Crispy, crunchy, savory fried chicken bites with a scrumptious sauce for dunking. Perfect for family dinner. Also makes a great party appetizer, meze or game day treat.
Instructions include the option of either oven frying the chicken or pan frying it.
FOR THE TAHINI YOGURT REMOULADE
- 1 cup full fat Greek yogurt
- 2 tablespoons tahini
- 5-6 cornichon pickles, chopped
- 2 cloves garlic, pressed
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
FOR THE CHICKEN AND MARINADE
- 1 3/4 pounds boneless skinless chicken thighs or breasts, cut across the grain, in 1-inch intervals, which should give you approx. 1-inch by 3 inch strips.
- 2 cups buttermilk
- 2 tablespoons dry mustard powder
- 2 teaspoons kosher salt
- 3 large garlic cloves, crushed
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper or 1/2 teaspoon black pepper
FOR THE SESAME PANKO CRUMB COATING:
- 2 1/2 cups Panko bread crumbs
- 3/4 cup sesame seeds
- 2 teaspoons kosher salt
FOR PAN FRYING VS OVEN FRYING:
- If pan frying, you'll need 1 1/2 to 2 cups of neutral high smoke point oil such as peanut, canola, grape seed or sunflower seed oil, or enough oil to come up to about an inch in your skillet.
- If oven frying the chicken, you'll only need a tablespoon or so of oil.
- A tablespoon or two of dry mint or fresh chopped mint leaves
- To make the remoulade, mix all the ingredients together: yogurt, tahini, pickles, garlic, lemon juice, salt and pepper. Store, covered in the fridge until ready to use. Can be made a day ahead.
- Mix the chicken marinade ingredients in a large non-reactive bowl or plastic container: buttermilk, mustard powder, salt, garlic, paprika and cayenne. Add the sliced chicken and toss to coat. Marinate chicken for at least an hour and up to 24 hours, covered, in the fridge. I highly recommend an overnight soak for maximum tenderness.
- In a large shallow bowl combine Panko, sesame seeds and 2 teaspoons salt. Remove chicken from the fridge and drain the marinade. I recommend pouring the chicken and marinade into a large colander over the sink and tossing it around to shake the marinade off. It's fine to leave a light coating of marinade on the chicken. Transfer chicken to a bowl.
- Place a piece of chicken in the crumb bowl. Toss it in crumbs a few times and press crumbs into it with your fingers. Place coated chicken piece on a plate. Repeat with all the chicken pieces.
- To oven fry the chicken, preheat the oven to 450ºF. Oil a large non-stick rimmed baking sheet. Arrange breaded chicken on the sheet so pieces aren't touching. Turn pieces so they are lightly coated in oil. Alternatively you can spray the chicken lightly with cooking oil. Set an oven rack in the top third of your oven, near the heating element. Bake chicken for 12-14 minutes or until it is golden brown and cooked through.
- To pan fry the chicken, line a large plate or tray with a triple layer of paper towels. Pour enough oil into your skillet to come up to an inch or more. Heat oil over high heat until hot but not smoking. Fry the chicken in batches so as not to overcrowd the skillet. Carefully place the chicken pieces into the hot oil one by one using tongs. Chicken should start to sizzle immediately. Cook chicken pieces for about 2 minutes or until they are rich golden brown and cooked through, turning each piece after a minute or so for even browning. Transfer chicken to the prepared plate and repeat with remaining chicken pieces until all are cooked.
- Set the fried chicken bites on a platter with remoulade sauce on the side. Sprinkle a little mint over the chicken and remoulade, to garnish. Serve immediately.
- Store leftover chicken in an airtight container in the fridge. Reheat on a baking sheet in a 450ºF oven for 4-5 minutes, until heated through.
- Prep Time: 40 mins
- Cook Time: 12 mins
- Category: appetizer or main dish
- Method: stove top or oven
- Cuisine: Turkish
Keywords: Fried chicken bites with remoulade dip