Chicken Bites: Crispy, Tender (Print version)
Buttermilk-marinated chicken, double-coated and fried until golden for juicy, crunchy bites—perfect for sharing.
# What goes in:
→ 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 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 ground black pepper
→ For Frying
14 - Vegetable oil, as needed for deep frying
# Cooking steps:
01 - Combine buttermilk, garlic powder, paprika, salt, and black pepper in a mixing bowl. Add chicken pieces and toss to evenly coat. Cover and refrigerate for at least 30 minutes to enhance tenderness, if time allows.
02 - In a separate bowl, blend all-purpose flour, corn starch, paprika, onion powder, cayenne pepper (if desired), salt, and black pepper until thoroughly combined.
03 - Pour vegetable oil into a deep frying pan or Dutch oven to a depth of at least 2 inches. Heat oil to 350°F.
04 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, ensuring a complete coating.
05 - Fry chicken pieces in batches for 3 to 4 minutes per batch, turning as needed, until golden brown and the chicken is fully cooked. Avoid crowding the pan. Transfer to paper towels to drain excess oil.
06 - Arrange chicken bites on a platter and serve hot with preferred dipping sauces.
# Tips from flavorandfeast:
01 -
- The buttermilk marinade is the kind of secret that turns basic chicken into something surprisingly juicy inside.
- It comes together so quickly, you barely have time to set the table before it’s ready for dipping and snacking.
02 -
- If you crowd the frying pan, the temperature drops and the crust gets soggy—patience pays off.
- Learning to check doneness by color and texture, not just the timer, saved me from dry chicken more than once.
03 -
- Dry the chicken pieces off lightly before the marinade for the crispiest finish later.
- Mix flour and corn starch for a perfectly light yet shattering crunch every time.