Chicken Bites (Printable)
Buttermilk-marinated chicken, crisp-fried to golden perfection; ideal finger food for 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 corn starch
09 - 1 teaspoon paprika
10 - 1 teaspoon onion powder
11 - 1/2 teaspoon cayenne pepper
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 - Combine buttermilk, garlic powder, paprika, salt, and black pepper in a mixing bowl. Add chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes for optimal tenderness.
02 - In a separate bowl, mix flour, corn starch, paprika, onion powder, cayenne pepper, salt, and black pepper until well blended.
03 - Pour vegetable oil into a deep frying pan or deep fryer until approximately 2 inches deep. Heat to 350°F (175°C).
04 - Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing to ensure complete coating.
05 - Working in batches, fry coated chicken pieces for 3 to 4 minutes or until golden brown and fully cooked. Transfer to paper towels to drain.
06 - Serve hot alongside your preferred dipping sauce.
# Expert Advice:
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.