Wednesday, June 29, 2011

Panko-Crusted Chicken Bites with Fruit Chutney

6 boneless, skinless chicken thighs
1 cup parmesan cheese
1 egg
2 small garlic cloves, minced
1/2 white onion, finely chopped
1/3 cup Italian parsley, chopped
1 teaspoon fresh rosemary, finely chopped
Salt and black pepper
2 1/2 cups panko breadcrumbs

Cut chicken into small chunks and grind/mince in a food processor. Remove from the food processor.

In a large medium mixing bowl, combine all the ingredients with half a cup panko breadcrumbs and half of the freshly grated parmesan cheese. Use a teaspoon to form large nuggets (refer to picture). Repeat until all the ground chicken is used up.

In a separate mixing bowl, combine panko breadcrumbs and the remaining freshly grated parmesan cheese. Season well with salt and black pepper and coat chicken with a thick coating.

Heat a deep sided frying pan with enough vegetable oil to cover the bottom of the pan on medium to high heat until oil is ready for frying. Add 6 pieces at a time so as not to overcrowd the pan. Fry for 3-4 minutes on the first side or until it's a deep golden color. Flip over for another 3-4 minutes or until it's cooked through. Remove from the oil and drain on paper towels. Season with salt and black pepper. Repeat until all the chicken is cooked.

Pre heat oven to 400 F

In a large greased baking sheet, arrange nuggets in a single layer and bake for 20 minutes or until cooked and crispy.

Serve hot with fruit chutney or any dipping sauce of choice.

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