Chicken Bites (Printable View)
Tender buttermilk-soaked chicken bites with a crunchy seasoned coating, golden and ready in 30 minutes.
# Ingredient List:
→ Chicken
01 - 1.1 lbs 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
# How to Prepare:
01 - In a mixing bowl, whisk buttermilk, garlic powder, paprika, salt, and black pepper. Add chicken pieces and coat thoroughly. Refrigerate for at least 30 minutes for optimal tenderness.
02 - In a separate bowl, combine flour, corn starch, paprika, onion powder, cayenne pepper if using, salt, and black pepper.
03 - Fill a deep frying pan or fryer with vegetable oil and heat to 350°F.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture until evenly coated.
05 - Fry chicken in batches for 3 to 4 minutes, turning as needed, until golden brown and cooked through. Drain on paper towels.
06 - Serve chicken bites hot with preferred dipping sauces.
# Expert Suggestions:
01 -
- You get ultra-crispy bites with almost no effort and a seriously addictive flavor.
- They cook up fast, so you can turn a regular night into a mini celebration on a whim.
02 -
- If you crowd the pan, you’ll end up steaming the chicken and lose all that glorious crispness.
- Letting the chicken rest for a minute once out of the oil gives the coating time to set and extra crunch.
03 -
- Mixing corn starch with flour gives the crust a lace-like crispiness you don’t get from flour alone.
- Letting the chicken drain on a rack instead of paper towels keeps the underside just as crisp.