Cheetos and Ghost Pepper Crusted Chicken Bites

Ingredients

• 2 pieces Chicken Thighs (boneless, skinless, cut into bite-size pieces)
• 0.5 cup Cheddar Cheese (shredded, sharp cheddar)
• 1 cup Cheetos (crushed into fine crumbs)
• 0.5 teaspoon Ghost Pepper Powder (very spicy, adjust to taste)
• 0.5 cup All-Purpose Flour (for dredging)
• 2 large Eggs (beaten)
• 2 cups Vegetable Oil (high smoke point for deep frying)
• 0.5 teaspoon Salt (for seasoning chicken)
• 0.25 teaspoon Black Pepper (freshly ground)

Instructions

1. Season and Cut Chicken

   Pat the chicken thighs dry, season with salt and black pepper, then cut into bite‑size pieces.

   Time: PT5M

2. Insert Cheese

   Place a small pinch of shredded cheddar in the center of each chicken piece and gently press to seal.

   Time: PT5M

3. Prepare Coating Stations

   Set up three shallow dishes: 1) flour, 2) beaten eggs, 3) crushed Cheetos mixed with ghost pepper powder.

   Time: PT5M

4. Dredge the Chicken

   Roll each cheese‑stuffed chicken piece in flour, dip in egg, then coat thoroughly with the Cheetos‑ghost pepper mixture.

   Time: PT5M

5. Chill Coated Bites

   Place the coated chicken bites on a baking sheet and refrigerate for 10 minutes to set the crust.

   Time: PT10M

6. Heat Oil

   In the frying pan, heat vegetable oil to 350°F (175°C). Use a thermometer to check.

   Time: PT3M

   Temperature: 350°F

7. Fry the Chicken Bites

   Carefully add the chilled bites to the hot oil. Fry 4–5 minutes, turning once, until golden brown and the cheese is melted.

   Time: PT5M

   Temperature: 350°F

8. Drain and Serve

   Remove the bites with tongs, place on paper towels to drain excess oil, then serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

22g

Fat

20g

Fiber

2g