Chicken Bites Crispy Snack (Print Version)
Tender, buttermilk-soaked chicken with a crisp, spiced coating—perfect for snacking or serving with dipping sauces.
# What You 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, as needed for deep frying
# Directions:
01 - In a mixing bowl, combine buttermilk, garlic powder, paprika, salt, and black pepper. Add chicken pieces and toss to coat evenly. Refrigerate for at least 30 minutes for enhanced tenderness, if time permits.
02 - In a separate bowl, blend all-purpose flour, corn starch, paprika, onion powder, cayenne pepper if using, salt, and black pepper.
03 - Fill a deep frying pan or pot with vegetable oil and heat to 350°F (175°C).
04 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each piece in the seasoned flour mixture, ensuring even coverage.
05 - Fry chicken bites in batches for 3 to 4 minutes per batch, or until golden brown and cooked through. Transfer to paper towels to drain excess oil.
06 - Serve hot accompanied by your preferred dipping sauces.
# Expert Tips:
01 -
- Each chicken bite comes out irresistibly juicy inside, thanks to a trick I stumbled into after a few kitchen mishaps.
- They keep their crunch even after a second helping, which is honestly the real magic here.
02 -
- If you rush the oil temperature, the outside browns before the chicken cooks—wait until it’s truly hot before frying.
- Letting the breaded pieces sit for five minutes before frying makes the coating grab on tight and shatter when you bite in.
03 -
- Always test the oil temperature with a single piece of breaded chicken—it should sizzle actively, not aggressively.
- Mix a spoonful of parmesan or dried herbs into the flour for a little twist.