These crispy chicken bites are lightly fired and skewered with mini mozzarella balls, fresh tomato, and basil! The perfect appetizer that combines fresh flavors and crispy fried chicken nuggets!
Quick Balsamic Syrup
For the optional balsamic syrup: Add the vinegar to a small pot with the sugar and stir over low heat until it’s simmering. Keep an eye on it and stir it for about 5 minutes until it’s bubbling up and the hot syrup will coat a spoon in a thin layer. Then remove it from the heat and allow it to cool. It’ll thicken a lot as it cools. Be careful not to overcook the syrup or it can burn quickly.
For the chicken, cube chicken into about 1-inch pieces. You should get about two dozen pieces. Stir together flour with salt and paprika and toss in the chicken pieces. Stir to coat with flour.
In a separate bowl, whisk together eggs and milk and then in a third bowl stir together bread crumbs with salt and pepper. Add chicken to the egg mixture and then the breadcrumbs. Coat well and then remove and let sit on a clean plate.
Preheat canola oil in a large skillet over medium-high heat until the oil is 350 degrees F. You can test it by dropping in some breadcrumbs which should sizzle immediately. Add chicken pieces and fry for about 4 minutes per side. Flip and finish frying. It’s okay if the chicken bites aren’t completely covered.
Remove chicken from the fry and let drain on a few paper towels.
To assemble the bites, add a chicken nugget to a small skewer or toothpick and top with a basil leaf. Then add a grape tomato and half of a mozzarella ball. Finish all the bites and then drizzle them with balsamic syrup.
Serve while warm!