These cumin chicken bites are tasty little snacks that have a great amount of versatility. You dribble them onto your salads, have them as mid-day snacks, or incorporate them into dishes such as chicken stir fry. The cumin spice gives these bites a hint of uniqueness and you can double fry them if you wish, for extra crisp. For dipping sauces, you can try this garlic aioli (recipe coming soon!) or have it with your favorite BBQ or honey mustard sauce.
For the chicken, I highly recommend a good quality free-range chicken such as Mary’s Chicken. For reeeaalz you can definitely taste the difference between Mary’s Air Chilled Chicken vs. highly commercialized chicken. It’s more than that, however, the chemical composition of the meat itself is different, such that animals raised in free-range environments secrete less undesired stress signals into their tissues (a good thing) as well as being free from undesirable anti-biotics reduces the possibilities of breeding anti-biotic resistant bacteria in general (and makes for a healthier chicken, overall).
Enjoy these cumin chicken bites, you can cut them up into whatever sized pieces (bigger or smaller) you would like!
Cumin Chicken Bites
Notes
- * Only take a few pieces of chicken to fry at a time, as frying more than that may result in a more soggy chicken
- * For more crisp, you can double fry (after pieces cool, re-dip in bowl 1 & 2 and fry for 5 mins or so)
Ingredients
- 4 Chicken breasts (or thighs)
- 2 c flour
- 2/3 c corn starch
- 2 eggs
- 1/4 c milk
- Cumin spice mix: garlic powder, smoked paprika, coriander, chili powder, cumin (proportioned to taste)
- 1.5 c preferred frying oil
- ziploc bag
Instructions
- Cut chicken into desired bite sized pieces. Combine chicken with desired amount of cumin spice mix. Marinade for 3 hours.
- Take chicken out of fridge and allow to come to room temperature before frying (At least 30 minutes)
- Combine eggs and milk in bowl 1 and whisk
- Combine about 2 cups of flour or so with cornstarch (3 to 1 ratio) and rest of cumin spice mix in bowl 2
- Heat about 1-1.5 c of oil in wok or frying pan to med to med-high heat. (About 2 inches or so of oil if using pan)
- Pat chicken dry as much as possible with paper towels
- Use rest of flour and combine with dried chicken in a ziplock bag
- Take a few pieces* of the flour-coated chicken and drench into bowl 1 (the wet mix). Then in bowl 2 (the dry mix)
- Put chicken into fryer until done (about 14-17mins)
- Once done, put chicken onto a cooling rack to allow it to become crispy
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