Chicken Bites Crispy Tender (Printable)
Buttermilk-marinated chicken, crisped in a spiced flour and corn starch coating for a golden, snackable bite.
# Ingredient List:
→ 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
# Directions:
01 - In a mixing bowl, whisk together buttermilk, garlic powder, paprika, salt, and black pepper. Add chicken pieces, ensuring full coverage, and refrigerate for at least 30 minutes for optimal tenderness. This step is optional but highly recommended.
02 - In another mixing bowl, blend all-purpose flour, cornstarch, paprika, onion powder, cayenne pepper, salt, and ground black pepper until evenly combined.
03 - Heat vegetable oil in a deep frying pan or deep fryer to 350°F.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Coat each piece evenly with the flour mixture, pressing lightly to adhere.
05 - Working in batches, fry chicken bites for 3 to 4 minutes per batch, or until golden brown and cooked through. Transfer to paper towels to drain excess oil.
06 - Present hot with your preferred dipping sauce.
# Expert Tips:
01 -
- The secret marinade turns ordinary chicken into savory, juicy perfection every time.
- They come together so quickly you’ll find yourself making them even when you’re low on time or ingredients.
02 -
- If you rush the oil heating step or crowd the pan, you’ll end up with soggy bites—patience is the difference between good and unforgettable.
- Letting the chicken rest for a couple minutes after frying keeps the crust crisp and irresistible.
03 -
- Toss the breaded chicken gently—not roughly—so the coating doesn’t come off during frying.
- A touch of parmesan in the breading adds a savory punch and golden color you won’t want to miss.