Ruthie-brined Chicken Bites Recipe

Prepare the Brine

In a large pot, combine the water, salt, brown sugar, smashed garlic cloves, black peppercorns, thyme sprigs, and bay leaves. Bring to a boil over medium heat, stirring until the salt and sugar have dissolved.

Cool the Brine

Remove from heat and let the brine cool completely to room temperature. Once cooled, refrigerate until chilled.

Brine the Chicken

Place the chicken pieces in a large bowl or resealable plastic bag. Pour the cooled brine over the chicken, ensuring all pieces are submerged. Seal the bag or cover the bowl and brine in the refrigerator for at least 4 hours, preferably overnight.

Prepare the Dredging Station

Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and pepper.

Dredge the Chicken

Remove the chicken from the brine and pat dry with paper towels. Dredge each piece in flour, then dip in beaten eggs, and finally coat with breadcrumbs. Set aside on a plate.

Heat the Oil

In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Chicken Bites

Carefully add the breaded chicken pieces to the hot oil in batches, frying for about 4-5 minutes per side or until golden brown and cooked through. Use a slotted spoon to transfer the chicken bites to a paper towel-lined plate to drain excess oil.

Make the Buffalo Sauce

In a small saucepan, melt the butter over low heat. Stir in the hot sauce, garlic powder, paprika, and salt. Whisk until smooth and heated through.

Toss the Chicken Bites

In a large bowl, add the fried chicken bites and pour the buffalo sauce over them. Toss until evenly coated.