Chicken Bites Recipe

Trim any fat from the chicken breasts and cut into bite-sized chunks about 1 to 1½ inches. Pat pieces dry with paper towel.

In a bowl, combine buttermilk, 1 tsp salt, 1 tsp black pepper, ½ tsp paprika and ½ tsp garlic powder. Add the chicken pieces and stir to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours — this tenderizes and flavors the meat.

Prepare dry mix

In a shallow bowl or wide dish, whisk together 1 cup flour, ¼ cup cornstarch, ½ tsp baking powder, ½ tsp salt, ½ tsp black pepper, ½ tsp paprika and ¼ tsp cayenne until evenly combined.

Make wet batter

In a separate bowl, beat 1 egg and whisk in ½ cup very cold club soda or cold water until slightly frothy. The mixture should be thin but slightly thicker than plain water. Keep cold — you can place the bowl over another bowl with ice briefly if desired.

Coat the chicken

Remove chicken from the marinade, letting excess drip off. Toss pieces in the dry flour-cornstarch mixture to evenly coat. Dip each floured piece into the cold egg-soda batter, then return to the dry mix for a final dredge if you want an extra-crisp double coating. Shake off excess.

Heat oil

Pour about 2 cups of neutral oil into a heavy-bottomed skillet or deep saucepan to reach roughly 2 inches depth (or use a deep fryer). Heat oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of batter— it should sizzle and float immediately.

Fry the bites

Work in batches so you do not overcrowd the pan. Gently lower 6–8 pieces (depending on pan size) into the oil. Fry until golden brown and cooked through, about 3–4 minutes, turning occasionally for even color. Internal temperature should reach 165°F (74°C).

Drain

Use a slotted spoon or spider to transfer the fried chicken bites to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a 200°F (95°C) oven on the rack if making multiple batches.

When all batches are cooked, sprinkle with a little finishing salt to taste and serve immediately with lemon wedges and chosen dipping sauces.