Chicken Bites (Print)
Buttermilk-marinated chicken, crisp-fried to golden perfection; ideal finger food for gatherings.
# What You 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 Make It:
01 - In a mixing bowl, combine buttermilk, garlic powder, paprika, salt, and black pepper. Add the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes for optimal tenderness; marinating is optional but recommended.
02 - In a separate bowl, whisk together flour, cornstarch, paprika, onion powder, cayenne pepper (if desired), salt, and black pepper to create a well-blended dry coating.
03 - Heat vegetable oil in a deep frying pan or deep fryer to 350°F (175°C), ensuring there is sufficient oil for submerging the chicken pieces.
04 - Remove chicken pieces from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour mixture until fully coated.
05 - Fry chicken bites in batches for 3 to 4 minutes per batch, or until golden brown and cooked through. Avoid overcrowding the pan and maintain consistent oil temperature.
06 - Transfer cooked chicken bites to a plate lined with paper towels to absorb excess oil. Serve immediately with your preferred dipping sauce.
# Expert Tips:
01 -
- That shatteringly crisp coating feels like a little secret in your very own kitchen.
- Every batch makes an effortless crowd-pleaser, especially when you want to impress without breaking a sweat.
02 -
- Once, I tried piling all the chicken in at once and learned the hard way that overcrowding the pan makes them soggy and unevenly cooked.
- Drying the chicken off just slightly before breading made the crust cling beautifully and crisp up without flaking off.
03 -
- Let the oil recover temperature between batches—rushing means sad, pale bites.
- A sprinkle of grated parmesan in the breading takes everything up a notch, but don’t tell everyone at once—let them guess why the bites taste extra special.