Texas Roadhouse Style Rattlesnake Bites
Ingredients:
For the Rattlesnake Bites:
1 lb (450g) chicken breast, cut into bite-sized pieces
1 cup all-purpose flour
1 cup buttermilk
1 large egg
1 cup panko breadcrumbs
1 cup shredded Monterey Jack cheese
1/2 cup chopped green chilies (canned or fresh)
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper (optional, for extra heat)
Oil for frying
For the Dipping Sauce:
1/2 cup ranch dressing
1/4 cup sour cream
1/4 cup chopped fresh cilantro
1 tbsp lime juice
1/2 tsp garlic powder
1/2 tsp onion powder
Directions:
Prepare the Chicken:
In a medium bowl, combine the chicken pieces with paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Mix well to coat the chicken evenly.
Set Up the Breading Station:
In one shallow bowl, place the flour.
In a second shallow bowl, whisk together the buttermilk and egg.
In a third shallow bowl, combine the panko breadcrumbs, shredded Monterey Jack cheese, and chopped green chilies.
Bread the Chicken:
Dredge each piece of chicken in the flour, shaking off any excess.
Dip the floured chicken into the buttermilk mixture, allowing any excess to drip off.
Coat the chicken with the breadcrumb mixture, pressing gently to adhere.
Fry the Chicken:
Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry the chicken pieces in batches, making sure not to overcrowd the pan. Cook until golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon to remove the chicken and drain on paper towels.
Prepare the Dipping Sauce:
In a small bowl, combine ranch dressing, sour cream, chopped cilantro, lime juice, garlic powder, and onion powder. Mix well and adjust seasoning to taste.
Serve:
Serve the crispy rattlesnake bites warm with the dipping sauce on the side.
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Kcal: Approx. 350 per serving (6-8 pieces) | Servings: 4