Chicken Bites Crispy Tender (Print)
Buttermilk-marinated chicken with a seasoned, crunchy crust, fried golden—ideal for snacks, dips, and party plates.
# 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
# How to Make:
01 - In a mixing bowl, combine buttermilk, garlic powder, paprika, salt, and black pepper. Add chicken pieces and toss well to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes to enhance tenderness, if time permits.
02 - In a separate bowl, whisk together all-purpose flour, corn starch, paprika, onion powder, cayenne pepper (if desired), salt, and black pepper until uniform.
03 - Pour vegetable oil into a frying pan or deep fryer until oil reaches approximately 2 inches deep. Preheat oil to 350°F.
04 - Remove chicken pieces from marinade, letting excess liquid drip off. Dredge each piece thoroughly in the breading mixture, ensuring full coverage.
05 - Working in batches, carefully lower coated chicken pieces into hot oil. Fry for 3 to 4 minutes per batch, or until golden brown and internal temperature reaches 165°F. Remove using a slotted spoon and drain on paper towels.
06 - Arrange hot chicken bites on a serving platter. Present with preferred dipping sauces.
# Expert Advice:
01 -
- You can sneak these onto any table and watch them vanish, guaranteed.
- The crispy, spiced shell has a way of winning over even fussy eaters at parties.
02 -
- If you crowd the pan, the oil cools down and you get soggy bites instead of crispy.
- Swapping in cornstarch for part of the flour transformed my breading from pretty good to wow, where did you get these?
03 -
- Always marinate longer if you can—overnight turns good chicken into something incredible.
- Press the flour breading firmly onto each piece for maximum craggy crunch.