Crispy Chicken Bites (Printable Version)
Buttermilk-marinated chicken with a crispy spiced crust, fried golden and perfect for snacking or appetizers.
# What You’ll Need:
→ Chicken
01 - 1.1 pounds boneless, skinless chicken breast, cut into bite-sized pieces
→ Marinade
02 - 0.5 cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - 0.5 teaspoon salt
06 - 0.5 teaspoon ground black pepper
→ Breading
07 - 1 cup all-purpose flour
08 - 0.25 cup corn starch
09 - 1 teaspoon paprika
10 - 1 teaspoon onion powder
11 - 0.5 teaspoon cayenne pepper (optional)
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon ground 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 until smooth. Add chicken pieces and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes to tenderize, if time allows.
02 - In a separate bowl, stir together all-purpose flour, corn starch, paprika, onion powder, cayenne pepper (if using), salt, and black pepper until evenly blended.
03 - Fill a deep frying pan or fryer with vegetable oil and heat to 350°F.
04 - Lift each chicken piece from the marinade, allowing excess liquid to drip off. Dredge thoroughly in the flour mixture to ensure even coating on all sides.
05 - Place breaded chicken pieces into the hot oil in small batches. Fry for 3 to 4 minutes per batch, turning as needed, until golden brown and cooked through. Remove from the oil with a slotted spoon and drain on paper towels.
06 - Transfer cooked chicken bites to a serving platter and serve immediately with your choice of dipping sauce.
# Quick Tips:
01 -
- These chicken bites turn out unbelievably tender on the inside with an audibly crunchy crust that rivals your favorite diner.
- It's shockingly simple to throw together for impromptu gatherings or whenever a crispy craving hits.
02 -
- Breading falls off if the chicken is too wet& let it drip off the marinade before dredging in flour for best results.
- Adding corn starch to your flour might seem odd but don't skip it& that’s what makes the outer shell truly shatteringly crispy.
03 -
- Let the chicken rest a minute before eating& the crust sets perfectly and you avoid a burnt tongue.
- I once tossed the fried bites with a sprinkle of parmesan—unexpected and so good.