Chicken Bites (Print Version)
Buttermilk-soaked chicken pieces fried in a seasoned, crispy coating—ready in 30 minutes for snacking or sharing.
# What You Need:
→ Chicken
01 - 1.1 lb 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 Prepare:
01 - In a mixing bowl, whisk together buttermilk, garlic powder, paprika, salt, and black pepper. Add chicken pieces and toss until fully coated. Cover and refrigerate for at least 30 minutes for optimal tenderness, if time allows.
02 - In another bowl, combine flour, corn starch, paprika, onion powder, cayenne pepper (if desired), salt, and black pepper until evenly mixed.
03 - Pour vegetable oil into a deep frying pan or fryer to a depth of at least 2 inches and heat to 350°F.
04 - Remove chicken from marinade, allowing excess liquid to drip away. Dredge each piece thoroughly in the flour mixture, pressing to ensure a uniform coating.
05 - Fry coated chicken in small batches for 3 to 4 minutes per batch until golden and cooked through. Remove and drain on paper towels.
06 - Transfer to a serving platter and enjoy hot with preferred dipping sauces.
# Expert Advice:
01 -
- They stay outrageously tender inside thanks to a short buttermilk marinade, which I always hint at like it's a trick up my sleeve.
- The crisp shell means every bite is both satisfyingly crunchy and packed with flavor, which is why they're finished before the next batch is even done frying.
02 -
- If the oil isn’t hot enough, the coating gets greasy and never truly crisps—trust me, it's worth double-checking the temperature.
- Once, I skipped corn starch thinking flour was enough, but the breading lacked crunch; just a bit changes the whole texture game.
03 -
- Use one hand for wet ingredients and one for dry to avoid a clumpy mess on your fingers.
- A quick splash of buttermilk into the flour mix creates extra craggy bits for top-notch crunch.