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.

Top 6 chicken appetizer recipes from across the web

The most viewed chicken appetizer recipes by Recipe Cart users, saved from over 6,000 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

Top 6 chicken appetizer recipes from across the web

The most viewed chicken appetizer recipes by Recipe Cart users, saved from over 6,000 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

The most viewed chicken appetizer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine