Crispy Chicken Bites (Printable version)
Buttermilk-marinated chicken coated in a crisp spiced crust, fried golden. Quick 30-minute crowd-pleaser.
# List of ingredients:
→ Chicken
01 - 1.1 lb boneless, skinless chicken breast, cut into bite-sized pieces
→ Marinade
02 - 1/2 cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
→ Breading
07 - 1 cup all-purpose flour
08 - 1/4 cup corn starch
09 - 1 teaspoon paprika
10 - 1 teaspoon onion powder
11 - 1/2 teaspoon cayenne pepper, optional
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ For Frying
14 - Vegetable oil, as needed for deep frying
# Directions:
01 - In a mixing bowl, whisk together buttermilk, garlic powder, paprika, salt, and black pepper. Add the chicken pieces, ensuring each piece is well coated. Refrigerate for at least 30 minutes for optimal tenderness, though marinating is optional.
02 - In a separate bowl, combine all-purpose flour, corn starch, paprika, onion powder, cayenne pepper (if using), salt, and black pepper.
03 - Fill a deep frying pan or pot with vegetable oil and heat to 350°F.
04 - Remove the chicken pieces from the marinade, allowing any excess liquid to drip off. Coat each piece evenly in the flour mixture for a crisp crust.
05 - Working in batches, carefully lower the coated chicken into the hot oil. Fry for 3 to 4 minutes per batch until golden brown and cooked through. Use a slotted spoon to transfer the pieces to paper towels to drain excess oil.
06 - Arrange hot chicken bites on a serving platter. Serve immediately with your favorite dipping sauce.
# Expert Advice:
01 -
- You get gloriously crispy chicken with juicy insides, every single time, and they re just as good for midnight snacks as for a crowd.
- It s flexible—you can switch up the spices or even bake instead of fry, and no one will know you took a shortcut.
02 -
- If you overcrowd the pan, the oil drops in temperature and you ll get soggy breading (ask me how I know).
- Double-dipping the chicken adds wild crunch, but it can make the coating too thick, so press lightly.
03 -
- Pounding thicker chicken pieces with a mallet gives you even cooking and juicier bites.
- Let the battered chicken sit for five minutes before frying—it helps the breading stick better and crisp up beautifully.