Best Fried Chicken Pitas Recipes

FRIED CHICKEN PITAS

Steps:

• In a large bowl, combine the chicken, dressing, bacon, onions, mustard and pepper. Spoon into pita bread.

FRIED CHICKEN LIVER PITAS WITH RED ONION MARMALADE AND WATERCRESS

Steps:

• 1. Place the chicken livers in bowl with the buttermilk. Sprinkle with some salt and pepper and set in the refrigerator for 30 minutes.
• 2. Saute the red onions in 3 tablespoons butter in a medium skillet over medium-low heat for 20 minutes. Add the sugar and balsamic and cook until the balsamic is reduced by half and is a paste-like consistency, about 4 minutes. Whisk in the remaining 1 tablespoon butter.
• 3. Heat the mini pitas over a grill or a burner for 10 seconds per side. Cut into wedges and set aside.
• 4. Heat canola oil in a deep-fat fryer to 350 degrees F. Combine the flour, cornmeal, cayenne, baking soda, and some salt and pepper in a shallow bowl or pie plate. In batches, remove the chicken livers from the buttermilk and dredge in the flour mixture, shaking off the excess flour. Gently add the livers to the fryer and cook 1 1/2 minutes. Drain on a paper towel-lined baking sheet and sprinkle with salt.
• 5. Place 1 tablespoon onion marmalade on a wedge of pita, then top with watercress leaves and a chicken liver.

STIR-FRIED CHICKEN PITAS

Steps:

• Spray 10-inch nonstick skillet with nonstick cooking spray heat skillet over medium-high heat until hot. Add chicken stir-fry 3 to 4 minutes or until no longer pink in center. Add zucchini, carrot, onion, basil, oregano and pepper stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Stir in tomato. Fill pita breads with chicken mixture. Sprinkle with cheese.1 Serving: Calories 200 (Calories from Fat 30) Fat 3g (Saturated 1g) Cholesterol 35mg Sodium 270mg Carbohydrate 35g (Dietary Fiber 2g) Protein 18g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.