chicken appetizer

These Chicken Salad Bites with Cranberries and Walnuts are the easiest little 15 minute appetizers! The creamy chicken salad is lightened with Greek Yogurt.

15 minute chicken salad bites with cranberries and walnuts

plain Greek yogurt

mayonnaise

dry tarragon

salt

left-over cooked chopped boneless skinless chicken breast, chilled

celery

cranberries

walnuts (sub pepitas for allergies)

chives

thawed mini fillo shells

black pepper

Whisk yogurt, mayonnaise, tarragon and salt in a large bowl. Add chicken, celery, cranberries, walnuts and chives. Stir to coat. Spoon a small amount of the chicken salad into the fillo cups, dividing evenly among the cups. Garnish with additional chives if desired and sprinkle with black pepper.

What a perfect bite! While these would be great for an appetizer for a party or get together, I think I'd make these even just as an easy lunch for myself. Love how simple and tasty these are.

These Chicken Parm Sliders are possibly the perfect party food! A delicious chicken appetizer or dinner recipe that's amazing for feeding a crowd.

Chicken Parm Sliders

chicken

eggs

Italian Bread Crumbs

vegetable oil

slider rolls (I used King’s Hawaiian)

mozzarella cheese

marinara sauce

Parmesan cheese

garlic powder

basil

butter, melted

In a medium bowl, whisk together the eggs. Set aside. Pour the breadcrumbs into another medium bowl. Dip each piece of chicken into the egg and allow excess to drip off, and then into the breadcrumbs to coat. Transfer to a clean plate and repeat the process with all the chicken pieces.

Fill a large skillet about 1/4 inch deep with vegetable oil and heat on medium until the oil is 350°. I place the handle of a wooden spoon into the oil and if bubbles form immediately, the oil is ready. Fry the chicken in batches, about 3 minutes on each side, or until golden brown. Transfer to a paper towel lined plate.

Lightly coat an 11&#215;15 baking dish with nonstick spray. Cut the slider rolls in half, if they are not cut. Place the bottom rolls in the pan. Top rolls with 2 cups of cheese and place in the oven for 3-5 minutes, just long enough to melt the cheese. Remove the pan from the oven and spread half of the marinara sauce on top of the cheese. Place a piece of chicken on each bun. Top with the rest of the marinara and then the rest of the cheese. Place on the top buns.

In a medium bowl, combine the Parmesan cheese, garlic powder, basil, and salt. Stir in the melted butter. Pour this mixture evenly on top of all the buns.

Cover the pan with aluminum foil. Bake for 15 minutes. Remove the foil and bake an additional 5 minutes, or until all the cheese is melted and the buns are lightly toasted.

These appetizers are flavorful and delicious to serve to your guests. They&#x27;re filling too.

Puff Pastry Pesto Chicken Bites Appetizer

chicken breast (shredded)

puff pastry sheet

oz of cream cheese (softened)

pesto sauce

tbsp sun dried tomatoes

salt and pepper

Preheat oven to 375F.

In a medium size bowl, combine all ingredients except puff pastry. Mix well.

Put puff pastry rectangles into mini muffin tin.

Fill each puff pastry with chicken filling. Fold puff pastry over to slightly close.

Bake in 375F oven for 15 min.

Embark on a flavorful journey with our Chicken Pakora recipe. These crispy and spiced fritters feature tender chicken pieces coated in a flavorful chickpea flour batter, creating a delightful snack or appetizer. A beloved Indian street food, Chicken Pakora offers a harmonious blend of textures and aromatic spices, making it the perfect choice for your next snack-time adventure.

Chicken Pakora

tsp smoked paprika

tsp mild ground chilli

turmeric powder

tsp garam masala powder

tsp coriander

tsp ground fenugreek

tsp ground ginger

tsp garlic salt

garlic,

lemon juice

chickpea flour

tbsp cornflour

Vegetable oil

Chilli oil (optional)

natural yoghurt

tomato sauce

tsp mint sauce (or mint jelly)

tsp cumin

In a large mixing bowl, toss the chicken...

In a large mixing bowl, toss the chicken through the spices, garlic and lemon juice until well coated. Set aside to marinate for one hour.

Add the chickpea flour, cornflour and egg whites...

Add the chickpea flour, cornflour and egg whites to the chicken and mix through until the chicken is thoroughly coated with the mixture.

Heat about 1 1/2 inches of oil in...

Heat about 1 1/2 inches of oil in a pot over medium-high heat. Add a small amount of chilli oil (optional) to the pot.

Once hot, deep fry 2 to 3 pieces...

Once hot, deep fry 2 to 3 pieces of chicken at a time for 8-10 minutes or until deep golden-red in colour, and cooked through.

Garnish with freshly sliced onion and serve with...

Garnish with freshly sliced onion and serve with Glasgow Pakora Sauce (below).

Mix together all ingredients until well combined.

https://www.youtube.com/watch?v=7xWaJFcEhXc

Welcome to our kitchen, where we're about to add a touch of spice and a burst of flavor to your day with our Chicken Pakora Recipe! 🍗🌶️🔥

Join us as we create these delectable, bite-sized chicken fritters that are crispy on the outside, tender on the inside, and bursting with aromatic Indian spices. It's a recipe that's not only incredibly flavorful but also a popular snack that will have you craving more! 😋🍗🌶️🔥

Whether you're hosting a gathering, looking for a spicy appetizer, or simply want to enjoy the bold flavors of Indian cuisine, these Chicken Pakoras are the perfect choice. The combination of marinated chicken, a fragrant spice blend, and a light, crispy batter creates a symphony of tastes and textures that's both addictive and perfect for dipping.

Stay tuned for some pro tips on marinating your chicken for maximum flavor, achieving that perfect crispy texture, and serving your pakoras with mint chutney or a tangy tamarind sauce for an extra burst of taste.

So, get ready to savor the spicy and crunchy flavors of Chicken Pakoras. Don't forget to like, share, and subscribe for more delicious recipes that will spice up your kitchen and your life! 🍗🌶️🔥 #ChickenPakora #SpiceUpYourLife #CookingWithLove 🍗🌶️🔥

Get the recipe: https://cookingwithbry.com/chicken-pakora-recipe/

Chicken Pakora recipe

A classic Thai dish for an easy appetiser

Grilled Thai Satay Chicken

chicken breast

coconut milk

soy sauce

honey

Thai red curry paste

quinoa

cilantro basil,

limes, mango, peanuts and chili peppers

(14 ounce) can unsweetened coconut milk

peanut butter

fish sauce

tamarind ((optional))

lime

1. Whisk together the coconut milk, soy sauce, Thai red curry paste, and honey, in a small bowl. Remove 1/4 cup of the marinade and reserve for cooking. Add the chicken to a large ziplock bag and pour the remaining marinade over the chicken. Let sit for 30 minutes or up to overnight in the fridge.2. Meanwhile, make the peanut sauce. In a small sauce pan, combine all the ingredients and set over medium low heat, cook stirring often until the sauce is smooth and drizzle-able. Stir in the lime juice. If the sauce seem thick, add water to thin. Keep sauce warm.3. Preheat an outdoor grill or grill pan to medium heat. Oil the grates.4. Add the chicken and grill for 5-8 minutes per side, brushing the chicken with the reserved coconut milk mixture until the chicken is cooked through. Remove from the grill and arrange on a serving plate. Drizzle the peanut sauce over the chicken.5. Serve the chicken over top of a bed of quinoa or rice with fresh mango, limes, and cilantro. Enjoy!

This was soooo good! My family asked that I put it in the weekly rotation! The peanut sauce was delicious. I served with rice and roasted broccoli. Thanks for the recipe :-)

EXCELLENT!!! 1st time making thai and it was fabulous. my husband LOVED it! i served it with your coconut rice, wonderful pairing. definitely making again. i have peanut sauce left over, can i refrigerate or freeze…if so, how long will it last? thank you ?

Huge hit! I've this so many times, everyone loves it! You're recipes are awesome!

Love this recipe! The sauce is addicting! Keep up the good work ??

Delicious!!! Highly recommend the lime, mango, peanuts etc. Adds this dish to a whole different level. I can drink this peanut sauce...has a great kick!

We had it for diner today and it was delicious! There is just enough chicken left over to fill up a pita bread and i will have it for lunch tomorrow. Im used to the indonesian satay sause and this thai version is refreshingly different, this recipe is a keeper ❤️

this is a really good receipe and easy to do! I will do it again!

Great recipe! We have lots of peanut sauce leftover. Can I freeze it?

This is one of my favorite recipes that I've made several times. I made it for my parents when I was visiting them in Cleveland last summer (my hometown too!) and they asked for the recipe and have also been making it on repeat :) So much flavor! Thank you!!!

This restaurant-style Chicken 65 is a spicy, deep-fried starter snack, appetizer, or a full meal served with naan! It&#039;s marinated in yogurt, spices, and curry leaves for 24 hours so it&#039;s deeply flavorful and aromatic.

Chicken 65

chicken thighs

dahi

ginger garlic paste

tbsp Kashmiri chili powder

cumin powder

turmeric

tsp garam masala

tsp black pepper

tsp salt

curry leaves (chopped)

corn starch

tbsp rice flour

neutral oil (for frying)

olive oil

tbsp ginger garlic paste

green chilis

tsp Kashmiri chili powder

curry leaves

Remove the curry leaves from the sprig and stack the leaves on top of each other. Cut them as evenly as possible.

Add the dahi, ginger garlic paste, chopped curry leaves, kashmiri chili powder, cumin powder, garam masala, black pepper, and salt to a bowl. Whisk it together.

Remove the fat from the chicken thighs. Cut the thighs into 1-inch cubes. Transfer the cubed chicken to the bowl and toss with the marinade to fully coat it. Cover the chicken and marinate for a minimum of 30 minutes, but ideally for 24 hours for the best flavor.

After marinating, add the rice flour and corn starch into the chicken and toss it to coat. The chicken should be fairly dry.

Heat neutral oil in a heavy bottom pot or wok to deep fry the chicken. Once it reaches 350°F, carefully drop the chicken one-by-one into the oil, leaving plenty of space between the cubes. After about a minute, toss the chicken with a slotted spoon. Keep frying until it&#39;s a deep reddish-brown. The internal temperature should reach 165°F.

Remove the chicken with a slotted spoon and allow it to drain on a paper towel.

Slice the green chilis at an angle and remove the curry leaves from the second sprig. In a wok or skillet on low to medium heat, add a tablespoon of olive oil.

Once hot, add the green chilis, kashmiri chili powder, ginger garlic paste, and curry leaves. Mix it to temper the chili powder and fry until the curry leaves are crispy. Add more oil as necessary.

Add the fried chicken and toss it with the tadka to coat completely, until the chicken is warmed through.

Serve the Chicken 65 immediately with sliced red onions and lemon wedges.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1710949576/rzjcvtoudgkzfzz7llmn.mp4

This restaurant-style Chicken 65 is a crispy Indian deep-fried appetizer or a full meal served with naan! The marinade consists of Indian spices and curry leaves so if you have 24 hours to marinate it, the resulting dish is deeply flavorful and aromatic. Chicken 65 is a crowd-pleasing appetizer at Indian restaurants and parties.

Amazing, cheesy bacon and cheese chicken piroshki, great baked or deep-fried! Made with a soft yeast dough and filled with chicken, cream cheese, cheddar cheese, bacon bits, and fresh herbs.

Cheesy Bacon & Cheese Chicken Piroshki (video)

milk

dry active yeast

tbsp white granulated sugar

tsp sea salt

butter (melted)

all-purpose flour (plus more for dusting/kneading)

tbsp butter

bacon

onion

garlic (finely minced)

oz cream cheese (softened)

sour cream

rotisserie chicken (shredded)

cheddar cheese

green onions

tbsp fresh chopped dill

parsley

black pepper (to taste)

egg (beaten; for egg wash)

tbsp sesame seeds (for garnishing)

tbsp butter (melted; for topping)

canola oil

Start with the dough. Heat the milk in the microwave or on the stovetop until it’s between120°F and 130°F. Pour the milk into a large mixing bowl, then sprinkle in the sugar and yeast.

Allow the yeast to proof for about 5 minutes; it should be fluffy and foamy. Next, add the egg, melted butter (cooled!), and salt. Whisk for a minute.

 Gradually add the flour, whisking well after each addition. Once a thicker batter forms, switch over to a spatula.

Once a dough ball forms, lightly flour your work surface and turn out the dough. Continue adding the flour and knead the dough until it’s soft and no longer sticky. Knead the dough for about 4 to 6 minutes, until it’s smooth and elastic.

Place the dough back into the mixing bowl, cover it with a towel, and place it in a warm spot of the kitchen to proof. The needs to double in size; this typically takes 1 to 1 ½ hours.

Making the Yeast Dough:

Meanwhile, prepare the filling. Preheat a large frying pan over medium heat and add the butter. Once melted, add in the diced bacon. Render the bacon bits for a few minutes until golden.

Next, add in the diced onion and sauté for about 6 to 8 minutes, until the onion is soft and translucent. Add in the garlic next and cook for another minute. Remove the mixture from the heat and let it cool down on the side.

Place the softened cream cheese and sour cream into a large mixing bowl. Beat or whisk the cheese and cream until smooth and creamy.

Shred your rotisserie chicken into small pieces and remove the skin. Add the chicken to the cream cheese. Add the cheddar cheese and cooled bacon onion mixture.

Season the filling with salt, pepper, smoked paprika, fresh dill, fresh parsley, and add the chopped green onions.

Using your hands, combine all the filling ingredients together, forming a uniform, creamy mixture.

Preparing the Filling:

 Punch the proofed dough down gently and turn out onto a floured work surface. Divide the dough into 16 pieces. Cover the dough to prevent drying.

 Flour your hands, then press each piece of dough into a 5-inch circle. Add a generous, heaping amount of filling (about ½ cup) onto the dough.

Pull the edges of the dough up and around the filling, pinching and sealing at the top. Watch my video tutorial to see how it’s done. Turn the piroshki over and lightly compress and shape the pie into a disk.

Place the shaped piroshki onto a baking sheet lined with a baking mat or parchment paper.

Beat an egg in a small ramekin or cup, then use a pastry brush to brush on the egg. Sprinkle with sesame seeds to garnish.

Shaping the Piroshki:

For baking the piroshki: preheat the oven to 350°F. Allow the piroshki to proof about 45 minutes to an hour, until the dough is fluffy again.

Bake at 350°F for 23 to 26 minutes, until the piroshki are golden brown and fluffy. Remove from the oven and brush with the melted butter. Transfer the piroshki onto a wire rack to cool down before enjoying.

Baking Instructions for Piroshki:

For deep frying the piroshki: skip the egg wash after shaping the piroshki. Allow the pies to proof for about 30 minutes on your work surface.

Pour about 2 inches of cooking oil (I use canola oil) into a large pot. Heat the oil over medium heat until it reaches 300°F.

 Fry the piroshki seam side down first, turning them once the first side is golden brown. Fry for about 5 minutes, until the dough is fluffy and a rich golden-brown color. Place the piroshki onto a wire rack with a paper towel underneath to catch the excess oil.

Deep-Frying Instructions for Piroshki:

Tatyana you are saving me this pregnancy! I don't have the energy to think of dinner ideas, so I just open your site and pick something. These were a great switch up from my usual piroshki.  The dough and filling were wonderful! I even shared some with our elderly neighbors. Definitely saving the recipe for regular rotation

Delicious and so easy to follow along! Made these for my Ukrainian boyfriend last night and he was so happy. Can't wait to try a bunch of other recipes! :)

Ok change my mind...going to stick to using the filling for one serving of dough. When I first made them, it was immediately after dinner. I should have waited till the next day to try it because I was already very full.  But who ever waits to try something a day after they make it? I had them the next say and they were perfect, not too rich, nice and savory. These are sooo good! Make them!

Me again..ok Day two and 3 - they actually aren't too rich and will be sticking with using the filling for one service of the dough. I had originally asked these just after having dinner and I think that's I should have waited till I was hungry to trey one...but who ever waits a day after making soemthing lol. They are sooooo good!

I made these today and they are very rich and tasty.  Next time I will use less filling so that they are not as rich. Or double up the dough and divide the filling into two. If you are a bacon cheese lover you will love these.  
Thanks Tatyana for the recipe.  I'm also going to try the cabbage version too. Love your recipes.

Tanya, Thank you!

Will it be OK to use a sweet filling with this dough?

Thank you!

https://www.youtube.com/watch?v=l9T6FqgKn8k

CLICK BELOW FOR RECIPE! 🡇🡇🡇

These are amazing!! Extra creamy and cheesy bacon and cheese chicken piroshki – great baked or deep-fried! These Ukrainian savory hand pies are made with a soft yeast dough and filled with a mixture of shredded rotisserie chicken, bacon bits, cheddar cheese, cream cheese, green onion, dill, and parsley. Enjoy these cheesy piroshki as an appetizer or snack; or enjoy as a meal!

Get the full recipe here:

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Contents of this video:
00:00 Introduction
01:02 Making Piroshki Dough
02:46 Proofing Instructions
03:02 Making the Filling
05:12 Shaping the Piroshki
07:27 Baking Instructions for Piroshki
08:06 Finishing Steps
08:49 Taste Test

Top 7 chicken appetizer recipes from across the web

The most viewed chicken appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

15 minute chicken salad bites with ...

Chicken Parm Sliders

Puff Pastry Pesto Chicken Bites App...

Chicken Pakora

Grilled Thai Satay Chicken

Chicken 65

Cheesy Bacon & Cheese Chicken Piros...

Top 7 chicken appetizer recipes from across the web

The most viewed chicken appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

15 minute chicken salad bites with ...

Chicken Parm Sliders

Puff Pastry Pesto Chicken Bites App...

Chicken Pakora

Grilled Thai Satay Chicken

Chicken 65

Cheesy Bacon & Cheese Chicken Piros...

The most viewed chicken appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine