Mar
In this video, Betty demonstrates how to make Chicken Littles Sandwiches. Uncooked chicken breasts are cut into pieces that are about the size of a “slider” (small) sandwich bun. The pieces are seasoned and coated with flour, and fried until bowned and done, and then placed in a small bun, along with mayonnaise and dill pickle chips. A great party snack!
Ingredients:
chicken breast meat, cut into squares about 2-inches by 2-inches and 1-inch thick. (You will need about 1 1/2 pounds of chicken breast to make a dozen sandwiches.)
meat tenderizer (No MSG) or salt, to taste
freshly ground black pepper, to taste
1 cup flour
1/3 cup peanut (or other) oil in a heavy, 9-inch skillet
slider buns (miniature sandwich buns) (If you cannot find slider buns, then you may use party rolls, or you may make biscuits or rolls frome scratch–You will find recipes for biscuits and rolls in bettyskitchen.)
mayonnaise, to taste
dill pickle chips, to taste
Slice uncooked chicken into squares, so that you have the number of squares you need to serve on the number of slider buns you have available. If you have leftover pieces of chicken, chop them into cubes, and fry them as “chicken nuggets” after you have made your Chicken Littles. Sprinkle each uncooked chicken breast square with meat tenderizer or salt, and grind fresh black peppercorns over both sides. (You may sprinkle with ground black pepper, instead.) Place 1 cup flour in a gallon-sized zip lock bag. Place about 4 sqares of chicken in the bag at a time, and shake to coat with flour. Place the coated chicken squares, one at a time, into hot peanut oil in a skillet on top of the stove. Continue placing the squares, until you have a single layer in the skillet. Now, let the chicken cook over medium heat, until it is brown on the bottom side. Turn once, and let the chicken brown on the other side. When chicken is brown on both sides (and done all the way through), remove from the hot oil, and place on paper toweling to drain. To serve, cut a slider bun open at the “hinge, spread both halves with a thin layer of mayonnaise, place a cooked square of chicken on one side and put two dill pickle slices on the other side. Close the bun, and the Chicken Little is ready to eat! Serve while warm, if possible, although these are good, even after they have cooled a bit. This will be great for feeding a crowd at a Super Bowl party! (You can fry the chicken earlier, and reheat it right before assembling the Chicken Little Sandwiches–very carefree and easy!) I hope you enjoy these; we love them! –Betty 
Duration : 0:10:32
Tags: appetizer, baking, basketball, Betty, Betty's, bettyskitchen, black, Bowl, Breast, brunch, chicken, comfort, Cooking, corn, Day, dinner, entertain, entertaining, entree, food, football, fried, fry, frying, game, ground, hockey, home, Homemade, homestyle, kitchen, Little, lunch, made, meat, NCAA, oil, party, peanut, pepper, poultry, Recipe, salt, sandwich, snack, southern, style, Super, supper, tenderizer, tournament
25 Responses so far to "Betty’s Chicken Littles Sandwich Recipe"
March 8th, 2010 at 10:24 am
Thanks for really …
Thanks for really understanding all of the time that goes into this endeavor. It is so nice of you to take the time to let Rick and me know that our work is appreciated! We love cooking for you!
–Betty
March 8th, 2010 at 10:24 am
Thanks! I hope you …
Thanks! I hope you enjoy the Chicken Littles!
–Betty
March 8th, 2010 at 10:24 am
nice job betty and …
nice job betty and i might try this recipe soon!
March 8th, 2010 at 10:24 am
Sometimes we get so …
Sometimes we get so busy enjoying your videos, and the way u spoil us, we tend to forget how much time and effort u put into this. Having said that, I think I speak for ALL your subscribers when I say how much we truly appreciate all u and Rick do, to make this happen. Lots of work involved with cooking, filming, editing, answering comments for over 3000 subbers, not to mention your detailed recipes in the info box. Thanks again for ya’ll’s hard work, and blessings to both.
March 8th, 2010 at 10:24 am
Hi Jeanie!
These …
Hi Jeanie!
These would be great as “hot wings” if you prefer breast meat, and this method of preparation! Provide lots of fresh celery sticks for the blue cheese dressing, and the bottled wings sauce is sometimes better than homemade! Great idea!
–Bettty
March 8th, 2010 at 10:24 am
@bettyskitchen Your …
@bettyskitchen Your the best Betty….I cant wait to try and cook all of ur foods!!!!
March 8th, 2010 at 10:24 am
Wonderful idea! …
Wonderful idea! Thanks!
–Betty
March 8th, 2010 at 10:24 am
I know that when I …
I know that when I was very young, growing up on a farm, we got up early in the morning, chased down a chicken, did all the preparation, and had it for breakfast before a long work day in the fields. Oh, and then there was fried chicken for supper, too! Thanks for your cute comment!
–Betty
March 8th, 2010 at 10:24 am
I think using a …
I think using a meat mallet is great (particularly on meat that you want thin, like these Chicken Littles)! I have used a meat mallet on a few recipes in bettyskitchen–It’s always an option!
–Betty
March 8th, 2010 at 10:24 am
Betty those look …
Betty those look really good..humm I wonder if after you fry them you dip the Chicken in hot wing sauce, and instead of using mayo use blue cheese dressing. It would taste almost like a hot wing..great video Betty, thanks for giving me a great idea for my super bowl party.
Jeanie
March 8th, 2010 at 10:24 am
I think they sell …
I think they sell those at McDonalds too, but nothing beats a homemade version!
March 8th, 2010 at 10:24 am
You Are sooo rt. …
You Are sooo rt. When she said her n hubby had a 40th wed anaversey I almost dropped my laptop in the lake..lol..wow talk bout good genetics.
March 8th, 2010 at 10:24 am
@jsimon8585 OH! …
@jsimon8585 OH! This would be perfect for a kid. Sliders are very popular for snacking, but are just the perfect for small hands. Kids just love them. Plus, it’s not too much food for them either.
Nice job, Betty. This is an awesome recipe.
March 8th, 2010 at 10:24 am
What is your …
What is your thoughts on using a meat mallet on these instead of the tenderizer? By meat mallet I mean one side is smooth and the other is spiked.
March 8th, 2010 at 10:24 am
That’s a great tip. …
That’s a great tip. Thank you!
March 8th, 2010 at 10:24 am
Betty, you are in …
Betty, you are in Kentucky, what could you possibly know about fried chicken? wink
March 8th, 2010 at 10:24 am
when I’m frying/ …
when I’m frying/deepfrying anything, I put about 1/4 tsp of water in the oil. When the popping stops, about a minute later, the oil is ready.
March 8th, 2010 at 10:24 am
This is great for …
This is great for my girls, they are 2 and 3 years old, i sure they would like to try this, this is simple and looks really good to eat.
Joy
March 8th, 2010 at 10:24 am
you look gorgeous …
you look gorgeous Betty!
I love that outfit and your hair looks beautiful!
March 8th, 2010 at 10:24 am
Mayo & pickles are …
Mayo & pickles are by far the best on chicken sandwiches. Thanks again Betty
March 8th, 2010 at 10:24 am
Betty, have you …
Betty, have you tried frying things with panko breadcrumbs? I personally like to use them more than just flour or cornstarch because it’s alot more crunchy.
March 8th, 2010 at 10:24 am
We still have them, …
We still have them, I love them haha. Looking forward to having homemade ones.
March 8th, 2010 at 10:24 am
How cute is this! …
How cute is this! What a great idea!
March 8th, 2010 at 10:24 am
Thanks for the …
Thanks for the lovely comment, Richard! It’s good to hear from you!
–Betty
March 8th, 2010 at 10:24 am
No new camera– …
No new camera–there’s just more lighting when it is reflecting off the snow outside the windows!
–Betty