Tag: chicken

CHICKEN PARMESAN APPETIZER – Butter with a Side of Bread by Gordon Ramsay

CHICKEN PARMESAN APPETIZER - Butter with a Side of Bread

Chicken Parmesan Bites are a delicious appetizer perfect for the big game! With popcorn chicken, a little marinara sauce and mozzarella cheese, this pop-able appetizer couldn’t be easier!

chicken parmesan bites appetizer, with a toothpick and cheese pulling

Easy Appetizer Ideas

I personally think you can never have a shortage of easy appetizer recipes. Not only are appetizers great for, well, appetizers 😉 but they also make an amazing lunch or snack for the little tummy’s in your life! Chicken Parmesan Bites are no exception to the Easy Appetizer rule.. this may be the easiest!

If you have an air fryer, these little bites can become even easier, if that is even possible. I also love how we can take this one recipe and idea and adapt it into many other appetizers! Substitute bbq sauce, honey mustard, sweet and sour or wing sauce for the marinara sauce and you have a completely different dish!

chicken parm bites in a baking dish

How to make Chicken Parmesan Bites

To make theses Chicken Parm Bites, the first thing you’ll need to do is purchase your favorite brand of popcorn chicken. You can honestly make these as small and pop-able as you’d like. If you want to use larger chicken strips, be my guest!

Once you have picked out what chicken you’d like to use, we need to cook it until they are nice and crispy. As I mentioned earlier, I like to use my air fryer for this, the consistently have a great crispy texture that is hard to achieve in the oven.

chicken nuggets, marinara sauce and mozzarella cheese ready to be baked

Once the chicken is baked, hot and crispy, arrange in a serving dish. Spoon a small amount of your favorite marinara sauce onto the chicken and then top with shredded mozzarella cheese.

Now toss it in the oven and broil for a few minutes until the cheese is melty, bubbly and delicious. Pull out of the oven and serve immediately with toothpicks.

chicken parm bites, being eaten

Can I make this Appetizer a meal?

YES! I absolutely love doing this. I will add a bit more marinara sauce and then scoop and serve over pasta instead of eating with a toothpick. This is always a hit with my kids as a meal.

easy chicken parmesan appetizerOther Chicken Bite Appetizer Ideas to try

As mentioned above, using this same baking method but substituting sauce is a great way to switch things up. Below is a list of variations to try.

  • BBQ sauce with parmesan cheese
  • Honey Mustard and Swiss cheese
  • Sweet and Sour sauce
  • Franks Red Hot Sauce and brown sugar
  • BBQ sauce and honey
  • Salsa and cheddar cheese
chicken parmesan bites appetizer, with a toothpick and cheese pulling

Chicken Parmesan Bites

Chicken Parmesan Bites are a delicious appetizer perfect for the big game! With popcorn chicken, a little marinara sauce and mozzarella cheese, this pop-able appetizer couldn’t be easier!

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Course: Appetizer

Cuisine: American

Keyword: appetizer

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 10


  • 32 popcorn chicken pieces
  • 1/2 cup marinara sauce
  • 1 cup mozzerella cheese shredded


  • Bake the popcorn chicken according to package directions or using your favorite method.

  • arrage baked popcorn chicken in a baking dish.

  • Spoon a small amount of marinara sauce over each peice of chicken.

  • Top with the shredded mozzerella cheese.

  • Broil for a few minutes until the cheese is melted.

  • Serve immediatly with toothpicks.

Looking for more Appetizer Ideas? Try These!

Chicken Parmesan Bites are a delicious appetizer perfect for the big game! With popcorn chicken, a little marinara sauce and mozzarella cheese, this pop-able appetizer couldn't be easier!

Chicken Parmesan Bites are a delicious appetizer perfect for the big game! With popcorn chicken, a little marinara sauce and mozzarella cheese, this pop-able appetizer couldn’t be easier!

Oven Baked Chicken Legs | 101 Cooking For Two by Gordon Ramsay

Oven baked chicken legs are a simple dinner the whole family will love. Just trim, pat dry, simple spices, and bake them in the oven. You will have perfect crispy, juicy chicken legs every time with these easy step by step photo instructions.

A pile of chicken legs on a white plate

Table of Contents:

Blue ribbon divider used for visual effect

Introduction and My Rating

Everybody loves great chicken legs (AKA drumsticks). Kids, grandparents, and mom and dad all love a crispy drumstick. Now you can have them anytime you want. Plus they are economical.

Skip to the next section if you want to skip the story.

Last year I took several weeks working on grilled chicken legs to get them just right. We were having a large retirement party for several family friends, and I was providing the meat course for a hundred people.

I initially wanted to grill all 150 pieces of chicken, but after I got the smaller batch perfected, it was obvious that mass cooking that large was not possible on a home grill. See Grilling Chicken Drumsticks – The Art of Drummies.

But the grill recipe work did show that the secret of a great chicken leg (drumstick) was in the internal temperature of 185. Not 165, which is the safe chicken temperature, but 185 produces the moist tender chicken legs you will ever have.

So I switched my attention to the oven with excellent results. See Chicken for a Hundred. Since then, I have done mainly oven drummies. Here is the scaled-down version.

My Rating:
My rating system. Great 5 out of 5

Just excellent. It always brings a child-like smile to my wife’s face.


  • DO NOT SKIP THE PAT DRY, or you will not have crispy skin. (See Chicken: To Rinse or Not To Rinse? about rinsing the chicken)
  • Check the cut joint area for loose parts. You may be handing this to a child and don’t need loose bone aspirated.
  • I like cooking this on a rack to get the meat off the pan, and with convection, all sides of the legs will be nice.
  • Cook at high temp, and you must use a thermometer to be sure you get to 185. Do not guess.
  • Spice as you want. I often add the Cayenne, but if you have little ones, skip it.
  • Scale to any amount you need


I generally use my All Purpose Seasoning; 7:2:1 and 7:2:2 but just some coarse salt and pepper or just the seasoning of your choice.

Skip the seasoning and brush with your favorite BBQ sauce the last 5 minutes to make great oven-baked BBQ drumsticks.

⏰How Long to Bake

There are three variables: the chicken leg size, oven temperature, and the desired internal temperature. I’m aiming for 185 (see next section), so at 425 degrees for about 35 minutes.


  • Chicken legs at 350°F convection or 375°F conventional – about 45-50 minutes
  • Chicken legs at 375°F convection or 400°F conventional – about 40-45 minutes
  • Chicken legs at 400°F convection or 425°F conventional – about 35-40 minutes
  • Chicken legs at 425°F convection – about 35 minutes (I don’t suggest 450°F conventional, do 425°F conventional and add a few minutes)

Remember, all these numbers vary by your oven, also.

The lower the temperature you use, the less crispy your chicken legs will be.

🌡️Best Final Internal Temperature

Many want to cook chicken legs to 165, which is the minimum safe internal temperature for chicken for the FDA. There is a difference between safe and done. Pork is safe at 145, but you sure won’t want your pulled pork to be cooked to 145. It would be terrible.

Also, a lot of recipes cook “until fluids run clear.” Excuse me, but what does that mean? You should be standing there, poking it with a knife and losing all the moisture — not a good idea. Also, I suspect that it may even be below the safe minimum temperature.

While I cook my chicken breast to 165, there is way too much fibrous tissue in chicken legs. They will be tough and stringy. Just plan not done. Please use 185 as you finish temperature. Check the comments if you need confirmation.

🖊️Other Notes

Why Use a Rack to Bake?

A lot of the fat drained during cooking on the rack. You can cook this without a rack, but you will be happier with a rack.


Good just refrigerated for 3-4 days. Also, they should freeze fine for 3-4 months. Reheat by thawing first then reheat in an oven.

Side Dish Recipes

🖼️Photo Instructions

image of patting dry drumsticks with white paper towels

Preheat oven to 425 convection. Pat dry the chicken legs with paper towels.

image showing loose bone on a raw drumstick

Trim off any extra skin and any loose joint pieces.

image of seasoning drumsticks

Spice to taste. Here I’m using a light sprinkling of my 7:2:1 seasoning. If you don’t have that, then just some salt and pepper to taste. Other seasonings at your option.

drumsticks on a rack on a cooking tray with foil ready for oven

Place the legs on a prepared cooking pan with the thicker part of the chicken legs to the outside. I usually line with aluminum foil to help clean up. A rack elevates the chicken to help all sides cook evenly. You can do it without the rack but better with it. Of course, a heavy spray of PAM on the rack or foil.

pile of drumsticks on a white plate

Cook to 185 plus internal temp. DO NOT STOP SHORT of 185. About 35 minutes in my oven. Let sit for 10 minutes before serving. They are way too hot to eat right away and will be better after a rest.

image of drumsticks with French fries on a light gray plate

📖 Recipe

Editor’s Note: Originally published September 9, 2012. Updated with discussion and photos updated to improve the presentation and add more information. The recipe remains the same. Please enjoy the update.
Molly and Lilly dogs running in leaves

Buffalo Chicken Dip (Low Carb, Gluten-Free) by Gordon Ramsay

Buffalo Chicken Dip (Low Carb, Gluten-Free) 1

This Buffalo Chicken Dip Recipe is a keto friendly appetizer that everyone loves.  Loaded with flavor and just enough spice, it’s a hit at every party we attend. 

keto Buffalo chicken dip with carrot sticks and celery

Keto Buffalo Chicken Dip

Buffalo sauce and chicken are a match made in heaven. Actually, Buffalo sauce and just about anything are a match made in heaven. Yes, I really do put it on everything! I have an entire Pinterest board dedicated to recipes using Buffalo sauce, and it’s one of my very favorites. 

I don’t know many people that don’t go crazy for Buffalo chicken dip, so it’s an easy choice when you’re invited to a potluck or party. 

Since it’s both gluten-free and keto-friendly, I know I can take it anywhere and everyone can enjoy it!  This also can be made in advance, portioned, and frozen for a fast option for lunch or a snack in a hurry.  

ingredients for keto buffalo chicken dip

Can I Use Rotisserie Chicken? 

Yes!  If you have leftover chicken you can by all means use that, but rotisserie chicken is also great here. I usually spend a little more to get an organic chicken, but even then they’re usually under $10. If you’re lucky enough to find them on sale at the end of the day, you can even separate the meat into freezer bags so you always have some on hand for this buffalo chicken dip recipe or for other recipes, like Buffalo chicken taquitos. 

When you get home, pull the skin off the chicken and shred the meat. You can do this by pulling it with a fork – or just throw it in your stand mixer if you have one. It’s kind of amazing how quickly and easily it shreds this way. Honestly, I probably use my mixer for shredding chicken more often than I do to bake! 

Mix the ingredients for spicy Buffalo chicken dip in a bowl

Can This Buffalo Chicken Dip Recipe be Made in a CrockPot?

Yes!  This is the perfect buffalo chicken dip for Crock Pot users.  Spray your slow cooker with non-stick spray, then pour the mixture in and top with a bit of extra cheese and sliced jalapenos.  Cook on low for 2 hours before serving. It will be super warm and bubbling – so good! Plus you can keep it on the warm setting so it stays nice and hot all night. Not that it ever lasts long since it always gets gobbled right up! 

Use a Crock Pot liner (affiliate link) to make it even easier to remove from the slow cooker and clean the pot later.  

What’s the Best Buffalo Sauce to Use?


Franks, Franks, Franks. 

Other people might try to tell you other brands are just as good, but here in Upstate NY, it’s all Frank’s all the time. I’ve tried tons of other brands, but nothing compares.

Be sure to get the original Red Hot sauce – not the wing sauce, which has other ingredients like butter flavor and canola oil. The original sauce is made with just cayenne peppers, vinegar, salt, and garlic powder. 

What are the Best Keto Dipping Options? 

If you are making this specifically as a keto treat, you’ll need low carb dippers!  

  • Pork Rinds (original – barbecue often has added sugar)
  • Celery sticks
  • Sliced bell peppers
  • Carrot sticks (in moderation)
  • Broccoli
  • Cauliflower
One the Buffalo chicken dip ingredients are mixed together, spread them into a casserole dish or add them to you slow cooker

If you aren’t concerned with carbs and just want a delicious, spicy treat tortilla chips are the way to go. I especially love blue corn varieties!

How to Make Buffalo Chicken Dip

This dip is so easy to make!  Trust me, it will become a favorite since you only need a bowl, a spoon, measuring cups, and a baking dish.  So little cleanup needed! 

Preheat your oven and spray the baking dish with nonstick spray.  Then, mix together the shredded chicken, cream cheese, mozzarella cheese, Buffalo sauce, and seasonings. A lot of people also add Ranch or blue cheese dressing, but since I don’t eat mayo I use sour cream instead. If you want, you can swap some of the mozzarella for blue cheese crumbles – it’s so good! 

Pour it into your baking dish, top with extra cheese and jalapenos. Then bake until it’s hot and bubbly!  That’s all there is to it! 

This dip is great served warm, but is also delicious cold.  If you have leftovers, just make sure you cover them well and refrigerate.  They are good for up to 3 days if refrigerated properly. Or, as mentioned above, you can freeze them for longer storage. 

More Dip Recipes

Looking for more healthy dip recipes? Here are some of my favorites! 

Easy Keto Buffalo chicken dip, made without mayo or dressing
Buffalo Chicken Dip

Buffalo Chicken Dip

Yield: 10

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Buffalo Chicken Dip is the hit of every party we go to. You’ll love this spicy keto/low carb and gluten-free snack! You can even make it in a slow cooker so it stays warm all night.


  • 3 cups shredded cooked chicken
  • 8 ounces cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • 1/3 cup Frank’s RedHot, or your favorite Buffalo sauce
  • 1/2 cup sour cream
  • 1/4 cup crumbled blue cheese (optional)
  • 1/2 teaspoon paprika
  • 1 teaspoon garlic powder
  • Pickled jalapenos, for topping


    1. Preheat oven to 350 degrees. Spray a baking dish with nonstick cooking spray.
    2. In a large mixing bowl combine the chicken, cream cheese, mozzarella cheese, buffalo sauce, sour cream, blue cheese (if using) and seasonings. Mix until well combined.
    3. Pour the dip into the prepared baking dish and bake for 20-25 minutes, or until the top is browned and bubbling. 
    4. Remove from oven and top with sliced jalapenos.

Nutrition Information

Yield 8 Serving Size 1/8th recipe
Amount Per Serving Calories 290 Total Fat 23g Saturated Fat 11g Trans Fat 0g Unsaturated Fat 9g Cholesterol 95mg Sodium 561mg Carbohydrates 4g Net Carbohydrates 4g Fiber 0g Sugar 2g Sugar Alcohols 0g Protein 18g

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