Chicken Bites Recipe

Trim and cut

Trim excess fat from the chicken and cut into 1-inch bite-sized pieces. Pat dry with paper towels.

Marinate

In a bowl, combine 1 cup buttermilk, 1 tsp hot sauce, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Add the chicken pieces, stir to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and seasons the chicken.

Make the breading mix

In a shallow wide bowl or baking dish, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp cayenne pepper, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly combined.

Dredge the chicken

Working in batches, remove chicken from the buttermilk (letting excess drip back into the bowl) and dredge pieces in the flour mixture, pressing lightly so the coating adheres. Place coated pieces on a wire rack and let rest for 10 minutes—this helps the breading set and gives a crispier crust.

Heat the oil

Pour about 3 cups neutral oil into a heavy-bottomed pot or Dutch oven (oil should be 2–3 inches deep). Attach a thermometer and heat oil to 350°F (175°C). If you don't have a thermometer, test with one breaded piece—oil should bubble steadily and chicken should sizzle on contact.

Fry in batches

Carefully add a single layer of breaded chicken bites into the hot oil—do not overcrowd. Fry for about 3–4 minutes per batch, turning once or twice, until golden brown and an instant-read thermometer inserted into a piece reads 165°F (74°C). Remove with a slotted spoon or spider and transfer to a wire rack set over a baking sheet to drain. Repeat with remaining chicken, allowing oil to return to 350°F between batches.

Finish

If desired, lightly sprinkle finished bites with a pinch of salt immediately after frying. Keep finished batches in a warm oven (200°F / 95°C) on the rack while you finish frying the rest so they stay crisp.

While the chicken is marinating or frying, make the baja sauce. In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Mexican crema or sour cream, 1 tbsp fresh lime juice, 1 tsp minced chipotle in adobo (or chipotle paste), 1/2 tsp honey, 1/4 tsp ground cumin, 1/2 tsp minced garlic, 1 tbsp finely chopped cilantro, 1/4 tsp salt, and 1/4 tsp black pepper. Taste and adjust heat or acidity—add more chipotle for heat or more lime for brightness. Refrigerate until ready to serve.

Arrange warm chicken bites on a platter. Serve with the baja sauce in a small bowl on the side. Garnish with cilantro leaves, optional pickled red onion or shredded cabbage, and lime wedges for squeezing over the bites. Recommend serving immediately so the bites stay crisp.

Storage: Leftover chicken can be refrigerated in an airtight container for up to 3 days. Recrisp in a 400°F (200°C) oven on a wire rack for 6–8 minutes. Sauce will keep refrigerated for up to 4 days.