Chicken Bites (Printable View)
Buttermilk-marinated chicken bites with a crisp, seasoned crust—golden-fried and ideal for snacking or sharing.
# 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 cornstarch
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
# Cooking Steps:
01 - Combine buttermilk, garlic powder, paprika, salt, and black pepper in a bowl. Add chicken pieces and mix thoroughly to ensure even coating. Refrigerate for at least 30 minutes for optimal tenderness.
02 - In a separate bowl, whisk together all-purpose flour, cornstarch, paprika, onion powder, cayenne pepper if desired, salt, and black pepper.
03 - Pour vegetable oil into a deep frying pan or Dutch oven, ensuring enough depth to submerge chicken pieces. Heat to 350°F (175°C).
04 - Remove marinated chicken from the refrigerator. Allow excess marinade to drip off and coat each piece completely in the flour mixture, pressing to adhere the breading.
05 - Fry chicken in batches for 3–4 minutes, turning as needed, until golden brown and thoroughly cooked. Transfer to paper towels to absorb excess oil.
06 - Arrange chicken bites on a platter and enjoy hot, paired with your preferred dipping sauce.
# Expert Tips:
01 -
- These bites stay juicy inside and perfectly crispy on the outside, a secret I didn&t believe until I tried marinating myself.
- They disappear in minutes at gatherings, and I&s learned to make extra to avoid disappointment.
02 -
- Don&t crowd the pan or the bites steam rather than fry—learned this the messy way my first go-round.
- Adding corn starch to the flour is the secret to extra crispiness, a tip I once overlooked and regretted.
03 -
- Always let battered pieces sit for a minute before frying—the coating will stick better.
- A dash of grated parmesan in the breading takes the flavor up a notch—people will ask for your secret.