Chicken Bites Appetizer (Printable Version)
Tender, juicy buttermilk-marinated chicken pieces coated in a crisp, seasoned crust—perfect for snacking or sharing.
# 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 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, sufficient for deep frying
# Directions:
01 - Combine buttermilk, garlic powder, paprika, salt, and black pepper in a mixing bowl. Add the chicken pieces and toss to ensure even coating.
02 - Cover and refrigerate the marinated chicken for at least 30 minutes. This enhances tenderness and flavor but may be skipped for a quicker process.
03 - In a separate mixing bowl, whisk together all-purpose flour, corn starch, paprika, onion powder, cayenne pepper (if using), salt, and black pepper.
04 - Pour vegetable oil into a deep frying pan or fryer and heat to 350°F.
05 - Remove chicken pieces from marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour mixture to ensure full coverage.
06 - Fry coated chicken pieces in batches for 3 to 4 minutes per batch or until golden brown and fully cooked. Drain on paper towels to remove excess oil.
07 - Serve hot with your favorite dipping sauce.
# Expert Advice:
01 -
- The crust comes out crunchier than you think, like the best-kept secret of every home cook in the know.
- It’s the rare finger food that gets rave reviews from grown-ups and kids alike—no leftovers ever.
02 -
- Packing too much chicken into the pan at once turns the coating soggy—batch frying is non-negotiable here.
- Letting the battered pieces rest for a quick minute before frying helps the crust stay clinging and crisp.
03 -
- I learned to prep all the breaded chicken before frying—no frantic, floury hands mid-batch.
- Sifting the flour and corn starch together first ensures a feather-light, even crust that clings beautifully every time.