Chicken Bites, Crispy & Tender (Print Version)
Buttermilk-marinated chicken, crisp fried and golden; ideal for snacking or party platters.
# What You Need:
→ Chicken
01 - 1 pound 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
# Directions:
01 - Whisk together buttermilk, garlic powder, paprika, salt, and black pepper in a mixing bowl. Add chicken pieces and toss thoroughly to coat. Refrigerate for at least 30 minutes for enhanced tenderness.
02 - In a separate bowl, blend all-purpose flour, corn starch, paprika, onion powder, cayenne pepper if using, salt, and black pepper until fully combined.
03 - Pour vegetable oil into a deep frying pan or fryer and heat to 350°F.
04 - Lift each marinated chicken piece from the bowl, shaking off excess marinade, then dredge thoroughly in the flour mixture for an even coating.
05 - Fry coated chicken pieces in batches for 3 to 4 minutes per batch, until golden brown and fully cooked. Transfer to a plate lined with paper towels to drain excess oil.
06 - Arrange hot chicken bites on a platter and serve immediately with preferred dipping sauces.
# Expert Tips:
01 -
- If you swipe up the marinade with the final piece, you’ll get a tender bite that rivals any takeout secret.
- You can tweak the spice to match your mood and the crowd, so every batch feels a little bespoke.
02 -
- If you rush and pile too many pieces in the oil at once, the temperature drops and the breading turns soggy instead of crisp—I learned this the frustrating way.
- Letting the breaded pieces rest on a rack for a few minutes before frying makes the crust stay on better after frying, giving you less mess and more crunch.
03 -
- My biggest discovery: don’t disturb the chicken bites for the first minute in the oil, or they’ll lose their coating—patience gives you the best crust.
- If you want leftovers, double the batch and reheat in the oven at high heat; they stay crispier than you’d expect.