You know when you have leftover chicken sitting in the fridge that NEEDS to be used? You could toss it in the freezer and then, if your freezer is anything like ours, it will disappear into the abyss of the frozen tundra and you’ll only find it when you’re digging around for that treat you also know you hid away and they will both be freezer burned!
Make these quick and tasty chicken bites instead and skip the whole frozen meat escapade! I made these with my little grand kids in mind, so they are pretty mildly seasoned, so feel free to add a little cayenne pepper, chopped garlic or maybe even a little spinach when you’re pulsing everything together. So many possibilities here!!
Oh and that fry sauce…it’s a total Utah thing, we had it here first!! I know a certain ketchup company is trying to claim as their own invention, but do not be fooled! We’ve been stirring together ketchup and mayo for decades here and it’s always been simple and so delicious!!
chicken bites
leftover chicken never tasted so good, paleo chicken bites!
Credit: backporchpaleo.com
Ingredients
- 2 cups cooked & shredded chicken
- 1 egg
- ¼ cup homemade mayonnaise
- 2-3 tbls dill pickle juice
- ¾ tsp Redmond Real Salt
- ½ tsp dried chives
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 1 cup Bacon’s Heir pork panko
- 1 tsp Otto’s Natural’s Cassava Flour
- ¼ tsp Redmond Real Salt
- ¼ tsp dried chives
- fry sauce ~ Primal Kitchen ketchup & mayo in a 2:1 ratio, stirred to combine.
Directions
- Preheat oven to 400° and grab a baking sheet!
- Toss chicken, egg, mayonnaise, pickle juice, ¾ tsp salt, chives, onion powder and garlic powder in food processor. Pulse about 5-6 times until everything is combined but not completely pureed into a chicken paste.
- In a shallow plate, combine pork panko, flour, ¼ tsp salt and chives until combined. Scoop meat mixture with a small ice cream scoop so you have a ball about the size of a golf ball. Flatten and shape into a flat disk about 2″ wide then place in pork panko coating, pressing it gently into the coating. Place on baking dish and repeat with remaining chicken mixture, you should get around 11-13.
- Bake for 25 minutes, flip and bake for an additional 12-15 minutes until firm to touch and both sides are golden brown. Stir up that fry sauce, serve chicken bites warm and dip away!
Hi there! Curious – does the chicken have to be pre-cooked? Does it get really dried out or overcooked?
Could you use raw chicken?
Hi there Kellie – I’ve only ever used cooked chicken since it was developed as a way to use up leftover cooked chicken. I’v never had any issues with it being dry after they’re baked. Haven’t every tried it using raw chicken so can’t really say for sure how they would turn out. If you give it a try, please let us know how it goes. ~Michelle