Beef-Fry-Wrapped Chicken Bites

Michal Frischman Michal Frischman
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My Yom Tov main courses usually have more than one protein, but if the meat is something I know everyone loves, like a flanken roast, I don’t want to serve a heavy chicken dish that won’t get attention. That’s why I love dishes like this: a great protein that offers variety to the meal but isn’t going to leave you with tons of leftovers.

1h 6
Easy Low Carb Meat

Contains: Soy

Directions

Prepare the Beef-Fry-Wrapped Chicken Bites

  1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

  2. Trim and cut the chicken into about three pieces per thigh (per individual thigh, not two whole attached thighs like some stores sell them). Wrap each piece in a slice of beef fry. Arrange in a baking dish in a single layer.

  3. Combine maple, soy, mustard, and black pepper and pour over the chicken. Bake for 40 minutes or until the beef fry is crispy. Baste with the sauce halfway through the cooking time.

Credits

Description:

Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
Food Prep and Consulting by Chaya Surie Goldberger

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3 Comments

Aliza Katz •

This was such a hit on yomtov!

Yael •

This is delicious! Huge hit with all the guests! Made it 3 times so far and will keep it on my Friday night rotation!

Leah Goldman •

can i use chicken tenders or chicken cutlets for this

Raquel Malul Kosher.com Team •
Reply to Leah Goldman

Chicken thighs are juicier and fattier but you should be able to. I would recommend the chicken tenders.