I have recently posted a sister recipe to this one, a recipe for buffalo chicken bites. I made both recipes at the same time. I ate the buffalo style ones and my husband ate the barbecue ones (and I stole one from him!). You may notice that I have used some of the same pictures for both of these posts. The reason why is that the process for both is identical, save for what sauces you use.
In the article for the buffalo style bites I ranted about the importance of using blue cheese and not ranch. Well, I won’t go into another rant here, but just know that in the case of barbecue wings, or nuggets, it is reversed. Blue cheese has no business getting down with barbecue chicken. If you want to use a dipping sauce, Ranch is the only way to go.
This recipe prepares one serving, which is one average sized chicken breast worth of meat, but you can easily adjust the recipe to make as many nuggets as you want.
1 Chicken Breast
Cut up into small pieces, about the size of chicken nuggets.
Unlike the buffalo bites recipe, I am not going to dictate what kind of sauce you must use. The barbecue sauce that you use is purely a matter of taste. The only wrong sauce is one that you do not like the taste of. My favourite is KC Masterpiece original. This is another ingredient that I can unfortunately not get in Canada so I must buy it in bulk whenever I venture south of the border. Whenever I am out of it a decent alternative is Sweet Baby Ray’s, but I much prefer the KC Masterpiece.
1/4 cup Flour
This is a rough amount. You may need a bit more or less for one breast.
You can also choose to use breadcrumbs instead of flour. I do sometimes. But simple flour is typically what I use. Oh, and I also use whole wheat flour pretty often. I think I might even prefer whole wheat flour.
Again you may need a bit more, but typically one egg should be enough for one breast.
I like Hidden Valley best. Someday I hope to learn how to make from scratch though.
There is enough flavour in the barbecue sauce that you could probably skip this ingredient, but I just like to add it for good measure.
Also you will need some kind of fat for pan frying. I like to use rendered animal fat, peanut oil, or ghee.
Cut the breast up into nugget sized pieces. Crack a bit of black pepper over them.
Coat your frying pan with enough oil to at least mostly cover the bottom and heat to a medium high temperature. Once the oil is to temperature place the chicken bits into the hot oil. They should start sizzling right away.
Now you basically have chicken nuggets. If you simply salt them at this point you can just eat them as they are, but we are making barbecue chicken nuggets, so all that is left is to coat them with barbecue sauce! You can do this any way you like, really it isn’t rocket science, but I like to do it the way I learned when working at a restaurant. That is to put them into a bowl.
BARBECUE CHICKEN BITES
1 Chicken Breast
1/4 cup Flour
Fat or oil for pan frying
1. Cut the breast up into nugget sized pieces.
2. Crack a bit of black pepper over them.
3. Beat the egg in a bowl.
4. Coat the chicken bits with flour.
5. Dip the floured chicken bits in the egg and wet all sides.
6. Coat them again, very well with flour.
7. Coat your frying pan with enough oil to at least mostly cover the bottom and heat to a medium high temperature. Once the oil is to temperature place the chicken bits into the hot oil. They should start sizzling right away. Flip them occasionally while cooking and allow each side to become light golden brown. Once you have achieved this they will be fully cooked.
8. Coat them with barbecue sauce.
9. Serve with Ranch on the side for dipping.