Crispy Chicken Bites
|Skinless boneless chicken thighs/Breast halves||1 Pound|
|All purpose flour||14 Cup (224 tbs)|
|Dried parsley flakes||1 Teaspoon|
|Poultry seasoning||1⁄2 Teaspoon|
|Egg||1 , beaten|
|Cracker crumbs||1 1⁄4 Cup (20 tbs) (whole wheat or buttery round)|
|Spiced cherry dipping sauce/Cajun dipping sauce||1⁄4 Cup (4 tbs) (1 recipe)|
Rinse chicken and pat dry.
Cut chicken into 1-inch pieces.
In plastic bag combine flour, parsley flakes, poultry seasoning, salt and pepper.
Add chicken pieces, a few at a time, to flour mixture.
Close bag and shake to coat chicken pieces well.
Remove chicken pieces and set aside.
Repeat with remaining chicken.
In small mixing bowl combine beaten egg and milk.
In another small bowl place cracker crumbs.
Dip chicken, about 14 of the pieces at a time, into egg mixture.
Roll chicken pieces in cracker crumbs to coat.
Place coated chicken pieces in a single layer on ungreased large baking sheet.
Bake in preheated 400°F convection oven on rack #2 or #3 offset for 6 to 8 minutes (or bake in preheated 400°F radiant bake oven 10 to 12 minutes) or until chicken no longer is pink.
Serve appetizers with dipping sauce.