Chicken Bites Crispy & Juicy (Printer-Friendly)
Tender, buttermilk-marinated chicken with a crunchy seasoned coating—golden, juicy bites for snacking or parties.
# 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 (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 - Whisk together buttermilk, garlic powder, paprika, salt, and black pepper in a bowl. Add chicken pieces and mix until well coated. Refrigerate for at least 30 minutes for enhanced tenderness, if time allows.
02 - In a separate bowl, blend all-purpose flour, corn starch, paprika, onion powder, cayenne pepper (optional), salt, and black pepper until evenly distributed.
03 - Pour vegetable oil into a deep frying pan or deep fryer, ensuring there is enough to fully submerge the chicken pieces. Heat oil to 350°F.
04 - Remove chicken pieces from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour mixture to ensure complete coverage.
05 - Fry coated chicken in small batches for 3 to 4 minutes per batch, turning occasionally, until golden brown and fully cooked. Transfer to paper towels to drain any excess oil.
06 - Arrange chicken bites on a platter and serve hot with a dipping sauce of choice.
# Helpful Hints:
01 -
- Just wait until you hear that first bite—it’s shatteringly crisp every single time.
- They double as the world’s best party snack or a sneaky little weeknight treat.
02 -
- Crowding the pan turns them soggy instead of crisp—patience pays off.
- I discovered that a quick pat dry before coating makes the breading stick like a dream.
03 -
- Double-dip for extra crunch—coat, dip in marinade again, then coat once more before frying.
- Cornstarch is your best friend for a light but crispy crust.