Chicken Bites, Crispy & Tender (Printable)
Buttermilk-soaked chicken coated in seasoned flour and fried until golden — tender, crispy bites for dipping and sharing.
# What You 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:
01 - In a mixing bowl, whisk together buttermilk, garlic powder, paprika, salt, and black pepper. Add the chicken pieces and toss until thoroughly coated. Refrigerate and marinate for at least 30 minutes for optimal tenderness.
02 - In a separate bowl, combine flour, corn starch, paprika, onion powder, cayenne pepper if desired, salt, and black pepper until well blended.
03 - Pour vegetable oil into a deep frying pan or deep fryer to reach a depth of at least 2 inches. Heat oil to 350°F.
04 - Remove each chicken piece from the marinade, allowing any excess to drip off, and coat thoroughly in the flour mixture.
05 - Working in batches, fry chicken pieces for 3 to 4 minutes until golden brown and internal temperature reaches 165°F. Drain on paper towels.
06 - Serve warm with choice of dipping sauce.
# Expert Tips:
01 -
- They&re irresistibly golden and crispy outside, with juicy centers that somehow taste better than takeout.
- This recipe finally convinced my picky cousin to admit chicken can actually be fun and flavorful.
02 -
- If your oil isn&t hot enough, the breading turns sad and soggy—always do a test piece first.
- Swapping corn starch for more flour once led to a disappointing chewiness I won&t repeat.
03 -
- Tongs keep your hands cool and help maintain the breading—no burned fingertips here.
- Letting the coated chicken rest while the oil heats up gives you an even crunchier finish.