This recipe was developed at the request of Volk Enterprises Cook’d Right™ Sensors, for compensation. All opinions are 100% my own.
But I have aspirations to tailgate, and tailgate in a BIG way. I’m always thinking up bite sized snacks that travel well and are perfect paired with dips and dressings, like Buffalo Ranch Chicken Poppers and British Bacon Rolls.
Then I thought.. what if I just brined the chicken in beer instead? And made poppable little bites, perfect for taking along to a tailgate? Winner, winner, chicken dinner, y’all. Beer Brined Chicken Bites were born.
Now, I’ve been eyeing up handheld meat thermometers for a while. I even bought one that ended up being a complete nightmare. The display never told the truth, and it was a lot of work. You’re supposed to remove the meat from the heat source to get a true temperature, which isn’t always an easy feat. And the batteries constantly died. I swear it would drain them even when not in use! Total waste of my time.
As I baked up these chicken bites, I didn’t have to sacrifice one of the little guys to the testing gods, or remove it from the oven and dirty a knife and fork to check for doneness. I simply had to stick my 165°F Cook’d Right™ Sensor into the thickest popper in the bunch for 10 seconds, and make sure the temperature sensor had turned red. Totally handy. And I am so in for any kitchen tool that makes less washing up for me, even if it is just a knife, fork and cutting board. Mama ain’t got time for that.
I also made my own bread crumbs using a combination of saltines, rosemary and olive oil saltines (THEY’RE AMAZING), and Rice Chex cereal. Adding Rice Chex gives these bites the same crunch you’d get if you used panko bread crumbs, which I simply could not find in my pantry. I know they’re in there, but oy. I gave up after ten minutes of searching. Only truth tellin’ around these parts, y’all.
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