Crispy Chicken Appetizer Bites with Truffle-Chive Aioli

40 Min.
35 Min.
6
Ingredients
Truffle-Chive Aioli
½
teaspoon Better Than Bouillon® Organic Vegetable Base
½ teaspoon Better Than Bouillon® Organic Vegetable Base
¾
cup mayonnaise
¾ cup mayonnaise
1
tablespoon black truffle oil (may substitute with white truffle oil)
1 tablespoon black truffle oil (may substitute with white truffle oil)
1
tablespoon lemon juice
1 tablespoon lemon juice
teaspoon cayenne pepper
⅛ teaspoon cayenne pepper
1
tablespoon chopped chives
1 tablespoon chopped chives
Chicken
pounds boneless, skinless chicken breasts cut into 1-inch pieces; covered and refrigerated
1½ pounds boneless, skinless chicken breasts cut into 1-inch pieces; covered and refrigerated
¾
cup all-purpose flour
¾ cup all-purpose flour
cup all-purpose flour
1¼ cup all-purpose flour
2
tablespoons corn starch
2 tablespoons corn starch
teaspoon salt
1½ teaspoon salt
½
teaspoon white pepper
½ teaspoon white pepper
canola oil for frying, use enough oil to cover chicken pieces
canola oil for frying, use enough oil to cover chicken pieces
Egg Wash
2
teaspoons Better Than Bouillon® Reduced Sodium Chicken Base
2 teaspoons Better Than Bouillon® Reduced Sodium Chicken Base
¼
cup milk
¼ cup milk
3
eggs, whisked
3 eggs, whisked
½
teaspoon cayenne pepper (optional)*
½ teaspoon cayenne pepper (optional)*
Directions
  1. In a medium bowl, combine Vegetable Base with mayonnaise until base is incorporated. Slowly add truffle oil while whisking. Add lemon juice, sugar, cayenne pepper and chives; stir to combine; cover and refrigerate.
  2. Add oil to a large heavy bottomed pot and heat to 350°F.
  3. In a large bowl, whisk Reduced Sodium Chicken Base with milk until base is dissolved. Add eggs; whisk to combine; set aside.
  4. In a shallow bowl add ¾ cup flour. In a second shallow bowl add 1½ cups flour, corn starch, salt and pepper; mix to combine. Coat chicken pieces in ¾ cup flour; shake off excess. Moisten in egg wash. Coat in 1½ cups seasoned flour; shake off excess.
  5. Fry chicken pieces in batches and do not over crowd. Carefully place chicken in hot oil, and fry until done, about 4-5 minutes. Turn once to ensure pieces brown evenly.
  6. Heat oven to 200°F; set a wire rack inside a rimmed baking sheet and place it in the oven. After each batch is finished frying place in oven to keep warm. Serve.
This breading recipe also works well with chicken tenders, but the cooking time will need to be increased. *For spicy Crispy Chicken Bites, add a ½ teaspoon of cayenne pepper to the egg wash.

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