Chicken Bites (Printable version)
Tender, buttermilk-marinated chicken pieces coated in a spiced, crispy crust and fried until golden.
# Ingredient List:
→ Chicken
01 - 1 pound 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
# How to Make It:
01 - In a mixing bowl, blend buttermilk, garlic powder, paprika, salt, and black pepper. Add chicken pieces, ensuring each is fully coated. Cover and marinate in the refrigerator for at least 30 minutes for enhanced tenderness (optional but recommended).
02 - In a separate mixing bowl, whisk together flour, corn starch, paprika, onion powder, cayenne pepper (if desired), salt, and black pepper until uniformly combined.
03 - Pour vegetable oil into a deep frying pan or deep fryer and heat to 350°F.
04 - Lift chicken pieces from the marinade, letting excess liquid drip off. Dredge each piece in the flour mixture, pressing to coat thoroughly on all sides.
05 - Carefully lower chicken pieces in batches into the hot oil. Fry for 3 to 4 minutes per batch, or until golden brown and fully cooked. Remove and drain on paper towels.
06 - Present fried chicken bites hot alongside your preferred dipping sauce.
# Expert Suggestions:
01 -
- The batter crisps up like you’d get at a favorite spot, but you can tweak the flavors with whatever you have.
- Everyone can pick up a piece—no fuss, no forks, just fast disappearing bites that guarantee happy guests.
02 -
- One time, I rushed and fried too many pieces at once—the oil cooled and the crust went soggy, so never crowd the pan.
- Marinating at least thirty minutes is worth it; it changes the chicken from ordinary to succulent and flavorful.
03 -
- The coating clings best when the chicken isn’t soaking wet from the marinade—let it drip off slightly before dredging.
- Dip just-cooked bites in sauce while hot for extra flavor punch.