Chicken Bites (Printable Version)
Buttermilk-marinated chicken coated in a crisp seasoned crust and fried until golden, great for snacking or gatherings.
# 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
# How to Make It:
01 - Combine buttermilk, garlic powder, paprika, salt, and black pepper in a bowl. Add chicken pieces, coating thoroughly. Cover and 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 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 pieces from marinade, letting excess drip off. Dredge each piece in the flour mixture, ensuring full coverage.
05 - Working in batches, fry the coated chicken bites for 3 to 4 minutes per batch, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
06 - Serve hot with your preferred dipping sauce.
# Expert Tips:
01 -
- You’ll get that crave-worthy crunch outside and juicy tenderness inside—it’s honestly hard to stop at just one.
- These chicken bites have rescued me more than once when unexpected guests show up hungry; they disappear faster than I can fry them.
02 -
- Rushing the marinating step makes the chicken drier; trust me, those extra few minutes in buttermilk matter.
- If the oil is too cool, you’ll get greasy bites—inserting a thermometer was a game changer for me.
03 -
- Season the breading right before using to keep it dry and easy to coat.
- Resting the breaded chicken for five minutes before frying helps the crust stick better.