Fried Chicken Bites
Fried Chicken Bites are a crispy, comforting treat that’s perfect for any occasion. These golden chicken bites bring joy with every bite. Make this tender fried chicken, gather your loved ones, and savor the crunch!
Ingredients
For the Marinade:
- 1 lb 450g boneless chicken breast, cut into 1-inch pieces
- 1 cup 240ml buttermilk
- 1 tsp sea salt
For the Flour Coating:
- ¾ cup 90g all-purpose flour (or 1:1 gluten-free blend)
- 1½ tsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sweet paprika
- 1 tsp salt
- 1 tsp ground black pepper
For Breading and Frying:
- 2 cups 120g panko breadcrumbs (or gluten-free panko)
- Cooking oil e.g., vegetable or canola, for frying
Instructions
Marinate the Chicken
- In a large bowl, I combine 1 lb chicken pieces, 1 cup buttermilk, and 1 tsp sea salt, ensuring all pieces are coated. I cover and marinate for 30 minutes at room temperature or up to 24 hours in the fridge for tender fried chicken.
Set Up Breading Stations
- In one shallow bowl, I whisk ¾ cup flour, 1½ tsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp salt, and 1 tsp pepper. In another, I place 2 cups panko breadcrumbs for an easy breading setup for these golden chicken bites.
Bread the Chicken
- Using a slotted spoon, I lift chicken from the buttermilk, letting excess drip off. I dredge each piece in the flour mixture, dip back in buttermilk, then coat in panko. I place breaded pieces on a baking sheet and chill for 15 minutes to set the coating for crunchy chicken pieces.
Fry the Chicken
- I heat 1½ inches of oil in a high-sided skillet to 350°F, checking with an oil thermometer. I fry several pieces at a time, avoiding crowding, for 3–4 minutes per side until golden and crispy. I remove with a slotted spoon to a paper towel-lined plate, letting oil return to 350°F between batches.
Serve
- I sprinkle with a pinch of sea salt and serve hot, enjoying these tender fried chicken bites with dipping sauces.