Chicken Bites (Printable)

Tender buttermilk-marinated chicken bites with a crispy, seasoned crust, ready in 30 minutes for dipping and sharing.

# What You’ll 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 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 the chicken pieces and turn to evenly coat. Cover and refrigerate for at least 30 minutes to enhance tenderness.
02 - In a separate bowl, combine all-purpose flour, cornstarch, paprika, onion powder, cayenne pepper if using, salt, and black pepper. Mix thoroughly to ensure even seasoning.
03 - Pour vegetable oil into a deep frying pan or deep fryer to a depth of at least 2 inches. Heat oil to 350°F.
04 - Remove the chicken pieces from the marinade, letting excess liquid drip off. Dredge each piece thoroughly in the flour mixture, ensuring all sides are well coated.
05 - Working in batches, carefully place coated chicken into hot oil. Fry for 3 to 4 minutes per batch, turning as needed, until the exterior is golden brown and the chicken is cooked through. Transfer cooked pieces to a plate lined with paper towels to drain excess oil.
06 - Present hot chicken bites with your choice of dipping sauce, such as ranch, honey mustard, or barbecue.

# Expert Advice:

01 -
  • The crust stays perfectly crisp, even if you sneak one straight from the cooling rack.
  • Marinating the chicken means every bite turns out juicy and flavorful—it quickly became the go-to for impromptu gatherings.
02 -
  • If you overcrowd the pan, the coating gets soggy and pale—I learned this the embarrassing way.
  • Switching in a bit of corn starch is what made my bites truly crunchy outside without drying them inside.
03 -
  • Cut the chicken as evenly as possible so every bite cooks at the same rate.
  • Let the fried bites rest just a minute—hot oil drains off, but they stay crispy and perfect.

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