Crispy Chicken Bites (Printable)
Crispy buttermilk-coated chicken bites with a light flour-cornstarch crust, golden, juicy, and great for dipping.
# What You'll Need:
→ Chicken
01 - 1.1 pounds 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, for deep frying
# Directions:
01 - Combine buttermilk, garlic powder, paprika, salt, and black pepper in a mixing bowl. Add chicken pieces and toss until thoroughly coated. Refrigerate for at least 30 minutes to maximize tenderness; marination is optional.
02 - In a separate bowl, blend all-purpose flour, corn starch, paprika, onion powder, cayenne pepper if desired, salt, and black pepper until evenly mixed.
03 - Pour vegetable oil into a deep frying pan or deep fryer and heat to 350°F (175°C).
04 - Remove chicken pieces from the marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, ensuring full coverage.
05 - Fry coated chicken in batches for 3 to 4 minutes per batch, or until golden brown and fully cooked. Transfer to paper towels to absorb excess oil.
06 - Present hot with preferred dipping sauces.
# Helpful Tips:
01 -
- They emerge from the oil supremely crispy with juicy centers—you'll think you ordered out.
- It's impossible not to nibble them straight off the cooling rack, which is a sure sign they're a hit.
02 -
- If the oil isn’t hot enough, the crust turns soggy instead of crisp—I learned this with a batch of sad, pale chicken bites.
- Tossing the breaded chicken onto a wire rack for a minute before frying keeps the coating from slipping off.
03 -
- Don’t rush the marinating step; it makes the difference between just good and truly fantastic bites.
- Let fried chicken drain on a rack, not just paper towels, for lasting crunch.