Chicken Bites: Tender, Crispy (Printable)
Buttermilk-marinated chicken pieces coated in seasoned flour and fried until golden and crisp - ideal for snacking.
# What You'll Need:
→ Chicken
01 - 1.1 lbs 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
# How to Cook:
01 - In a mixing bowl, combine buttermilk, garlic powder, paprika, salt, and black pepper. Add chicken pieces and mix to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes to enhance tenderness, though this step is optional.
02 - In a separate bowl, whisk together flour, cornstarch, paprika, onion powder, cayenne pepper if desired, salt, and black pepper until well mixed.
03 - Pour vegetable oil into a deep frying pan or deep fryer to a depth of approximately 2 inches. Heat the oil to 350°F (175°C), using a thermometer for accuracy.
04 - Lift chicken pieces from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour mixture until fully coated.
05 - Fry coated chicken pieces in batches for 3 to 4 minutes or until golden brown and fully cooked. Remove with a slotted spoon and drain on paper towels.
06 - Arrange chicken bites on a serving platter and serve hot with your favorite dipping sauces.
# Expert Advice:
01 -
- If you’re after crave-worthy crunch without fuss, this recipe is your secret weapon.
- It’s so adaptable you’ll find yourself making it for parties, late-night snacks, and everything in between.
02 -
- One time I rushed the oil and ended up with soggy bites—patience for proper temperature pays off every time.
- Letting the chicken rest in the buttermilk, even if just for 15 extra minutes, dramatically tenderizes the meat—it’s worth the wait.
03 -
- Work in batches when frying to avoid crowding and keeps the temperature consistent.
- Press the breading onto each piece firmly so you don’t lose crispiness as soon as they hit the plate.