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Five-Alarm Fire Chicken Bites

Recipe Source by the Perdue Farms Culinary Team

Five-Alarm Fire Chicken Bites

Recipe Source by the Perdue Farms Culinary Team

Keep an ice-cold beverage close at hand because these baked chicken chunks are HOT! The perfect appetizer for a football party, these bit-size morsels are roasted in the oven before being dunked in a spicy pepper oil. Serve with coleslaw, celery and blue cheese dressing and your favorite tailgate party foods.

Recipe Quick Facts

Prep
5
Minutes .
Cook
10
Minutes .
Makes
6
Servings .
The link to Five-Alarm Fire Chicken Bites has been copied

Ingredients

Ingredients

  • 1 1/2 pounds Perdue Breaded Popcorn Chicken
  • 1 cup vegetable oil
  • 6 tablespoons cayenne pepper
  • 4 tablespoons brown sugar
  • 1 tablespoon garlic powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • Coleslaw for serving
  • Sliced pickles for serving
  • Really cold drinks for serving

Made with Our

1.6-lb. bag of homestyle-breaded chicken breast chunks

Your Price

$15.99 Each
avg/ea

Step 1

Recipe step image

Step 1

Preheat an oven to 425 F. Spray a baking sheet with cooking spray. Place the frozen chunks in a single layer on the baking sheet and heat for 9 to 10 minutes. For a crispier product, turn halfway through the heating time.

Step 2

Recipe step image

Step 2

In a bowl, whisk together the vegetable oil, cayenne pepper, brown sugar, garlic powder, smoked paprika and salt.

Step 3

Recipe step image

Step 3

Dunk the cooked chicken chunks in the cayenne pepper oil.

Step 4

Recipe step image

Step 4

Place the chicken in a basket and serve with pickles, coleslaw and something really cold to drink! Serve immediately.
TIP: The longer the cayenne pepper oil sits, the hotter it gets.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS