Modernist Recipes DB

Chicken morsels

Original

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

Time

1 hour 20 minutes total: 30 minutes attended, 50 minutes unattended

Storage notes

Keeps in the fridge for about 3-5 days 

Difficulty

easy 

Special requirements

sous vide 

Yield

497 g (servings 4 –6)

Ingredients
Weight
Volume
Procedure
A
Chicken thigh fillets
300 g
4⅞ thigh
Olive oil
81 g
6 tbsp
Salt
Black Pepper
1
Season chicken fillets
2
Seal in sous vide bag with olive oil
3
Cook sous vide at 65°C / 149°F for 45 minutes
B
Gluten free flour
75 g
Olive oil
41 g
3 tbsp
Salt
NaN
NaN dash
Black Pepper
NaN
NaN dash
4
Season flour in shallow gastro tray
5
Unbag chicken and cut into bite size pieces
6
Pat chicken dry with kitchen towel
7
Heat oil in a pan to medium heat
8
Coat chicken in seasoned flour and fry for 2-3 minutes until golden
9
Drain excess oil from chicken with absorbent paper

Original: 2017.

Notes

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

Food pairings

Serve with a ranch dressing

Nutrition
Serving size 124 g; calories 534.7 kcal, kilojoules 2237.1 kJ, protein 21.9 g, carbohydrates 16.2 g, sugar 0.1 g, fat 42 g, saturated fat 7.3 g, unsaturated fat 53.4 g, trans fat 0 g, fiber 0.5 g, cholesterol 72.8 mg,

Type cocktail canape

Author

Yield (approx)

g

Servings

–

Serving size 83–124 g

Serve

Per
serve
Energy (kcal)534.7
Energy (kJ)2237.1
Protein (g)21.9
Fat (g)42
Carbs (g)16.2
Sugars (g)0.1
Fiber (g)0.5
Sodium (mg)67
Cholesterol (mg)72.8

Full details