Bojangles Roasted Chicken Bites Recipe
Indeed, dark meat is so abundant in the U.S., it's often shipped into South America and Mexico by chicken producers, and stored for up to a decade. Sometimes it's thrown away simply because many Americans find dark meat unappetizing. Therefore, restaurants are always trying to find use of the lesser loved parts of the chicken in the U.S., both for profit and innovation.
Roasted Chicken Bites invoke mankind's love of spit roasted animals over an open fire straight from the Stone Age, seasoned in the traditional sense refined over years of European conquest, but in a more post-modern nugget form.
This is one of my favorite foods from the South's best fast-food, and when I'm abroad this recipe gets me as close to those Carolina flavors without taking a plane back east.
4 chicken breasts
3-4 Tablespoons of oil for marinating
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon sugar
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
- Cut chicken breasts into chunks or bites.
- Place seasonings and oil in bowl and mix till well coated.
- Place on edged baking sheet (to cook it in its own juices).
- Bake in oven preheated to 375 F for 12 minutes, flip, then bake for an additional 12 minutes.