Crispy Chicken Bites (Printer-Friendly)
Buttermilk-marinated chicken pieces fried to a golden, crunchy crust—ready in 30 minutes for snacking or parties.
# What You'll 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 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 Steps:
01 - In a mixing bowl, whisk together 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 if time permits to enhance tenderness.
02 - Combine flour, corn starch, paprika, onion powder, optional cayenne, salt, and black pepper in a separate bowl. Mix until thoroughly blended.
03 - Pour vegetable oil into a deep frying pan or deep fryer, ensuring enough depth for submerging the chicken. Heat oil to 350°F (175°C).
04 - Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the breading mixture, coating all sides thoroughly.
05 - Fry the breaded chicken pieces in batches for 3 to 4 minutes per batch, until they are golden brown and fully cooked in the center. Do not overcrowd the pan.
06 - Transfer the fried chicken bites to a plate lined with paper towels to absorb any excess oil. Serve hot with preferred dipping sauces.
# Expert Advice:
01 -
- The trick for super juicy bites is marinating in buttermilk—trust me, it makes all the difference.
- No one will guess how easy this recipe is, yet it always disappears first at get-togethers.
02 -
- If the oil temperature dips too low, the chicken goes soggy and greasy instead of crisp—monitor your heat.
- Letting the breaded chicken rest for a couple of minutes before frying makes the crust hold on stronger.
03 -
- Marinating just a touch longer makes the chicken even more tender, but don’t stress if you’re pressed for time.
- A little sprinkling of salt right out of the fryer amplifies all the seasonings and keeps those bites irresistible.