pat Duran
Las Vegas, NV

These are my children's favorite chicken bites- I made them often because they were always what the kids liked. My son always asked for them for his lunch at school, for his birthday party, his First Communion and his High School graduation party...and that was a lot of chicken bites! I made these even before McDonald's who made them in 1980. They were first invented by Robert Baker a scientist in 1950 but were not quite like these.. Try this recipe and see if you like them- I am sure you will..These are so good to snack on sitting out on the patio with a nice glass of wine or cold beer!

(2 ratings)
yield 4 to 6
prep time 10 Min
cook time 20 Min
method Pan Fry

Ingredients For pat duran's original chicken bites-1975

  • 3 lg
    skinless,boneless chicken breasts
  • 2 c
    all purpose flour
  • 1 Tbsp
    lawry's seasoned salt
  • 1/4 c
    granulated sugar
  • 1 Tbsp
    parsley flakes
  • 2 tsp
    dill weed
  • 1 tsp
    sesame seeds
  • 1/2 c
    rice krispies
  • 2 lg
    eggs,well whipped
  • 1/4 c
    pet evaporated milk or buttermilk
  • crisco solid shortening for frying

How To Make pat duran's original chicken bites-1975

  • 1
    Rinse and pat dry chicken breasts and cut into bite size pieces.Set aside.Place a large plate on the counter with 2 layers of paper towels for the chicken when cooked.
  • 2
    Place remaining ingredients in a lunch bag or plastic bag;except the milk,eggs,and Crisco. Shake bag well to mix ingredients; set aside. --- Combine whipped eggs and milk in a shallow pan.
  • 3
    Put enough shortening in a large skillet or electric fry-pan to make 1/4 inch deep. Heat to 350^ or medium-high heat. Dip 5 or 6 chicken pieces in the egg mixture,coating well; then put in the flour bag and shake to coat all pieces well.
  • 4
    Remover each piece and fry on all sides until crispy golden brown. Remove and drain on the paper towel plate. Do not cover the chicken; when next batch is ready to drain remove first batch to a large foil lined baking pan and keep warm in the oven set at 225^ ;uncovered and separated. Place new paper toweling down and continue with remaining chicken pieces. Note: a deep fryer may be used if desired. ----- Serve with dill dip of ranch dip or mix the 2 together.

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