Buttermilk Fried Chicken Bites Recipe
Make Buttermilk Fried Chicken Bites Recipe in just 2h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Buttermilk Marinade
Dry Coating
For Frying
Finishing & Serving
Method
Buttermilk Marinade
- 1
Prepare and marinate
In a medium bowl whisk together 2 cups buttermilk, 1 tablespoon hot sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon granulated garlic, and 1/2 teaspoon paprika until combined. Add the 1 pound of trimmed, bite-sized chicken pieces to the marinade, pressing them down so they are fully submerged. Cover and refrigerate for at least 2 hours and up to 12 hours (overnight) for best tenderness and flavor.
Dry Coating
- 2
Make the coating
While the chicken marinates (or 20 minutes before frying), combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a shallow wide bowl or tray. Whisk thoroughly to ensure an even mixture and break up any lumps.
- 3
Dredge the chicken
Remove chicken from the refrigerator and let excess marinade drip off each piece back into the bowl. Working in batches of 10–12 pieces, place chicken pieces into the dry coating and toss to coat evenly, pressing the flour mixture onto the surface so a good crust forms. Shake off any excess and set coated pieces on a wire rack. For an extra-crispy double coat (optional): after first dredge, return pieces briefly to the refrigerator for 10 minutes, then dip each into a small amount of reserved buttermilk or beaten egg and dredge again in the dry mix.
For Frying
- 4
Heat the oil
Pour about 3 cups of oil into a deep skillet or medium Dutch oven (oil depth ~1 to 1.5 inches) and heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of the flour mixture — it should sizzle and brown slowly; adjust heat to maintain that temperature. Do not overcrowd the pan.
- 5
Fry the chicken bites
Carefully lower the coated chicken pieces into the hot oil in a single layer, working in batches so the oil temperature stays near 325–350°F (160–175°C). Fry for 3–5 minutes per batch, turning occasionally with tongs, until the crust is deep golden brown and the internal temperature reads 165°F (74°C). Smaller pieces cook faster; monitor closely. Use a slotted spoon or spider to transfer cooked bites to a wire rack set over a sheet pan to drain. Repeat with remaining chicken, letting oil return to temperature between batches.
- 6
Drain and season
While still hot, sprinkle the fried chicken bites lightly with flaky sea salt if desired. Let rest on the rack for 3–5 minutes to finish cooking and to keep the coating crisp.
Finishing & Serving
- 7
Serve
Serve the buttermilk fried chicken bites hot with lemon wedges and 1/2 cup of your chosen dipping sauce (ranch, honey mustard, or hot sauce). These pair well with pickles, coleslaw, or fries. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days and reheated in a 400°F oven for 8–10 minutes to crisp.