I've made these tons of times as we're Keto folks for the last few years. Here's my advise: CAUTION: Do NOT buy the papers they offer. I did & nearly caught the house on fire numerous times. Each time I arranged the food to cover the basket evenly but the air flow always moves everything around, sucking the papers up to heat elements. When I opened the basket, I had black ashes flying around!!! So now I never use the papers. NOTES: 1. Allow raw bacon to sit out a few minutes before wrapping chicken, this allows you to stretch the bacon thinner, which creates crisper chicken bites. 2. Have a pair of Kitchen (food only) scissors handy. Then you can easily trim the bacon off if it's too long for your chicken piece. 3. Wrap largest pieces of chicken fingers (I slice mine from large chicken breasts) first then wrap the smallest ones in bacon you trimmed off the other pieces. 4. Tuck the ends of the bacon into itself before frying. Tuck the starting end & roll it along the cutting board, making sure not to over-lap the bacon; over-lapping the bacon keeps it from cooking & leaves 1/2 cooked bacon underneath. 5. After pieces are completely cooked, you can also brush on BBQ sauce & broil for 3 mins for yummy, gooey BBQ fingers!! 6. For best results, use thin or cheap bacon. The thick bacon doesn't get as crispy nor done as well... unless you like your bacon still oinking, lol. 7. Place finished meat pieces on paper towel to dab up the extra grease. * Lastly, To the Presenter: please tie the beautiful hair back when cooking. At one point, you leaned over & your hair almost got into the raw meats. 😬 And flipping hair in the kitchen is a big No, No. You're a wonderful Corporate Presenter, just tidy it up. ☺
This looks great and works for low carb or keto and naturally gluten free!
I know what I'm having for dinner tonight!🤤
Yessss!!! We hope you enjoyed your dinner last night, Jo! 😄🙌
I've made these tons of times as we're Keto folks for the last few years. Here's my advise:
CAUTION: Do NOT buy the papers they offer. I did & nearly caught the house on fire numerous times. Each time I arranged the food to cover the basket evenly but the air flow always moves everything around, sucking the papers up to heat elements. When I opened the basket, I had black ashes flying around!!! So now I never use the papers.
NOTES:
1. Allow raw bacon to sit out a few minutes before wrapping chicken, this allows you to stretch the bacon thinner, which creates crisper chicken bites.
2. Have a pair of Kitchen (food only) scissors handy. Then you can easily trim the bacon off if it's too long for your chicken piece.
3. Wrap largest pieces of chicken fingers (I slice mine from large chicken breasts) first then wrap the smallest ones in bacon you trimmed off the other pieces.
4. Tuck the ends of the bacon into itself before frying. Tuck the starting end & roll it along the cutting board, making sure not to over-lap the bacon; over-lapping the bacon keeps it from cooking & leaves 1/2 cooked bacon underneath.
5. After pieces are completely cooked, you can also brush on BBQ sauce & broil for 3 mins for yummy, gooey BBQ fingers!!
6. For best results, use thin or cheap bacon. The thick bacon doesn't get as crispy nor done as well... unless you like your bacon still oinking, lol.
7. Place finished meat pieces on paper towel to dab up the extra grease.
* Lastly, To the Presenter: please tie the beautiful hair back when cooking. At one point, you leaned over & your hair almost got into the raw meats. 😬 And flipping hair in the kitchen is a big No, No. You're a wonderful Corporate Presenter, just tidy it up. ☺
Thumbs up for the recipe, but lose the music annoying as hell!
Thanks Richard for letting us know, we'll do our best to improve on the music!