Chicken Bites Appetizer (Print Page)
Buttermilk-marinated chicken with a crispy spiced crust, fried golden and perfect for dipping.
# What You 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, as needed for deep frying
# Directions:
01 - In a mixing bowl, combine buttermilk, garlic powder, paprika, salt, and black pepper. Add chicken breast pieces and coat evenly. Cover and place in the refrigerator for at least 30 minutes to tenderize.
02 - In a separate bowl, whisk together all-purpose flour, corn starch, paprika, onion powder, cayenne pepper if using, salt, and black pepper until fully combined.
03 - Pour vegetable oil into a deep frying pan or heavy pot to a depth of at least 1.5 inches. Heat to 350°F (175°C), monitoring the temperature with a thermometer.
04 - Remove marinated chicken pieces from the bowl, allowing excess marinade to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere.
05 - Fry the coated chicken bites in batches, placing them gently into the hot oil using a slotted spoon. Cook for 3 to 4 minutes per batch until exterior is golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate to drain.
06 - Serve immediately with preferred dipping sauces such as ranch, honey mustard, or barbecue sauce.
# Expert Tips:
01 -
- You get shatteringly crisp bites every time thanks to a genius flour-and-cornstarch combo.
- They’re dangerously moreish, making even the simplest weeknight feel festive.
02 -
- If you overcrowd the pan, the temperature drops and the crust goes soggy—work in batches!
- Don’t rush the marinade; even a quick 20 minutes makes a big moisture difference.
03 -
- Mix a tablespoon of the marinade into your breading for little crispy flakes.
- Always drain the fried chicken on a rack (not just towels) for crisper results—learned after too many soggy batches!