Chicken Bites with Crispy Coating (Printable Version)
Tender buttermilk-marinated chicken, double-coated for a crisp golden crust, ideal for snacking or dipping.
# 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
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ For Frying
14 - Vegetable oil, as needed, for deep frying
# How-To Steps:
01 - Combine buttermilk, garlic powder, paprika, salt, and black pepper in a mixing bowl. Add chicken pieces and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes for optimal tenderness.
02 - In a separate bowl, blend all-purpose flour, corn starch, paprika, onion powder, cayenne pepper, salt, and black pepper until evenly mixed.
03 - Pour vegetable oil into a deep frying pan or deep fryer to reach a depth suitable for submerging the chicken pieces. Heat oil to 350°F.
04 - Remove chicken from the marinade, letting excess liquid drip off. Dredge each piece thoroughly in the prepared breading mixture to ensure an even coating.
05 - Fry coated chicken bites in batches for 3 to 4 minutes, or until golden brown and fully cooked. Transfer to a plate lined with paper towels to drain any excess oil.
06 - Serve hot with your choice of dipping sauce.
# Helpful Tips:
01 -
- If you sneak a taste fresh from the hot oil, you'll understand the magic crispy outside, juicy inside simplicity can bring to your day.
- It's endlessly adaptable—make it spicy, cheesy, or herbaceous with just a few tweaks and everyone will be asking for your 'secret.'
02 -
- If the oil isn’t hot enough, your chicken will end up greasy instead of crispy—I learned this after one sad, soggy batch.
- Letting the breaded chicken rest for five minutes before frying helps the crust stick better and gives extra crunch.
03 -
- Pat chicken dry before marinating so the coating sticks.
- Sprinkle a touch more salt right when the bites come out of the oil for flavor that pops.