Chicken Bites, Crispy & Tender (Printable)
Buttermilk-marinated chicken, seasoned and fried to a golden, crispy finish—ideal for snacking or as an appetizer.
# 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 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
# How-To Steps:
01 - In a mixing bowl, whisk together buttermilk, garlic powder, paprika, salt, and black pepper. Add chicken pieces and stir to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes for enhanced tenderness.
02 - In a separate bowl, combine all-purpose flour, corn starch, paprika, onion powder, cayenne pepper if desired, salt, and black pepper. Mix thoroughly to ensure even seasoning.
03 - Heat vegetable oil in a deep frying pan or deep fryer to 350°F.
04 - Remove chicken from the marinade, letting excess liquid drip off. Dredge each piece thoroughly in the flour mixture until well coated.
05 - Working in batches, fry the chicken bites for 3 to 4 minutes per batch, turning as needed until golden brown and fully cooked. Transfer to paper towels to drain excess oil.
06 - Arrange chicken bites on a serving plate and accompany with your preferred dipping sauce.
# Expert Advice:
01 -
- The chicken turns out juicy inside with a satisfying crunch on the outside, as if you’ve discovered the fried chicken trick nobody told you.
- It’s so quick and easy to throw together that you’ll find excuses to make it well beyond just party nights.
02 -
- Frying too many pieces at once drops the oil temperature and can leave you with soggy, sad bites—patience really does pay off.
- Letting the chicken rest on a rack instead of a flat plate keeps the bottom crisp, and I wish I’d learned this trick sooner.
03 -
- I always use a thermometer for the oil so nothing burns before it’s cooked through.
- Adding a pinch of baking powder to the breading mix gives the crust even more lightness—you’ll notice the difference.