Chicken Bites (Printable)
Tender buttermilk-soaked chicken, seasoned and fried to a golden, crunchy finish. Ready in about 30 minutes.
# 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 ground 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 ground black pepper
→ For Frying
14 - Vegetable oil, as needed for deep frying
# Directions:
01 - Combine buttermilk, garlic powder, paprika, salt, and black pepper in a large bowl. Add chicken pieces and ensure even coating. Marinate in the refrigerator for a minimum of 30 minutes for optimal tenderness, if time permits.
02 - In a separate bowl, whisk together flour, corn starch, paprika, onion powder, cayenne pepper (if desired), salt, and black pepper until fully blended.
03 - Fill a deep frying pan or heavy pot with vegetable oil to a depth of at least 1.5 inches. Heat oil to 350°F (175°C), using a frying thermometer for accuracy.
04 - Remove chicken from marinade, allowing excess liquid to drain. Dredge each piece thoroughly in the seasoned flour mixture, pressing lightly to ensure full coverage.
05 - Carefully lower chicken pieces into hot oil in batches. Fry for 3 to 4 minutes per batch, or until crust is golden brown and internal temperature reaches 165°F (74°C).
06 - Transfer cooked chicken bites to a plate lined with paper towels to absorb excess oil. Serve immediately with preferred dipping sauces.
# Expert Tips:
01 -
- The crispy crust hides chicken so juicy it might surprise you, especially with hungry friends circling.
- These bites vanish at gatherings—everyone asks for seconds, and cleanup is blissfully quick.
02 -
- If you crowd the pan, the coating goes soggy and the magic is lost—fry in small batches.
- Skipping the corn starch once left the crust disappointingly limp, so don’t forget it if you want real crunch.
03 -
- Resting fried bites on a rack instead of paper towels keeps them crisper for longer.
- Testing the oil heat with a breadcrumb saves the first batch from getting too dark or pale.