Chicken Bites Crispy Snack (Print View)
Buttermilk-marinated chicken pieces with a crisp flour–cornstarch crust, fried golden and ideal for dipping.
# What You'll Need:
→ Chicken
01 - 1.1 lb 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, enough for deep frying
# How to Make:
01 - Combine buttermilk, garlic powder, paprika, salt, and black pepper in a mixing bowl. Add chicken pieces and turn to coat evenly. Cover and refrigerate at least 30 minutes for enhanced tenderness, if time allows.
02 - In a separate bowl, whisk together flour, corn starch, paprika, onion powder, cayenne pepper, salt, and black pepper until thoroughly combined.
03 - Pour vegetable oil into a deep fryer or large frying pan to a depth of about 2–3 inches. Heat oil to 350°F (175°C).
04 - Remove chicken from marinade and allow excess liquid to drip off. Dredge each piece in the breading mixture, coating completely and pressing to adhere.
05 - Working in batches, carefully place breaded chicken pieces in hot oil. Fry 3–4 minutes per batch, turning as needed, until golden brown and fully cooked. Use a slotted spoon to remove and drain on paper towels.
06 - Arrange cooked chicken bites on a platter and serve hot alongside your preferred dipping sauce.
# Expert Suggestions:
01 -
- There&aposs a secret satisfaction knowing every bite is crispier than anything you&aposll get delivered.
- I started doubling the batch because they always vanish before anyone even sits down at the table.
02 -
- Once I tried to fry a whole double batch at once, and the oil temperature dropped—resulting in soggy, sad bites.
- Lining a tray with paper towels to drain right away keeps every piece as crunchy as that first irresistible nibble.
03 -
- A metal slotted spoon beats tongs for safely flipping and fishing out hot bites.
- If a piece looks pale, give it another minute—color means crunch every time.