Crispy Chicken Bites (Printable)
Buttermilk-marinated chicken bites with a crispy, seasoned crust - quick fry for a savory snack.
# What You Need:
→ 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
# Steps:
01 - Combine buttermilk, garlic powder, paprika, salt, and black pepper in a large bowl. Add chicken pieces, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes for maximum tenderness.
02 - In a separate bowl, mix all-purpose flour, corn starch, paprika, onion powder, cayenne pepper if using, salt, and black pepper thoroughly.
03 - Fill a deep frying pan or deep fryer with vegetable oil and heat to 350°F.
04 - Remove chicken from the marinade, letting excess drip off. Dredge each piece in the flour mixture, ensuring an even coating.
05 - Fry chicken in batches for 3 to 4 minutes per batch until golden brown and fully cooked. Drain on paper towels after frying.
06 - Arrange chicken bites on a platter and serve immediately with your choice of dipping sauce.
# Expert Advice:
01 -
- The crust is so shatteringly crisp, you’ll find yourself sneaking bites before they hit the plate.
- This is pure comfort food made easy, and you can tweak the seasoning to fit any mood or crowd.
02 -
- If your oil isn’t hot enough, the chicken will soak it up and turn soggy instead of crisp—always preheat and test with a pinch of flour first.
- Letting the coated chicken rest a couple minutes before frying gives you a stronger crust that stays put.
03 -
- Don’t overcrowd your frying pan—space matters for a shatteringly crisp crust.
- A dash of parmesan in the breading gives a rich, nutty undertone that always gets compliments.