Chicken Bites Recipe

Trim and season

Pat the chicken tenderloins dry with paper towels. Trim any excess fat or connective tissue so each piece is even in thickness. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp ground black pepper.

In a shallow bowl large enough to fit the tenderloins, whisk together 2 eggs, 1/2 cup buttermilk, 1/2 tsp dry mustard and 1/2 tsp hot sauce until smooth. This mixture helps the dry breading adhere and adds tang.

Place the wet mixture next to the dry breading station for an assembly-line breading process.

In a second shallow bowl or rimmed plate combine 1 cup all-purpose flour, 3/4 cup panko breadcrumbs, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp ground black pepper. Stir thoroughly to distribute spices and break up any breadcrumb clumps.

Set up three stations (flour/breadcrumb mix, wet egg mixture, and a clean plate for finished pieces). Working with 2–3 pieces at a time, dredge each seasoned tenderloin first in the dry mix (lightly press to coat), then dip into the wet mixture, allowing excess to drip off, and finally press back into the dry mix for a generous, even coating. Place breaded pieces on a wire rack while you continue.

For an extra-crispy double coating (optional): after the first full coat, repeat the wet dip and dry press a second time.

Pour about 2 cups of oil into a heavy skillet (cast iron or stainless) to a depth of roughly 1/2 inch, or use a deep fryer set to 350°F (175°C). Heat the oil over medium-high heat until it reaches 350°F on a thermometer. If you don't have a thermometer, test by dropping a small piece of breading— it should sizzle steadily and brown in about 45–60 seconds.

Working in a single layer and without crowding (3–5 pieces depending on pan size), carefully add breaded tenderloins to the hot oil. Fry until golden brown and cooked through, about 3–4 minutes per side for tenderloins (internal temperature 165°F / 74°C). Flip once halfway through using tongs. Total cook time will vary by thickness; adjust as necessary.

As pieces finish, transfer them to a wire rack set over a sheet pan (not paper towels) to keep the exterior crisp. Lightly season with a pinch of salt immediately after frying if desired.

Sprinkle chopped parsley over the warm chicken bites and serve with lemon wedges and your chosen dipping sauce (ranch, honey mustard, barbecue, or spicy mayo).

Let the chicken rest 2–3 minutes before serving to avoid overly hot pockets of oil. Serve hot.