If you're going to make party food, make sure you cram a lot of party in there. That's why we're armed with Chopped champion, chef Eric LeVine's new book, Small Bites Big Flavor, for the entertaining season ahead. It's full of innovative things on sticks, small plates and other reasons to justify another cocktail or two.
I love a twisted version of fried chicken. Smoky bacon enhances this bite in two ways: it adds crunch to the mustard-spiced crust and a unique flavor to the cooling aioli.
- 4 jumbo chicken tenderloins (about 10-12 ounces total)
- 1/2 cup mustard powder
- 1 teaspoon chopped flat-leaf Italian parsley
- 1/2 cup cooked and chopped bacon
- 2 cups panko breadcrumbs
- 6 eggs
- 1 cup canola oil
- 1/2 cup mayonnaise
- 2 teaspoons fresh squeezed lemon juice
- 1 teaspoon chopped garlic
- 4 bacon strips, cooked and roughly chopped
- Roll chicken tenderloins in mustard powder.
- Combine chopped parsley, cooked bacon and panko in a separate bowl.
- In a third bowl, beat eggs with 3 tablespoons water.
- Dredge the chicken in the egg wash, covering the chicken completely. Remove it from the egg wash, allow any excess liquid to drip off, and roll the chicken in panko mix until completely covered. Remove and place in refrigerator until ready to cook.
- When ready to cook, heat 1 cup oil in a saucepan over medium heat and cook both sides of chicken until chicken is cooked through, about 2-3 minutes each side (internal temperature of 160°F).
- Cut chicken into 1/2-inch pieces and serve with bacon aioli.
Chef’s Notes: The chicken can be breaded two weeks ahead of time and frozen in an airtight container. When you plan to use it, remove it from the freezer 1 hour prior to cooking, then follow the normal procedure.
Use shrimp, pork or even a zucchini stick as a variation for this fun, tasty morsel.
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