Honey Mustard Fried Chicken Bites
These honey mustard fried chicken bites are a delicious main dish and take only 30 minutes to make.
Ingredients
Honey Mustard Sauce
- 1/4 cup plus 2 tablespoons prepared yellow mustard
- 1/4 cup plus 2 tablespoons honey
Fried Chicken Bites
- 2 medium-size boneless skinless chicken breasts
- 1/3 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup all-purpose flour
- 1/3 cup canola oil amount may vary depending on the size of skillet used, or number of batches made
Honey Mustard Fried Chicken Bites
- Honey mustard sauce
- Fried chicken bites
Garnish
- Thinly sliced green onions optional
Equipment
- Small wire cooking/baking rack (to drain excess oil from the fried chicken)
- Large plate (for the rack to sit on)
- Large skillet
Instructions
Preparation
- Rack for the Cooked Chicken - Set a wire cooking rack (small to medium size) on top of a large plate. Set aside.The fried chicken pieces will be transferred from the skillet onto this rack to drain off any excess oil.
- Flour to Coat Pieces of Chicken - In a medium-size shallow bowl, add the flour. Set aside.
Honey Mustard Sauce
- In a small bowl add mustard and honey. Whisk together until combined.
- Do a quick taste test and if a sweeter taste is preferred, add more honey. Or if less sweetness is preferred, add more mustard. Set aside.
Fried Chicken Bites
- Cut the Chicken - Cut the chicken into bite-size pieces (about 1-1/2-inch pieces).
- Season the Chicken - On top of each piece of chicken, evenly add salt and pepper. Using cooking tongs, turn the pieces over and evenly top them with salt and pepper.
- Coat the Chicken with Flour - To the bowl of flour, add the pieces of chicken. Evenly coat all sides of the chicken with flour. Set aside for a moment.
- Fry the Chicken - Heat the skillet on medium heat and add a pinch of flour to the pan. When the flour in the pan starts to bubble, using tongs, carefully add each piece of flour-coated chicken to the skillet.
- When placing the pieces of chicken in the skillet, make sure there is some room in between each piece so that the pan isn't overcrowded.
- Watch the chicken closely and when the bottom sides of the chicken start to turn a golden color, use tongs to turn each piece over.
- If the oil starts to get too hot, turn the heat down. OR turn the heat off and carefully move the skillet to an unused burner. Once the oil cools down, move the pan back onto the burner and turn the heat back on to a lower setting to finish cooking the chicken.
- As the bottom of each piece of chicken turns a darker golden color continue to turn the pieces over until all sides are golden brown (about 5 to 6 minutes on each side; for a total cooking time of about 10 to 12 minutes).Cooking time may vary depending on the size of each piece of chicken.
- Drain Excess Oil from the Chicken Bites - Once the chicken bites are thoroughly cooked, turn off the burner and using tongs, carefully transfer the chicken onto the cooking rack that's placed on a large plate. Set aside for just a moment.
- While the chicken sits on the rack to drain off excess oil, whisk the honey mustard sauce one last time just before coating the pieces of chicken with the sauce.
Honey Mustard Fried Chicken Bites
- Coat the Fried Chicken Bites with Sauce - To the bowl with the honey mustard sauce, add each piece of fried chicken. Using tongs or a spoon, gently coat each fried chicken bite with the sauce.
Serve
- Transfer the fried chicken bites onto a serving plate and drizzle the sauce that's left in the bowl on top.Serve right away while warm. Garnish with thinly sliced green onions.
Notes
TIPS:
- Frying the Chicken - If the oil starts to get too hot, turn the heat down. OR turn the heat off and carefully move the skillet to an unused burner. Once the oil cools down, move the pan back onto the burner and turn the heat back on to a lower setting to finish cooking the chicken.
- Cooking Time - Cooking time may vary depending on the size of each piece of chicken.
- After Frying the Chicken - While the chicken sits on the rack to drain off excess oil, whisk the honey mustard sauce one last time just before coating the pieces of chicken with the sauce.