Method

For the Barbecue Snack Bites

Prep the chicken

Trim excess fat from the chicken thighs and pat dry with paper towels. Cut each thigh into roughly 1- to 1.5-inch bite-size pieces so they cook quickly and are snack-sized.

Season

In a large bowl, combine 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp onion powder and 2 tbs olive oil. Add the chicken pieces and toss until evenly coated. Let rest at room temperature for 10–15 minutes or refrigerate up to 2 hours for more flavor.

For the Barbecue Sauce

Make the sauce while the chicken marinates. In a small saucepan combine 1 cup ketchup, 1/4 cup brown sugar, 2 tbs apple cider vinegar, 1 tbs Worcestershire sauce, 1 tsp yellow mustard, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp hot sauce, 2 tbs water and 1/4 tsp salt.

Bring the sauce to a gentle simmer over medium-low heat, stirring frequently. Cook 6–8 minutes until thickened slightly. Taste and adjust sweetness or acidity as desired. Remove from heat and set aside; sauce can be kept warm on the lowest heat setting or stored at room temp for up to 2 hours.

For Breading & Frying (snack-size finish)

Set up dredging stations

Place the flour, cornstarch, baking powder, 1 tsp salt and 1/2 tsp black pepper in a shallow bowl and whisk to combine. In a second bowl, whisk together 2 eggs and 1/2 cup milk. Place 1 cup panko breadcrumbs in a third shallow bowl.

Dredge the chicken

Working in batches, dredge the seasoned chicken pieces first in the flour mixture (shake off excess), then dip into the egg wash, then press into the panko so each piece is fully coated. Place coated pieces on a wire rack while heating oil.

Heat oil and fry

Pour vegetable oil into a heavy skillet or deep pot to a depth of about 1 to 1 1/2 inches (about 2 cups). Heat over medium-high until oil reaches 350°F (175°C) or a bubble test shows steady small bubbles around a breadcrumb. Fry chicken in batches so pieces have room, about 2–3 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Total frying time will be ~8–12 minutes per batch depending on size.

To Finish & Serve

Toss and glaze: Place hot fried snack bites in a large bowl. Add 1/2 cup reserved barbecue sauce and gently toss to coat each piece evenly. If you prefer saucier bites, add up to an additional 1/4 cup sauce.

Garnish and serve: Transfer glazed snack bites to a serving tray. Sprinkle with 2 tbs chopped fresh parsley and serve immediately with extra barbecue sauce for dipping and lemon wedges if desired.

Storage: Leftovers can be refrigerated in an airtight container up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to crisp, then toss with warmed sauce before serving.

Barbeque Snack Size Full Case Recipe