Recipe No 662 cocktail Original 2017

Chicken morsels

This recipe started as a way of using some leftover chicken thigh fillets I had.

Original

Time

Prep:

Total:

Difficulty
easy
Yield
4–6 serves • 497 g
Special equipment
sous vide
Metric Imperial

Processes

  • Chicken thigh fillets
    300 g
  • Olive oil (¼ cup + 2 tbsp)
    81 g
  • Salt
  • Black Pepper
  1. 01
    Season chicken fillets
  2. 02
    Seal in sous vide bag with olive oil
  3. 03
    Cook sous vide at 65°C / 149°F for

  • Gluten free flour
    75 g
  • Olive oil (3 tbsp)
    41 g
  • Salt
    dash
  • Black Pepper
    dash
  1. 04
    Season flour in shallow gastro tray
  2. 05
    Unbag chicken and cut into bite size pieces
  3. 06
    Pat chicken dry with kitchen towel
  4. 07
    Heat oil in a pan to medium heat
  5. 08
    Coat chicken in seasoned flour and fry for until golden
  6. 09
    Drain excess oil from chicken with absorbent paper

Notes

Use your favourite flavouring for both the coating and the chicken. Serve with canapés and/or drinks.

Storing

Keeps in the fridge for about 3-5 days

Food pairings

Serve with a ranch dressing

Categorisation

Category
canape cocktail
Meal
snack
Cuisine
american
Diet
carnivorous gluten free
Tags
chicken coating crumb flour