chicken riggies recipe
The Best chicken riggies recipe
What I really appreciate about Chicken Riggies is how adaptable they are. You can make them with store-bought biscuits or homemade dough, and the filling can be adjusted to fit whatever’s on hand—extra cheese, a little bit of gravy, or even some spinach if you’re feeling adventurous. They’re perfect for a family meal because they’re easy to share, and they’re not too messy to eat with your hands. Plus, the health benefits are pretty solid too—lean protein from the chicken, fiber from the vegetables, and a good dose of calcium from the cheese. It’s that kind of dish that feels indulgent but still balanced, and honestly, it’s one of those recipes that makes me feel like I’ve done something good for my family.
Classic Chicken Riggies
A comforting dish featuring crispy fried chicken tenders wrapped in buttery, flaky pastry dough, served with a tangy tomato sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless chicken thighs
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 egg
- 1 cup breadcrumbs
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk
- 1 large egg
- 2 tbsp melted butter
- 1 cup tomato sauce
- 1 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried parsley
- Salt and pepper to taste
- 1 tbsp olive oil
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). Prepare a baking sheet lined with parchment paper. -
2
For the dough: In a mixing bowl, dissolve yeast in warm milk with a pinch of sugar. Let it sit for 5 minutes until foamy. Add flour, salt, egg, and melted butter. Mix until a soft dough forms. Knead for 5 minutes, then let it rest for 15 minutes. -
3
For the chicken: Cut chicken thighs into bite-sized pieces. In a shallow dish, beat the egg, then mix in flour, salt, pepper, and paprika. Dip chicken pieces in egg, then coat thoroughly in breadcrumbs. Set aside. -
4
Roll out the dough on a lightly floured surface to about ¼-inch thickness. Cut into strips or small circles. -
5
Fry chicken pieces in a hot pan with oil until golden and cooked through (about 5-7 minutes). Drain on paper towels. -
6
Wrap each chicken piece with a strip of dough, sealing tightly. Place on the baking sheet. -
7
Bake for 20 minutes, then flip and bake another 10-15 minutes until golden brown. -
8
For the sauce: Heat olive oil in a pan. Sauté garlic and onion powder for 1 minute. Add tomato sauce, ketchup, Worcestershire sauce, parsley, salt, and pepper. Simmer for 5 minutes. Adjust seasoning if needed. -
9
Serve warm riggies with the homemade tomato sauce.
🔧Equipment
- Mixing bowls
- Baking sheet
- Oven
- Stand mixer or large mixing bowl
- Rolling pin
- Knife and cutting board
- Measuring cups and spoons
- Frying pan
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra crispiness, double-fry the chicken pieces.
- Substitute chicken breast for thighs if preferred.
- Make dough ahead and refrigerate for up to 24 hours before use.
- Add cheese slices between the chicken and dough for a cheesy twist.
Variations
- Use spinach or cheese powder in the dough for added flavor.
- Serve with a side salad or garlic bread.
Watch Video Of How Classic Chicken Riggies Works
❓ Frequently Asked Questions About Chicken Riggies
What is the difference between Chicken Riggies and traditional chicken wings?
Chicken Riggies are a unique take on fried chicken, typically featuring crispy fried chicken pieces wrapped in a thin layer of dough, often shaped into small, bite-sized nuggets. Unlike traditional chicken wings, which are usually cut into larger, bone-in pieces and served with dipping sauces, Riggies are smaller, more handheld, and often baked or air-fried for a lighter texture.
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Can I use any type of chicken in the recipe, or should I use specific cuts?
You can use any leftover or fresh chicken you have, but the best cuts for Chicken Riggies are boneless, skinless chicken breasts or thighs. These pieces are easier to shred or cut into small, even pieces for even frying. If you prefer, you can also use ground chicken, but it may not hold its shape as well.
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How do I make the dough for Chicken Riggies—is it the same as pizza dough or regular flour tortillas?
The dough for Chicken Riggies is a simple, thin, and slightly sticky mixture that wraps around the chicken pieces. It’s best made from all-purpose flour, water, a pinch of salt, and sometimes a little oil or vinegar to help it hold together. Unlike pizza dough or tortillas, it doesn’t need to be rolled out too thin—just enough to wrap the chicken snugly. You can also find pre-made Riggie dough mixes in some grocery stores.
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What is the secret to getting the chicken crispy and golden brown?
The key to a perfectly crispy Chicken Riggie is double-frying—first frying the chicken until it’s just cooked through (but still slightly pink inside), then draining it on paper towels before wrapping it in dough. After wrapping, fry the Riggies again until golden and crispy. Using a high-smoke-point oil like vegetable, peanut, or canola oil ensures even browning. Also, don’t overcrowd the pan to maintain proper heat and crispiness.
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Can I make Chicken Riggies ahead of time and reheat them?
Yes! You can prepare the chicken, wrap it in dough, and store it in the fridge for up to 24 hours before frying. To reheat, you can either air-fry at 375°F (190°C) for 5-7 minutes or bake at 400°F (200°C) for 10-12 minutes, brushing with a little oil to restore crispiness. Avoid microwaving, as it can make them soggy.
