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Ingredients
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Chicken & Marinade
Breading
For Frying
Housemade Dilly Ranch
Finishing
Method
Chicken & Marinade
- 1
Cut and season
Trim any excess fat from the chicken and cut into 1-inch bite-size pieces. Place the pieces in a bowl and sprinkle with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
- 2
Marinate
Add 1 cup buttermilk and 1 tablespoon hot sauce (optional) to the seasoned chicken, stirring to combine so all pieces are coated. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will make chicken more tender).
Breading
- 3
Mix dry ingredients
In a wide shallow bowl or rimmed plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp cayenne (if using), 1 tsp kosher salt, and 1/2 tsp black pepper until evenly combined.
- 4
Dredge the chicken
Working with a few pieces at a time, remove chicken from the buttermilk letting excess drip back into the bowl. Dredge the pieces thoroughly in the seasoned flour mixture, pressing the flour onto the surface to help it adhere. Place breaded pieces on a wire rack while you heat the oil. For extra crispiness, double-dip: return dredged pieces briefly to the buttermilk, then re-coat in the flour mixture.
For Frying
- 5
Heat oil
Pour about 2 cups neutral frying oil into a heavy-bottomed skillet or dutch oven to a depth of about 1 inch. Heat over medium-high heat until the oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and float.
- 6
Fry in batches
Carefully add breaded chicken bites to the hot oil in a single layer, avoiding overcrowding. Fry 3–5 minutes per side, turning as needed, until golden brown and the internal temperature reaches 165°F (74°C). Cooking time will vary by piece size — smaller bites may take 3–4 minutes total. Use a slotted spoon or spider to remove pieces and transfer to a paper towel-lined plate or a wire rack set over a baking sheet to drain. Repeat with remaining chicken, letting the oil return to 350°F between batches.
- 7
Keep warm
If cooking in multiple batches, keep finished chicken warm in a 200°F (95°C) oven on a rack so they remain crisp while you finish frying.
Housemade Dilly Ranch
- 8
Combine base
While the chicken marinates or fries, make the dilly ranch: in a small bowl whisk together 1/2 cup mayonnaise and 1/4 cup sour cream until smooth.
- 9
Add flavor
Stir in 2 tablespoons buttermilk to thin to desired consistency, then add 1 tablespoon chopped fresh dill, 1 tablespoon chopped chives, 1 minced garlic clove, 1 teaspoon lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and adjust salt, lemon, or buttermilk for thickness and brightness.
- 10
Chill
Refrigerate the sauce for at least 15 minutes to let flavors meld. Sauce will keep covered in the refrigerator for up to 3 days.
Finishing
- 11
Serve
Arrange fried chicken bites on a platter or individual plates. Garnish with 1 tablespoon chopped parsley and serve immediately with the housemade dilly ranch and lemon wedges on the side for squeezing.
