Chicken Bites Crispy & Tender (Printable Version)
Buttermilk-marinated chicken pieces, fried to a golden, crispy crust — ideal for snacking or sharing.
# 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 ground black pepper
→ Breading
07 - 1 cup all-purpose flour
08 - 1/4 cup cornstarch
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 ground black pepper
→ For Frying
14 - Vegetable oil, as needed for deep frying
# How To Make It:
01 - In a mixing bowl, combine buttermilk, garlic powder, paprika, salt, and black pepper. Add chicken pieces and toss to ensure even coating. Refrigerate for at least 30 minutes for optimal tenderness, if time permits.
02 - In a separate bowl, whisk together all-purpose flour, cornstarch, paprika, onion powder, cayenne pepper, salt, and black pepper until thoroughly combined.
03 - Pour vegetable oil into a deep frying pan or fryer to a depth suitable for submerging chicken pieces. Heat oil to 350°F.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, ensuring entire surface is fully coated.
05 - Working in batches, place coated chicken pieces in hot oil. Fry for 3 to 4 minutes per batch, turning as needed, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
06 - Serve chicken bites hot with your preferred dipping sauce.
# Expert Advice:
01 -
- You get supremely crunchy chicken bites with little effort—the secret is in the quick marinade and starchy breading.
- They work like a charm for unexpected visitors or movie nights when you want something shareable but satisfying.
02 -
- If your oil isn't hot enough, the chicken bites will soak it up and lose their crunch—that mistake taught me to always use a thermometer.
- I discovered shaking the breaded chicken in a colander before frying knocks off excess flour and prevents floury pockets.
03 -
- After years of messes, I now set up a dedicated breading station with one hand for wet, one for dry—you'll save yourself cleaning time and frustration.
- A quick double dip (marinade then flour, back to marinade, then flour again for a few pieces) makes an extra thick, crunchy crust for anyone who loves more bite.