20 EASY CHICKEN APPETIZERS
You really can't go wrong with these easy chicken appetizers. From dip to wings to meatballs, whip up these apps for your next party.
Provided by insanelygood
Categories Appetizers Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chicken appetizer in 30 minutes or less!
Nutrition Facts :
APPETIZER ESSENTIALS: CHEESY/SPICY CHICKEN ORBS
Made these up the other evening/morning. Just some really good spices, really good cheeses, and shredded chicken. Then either pan fry, bake, or air fry. They are delicate, and it takes a bit of practice to keep them from falling apart; however, once you master the technique you have a great appetizer for Sunday night football, or whenever you have the craving. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Cheese Appetizers
Number Of Ingredients 26
Steps:
- PREP/PREPARE
- The trick to keeping these together when cooking is having the right consistency to the orbs. You do not want something too dense; however, if you do not mix them enough, they will fall apart. I solved that problem by mixing the ingredients in four stages. Some similar recipes suggest putting all the ingredients into a food processor but resist that temptation. The heavy-duty mixing will make the orbs too dense. We are going to use a combination of whisking, and a chef's best tools... your two hands.
- Gather your ingredients (mise en place).
- In a large mixing bowl whisk in the STAGE I ingredients.
- Add STAGE II and mix to combine.
- Combine in the STAGE III ingredients.
- For STAGE IV use your hands to mix the chicken in with the other ingredients.
- THE BREADING
- Whisk the eggs with the milk, then put into a breading pan, or shallow bowl. Add a bit of salt and pepper to the flour, and place into another bowl. Finally add the breadcrumbs to a third bowl. Make balls (orbs) about the size of a golf ball, then roll them in the flour, coat with the egg mixture, and coat with the breadcrumbs.
- Carefully place back into the egg mixture and coat a second time with the breadcrumbs.
- Place on a parchment-lined baking sheet with a wire rack and repeat for the remainder of the chicken orbs.
- COOKING You have three options for cooking these bad boys: Air Fryer Oven Baking Pan Frying.
- Oven Baking Place on a parchment-lined baking sheet with a wire rack and bake in a preheated 350f/175c, until golden brown, about 10 - 15 minutes. Air Fryer Preheat air fryer to 400f/205c, and place into the fryer basked, shaking occasionally until golden brown, about 8 - 10 minutes Pan Fried Add about 1/2 inch (1.3cm) non-flavored oil (grapeseed, canola, etc.) to a high-walled skillet and heat to 350f/175c). Add the orbs and cook while rolling in the oil until golden brown, about 3 - 4 minutes. In all three cases, if you overcook them, the cheese will ooze out and you will have a right mess. They will still taste good, but it will still be a right mess. In the case of oven or air frying, if you want a tastier orb, mist them with a wee bit of oil before cooking.
- PLATE/PRESENT
- Let cool for a few minutes, and then serve with your favorite dipping sauce. Enjoy.
- Keep the faith, and keep cooking.
NEW ORLEANS ESSENTIALS: CHEESY CHICKEN BEIGNETS
Last year, I had an appetizer similar to this served to me in New Orleans, and I've been playing about with the recipe ever since. It has a beignet-like dough, surrounding an incredible filling of bacon, chicken, and cream cheese. It's so yummy. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Poultry Appetizers
Number Of Ingredients 16
Steps:
- PREP/PREPARE
- THE FILLING
- Gather your Ingredients (mise en place).
- Cook the chopped bacon in a sauté pan, over medium heat, and cook until the fat has rendered and the bacon is crisp.
- Remove from the pan, drain on paper towels, and reserve.
- Salt and pepper both sides of the chicken breast.
- Add the chicken breast to the sauté pan, and reduce the heat to medium low
- Slowly cook the chicken breast in the bacon grease until cooked through, about 8 - 10 minutes.
- Chef's Tip: If the chicken breast is thick, you can cut it in half, lengthwise, to cut down on the cooking time (like I did).
- Remove from the pan, allow to slightly cool, then shred, and chop.
- Add the chicken, bacon, and cream cheese, to a bowl, and gently mix together.
- Cover, place into the fridge, and allow to cool for about 30 minutes.
- Remove the filling from the fridge, and shape into small balls of one rounded tablespoon each.
- Place on a baking tray, lined with parchment paper, and return to the fridge for an additional hour.
- THE BATTER
- Gather your ingredients (mise en place).
- Add the flour, and spices to a large bowl, and then add the beer until the mixture begins to become smooth.
- Then whisk in the egg yolk.
- Chef's Note: The mixture will be thick; like a tempura batter.
- THE ASSEMBLY
- Add about 2 inches (5cm) of oil to a pot, and bring the temperature up to 375f (190c).
- Take three of the chicken balls and add them to the batter.
- Make sure that they are completely coated, and then remove and carefully place into the oil.
- Chef's Note: Allow to cook until golden brown, about 3 - 5 minutes.
- Remove from the oil, and place on paper towels to drain.
- Chef's Note: Continue to cook the remaining beignets.
- PLATE/PRESENT
- Serve while nice and warm with your favorite dipping sauces. Enjoy.
- Keep the faith, and keep cooking.
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