Chicken Bites Recipe

Prep the chicken

Trim any excess fat from the chicken breasts and cut into 1-inch bite-sized pieces. Pat dry with paper towels.

Marinate

In a medium bowl whisk together buttermilk, egg and hot sauce (if using). Add the chicken pieces, toss to coat, cover and refrigerate for 20–30 minutes to tenderize and flavor.

Make the coating

In a shallow bowl or wide dish combine flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, salt and black pepper. Mix thoroughly so the seasoning is evenly distributed.

Bread the bites

Remove chicken from the buttermilk mixture, letting excess drip off. One piece at a time, dredge in the seasoned flour mixture, pressing lightly so a good coating adheres. Place on a wire rack or plate while heating oil.

Fry

Pour vegetable oil into a deep skillet or medium pot to a depth of about 1/2 inch (or use a deep fryer) and heat over medium-high until oil registers 350°F (175°C) or a pinch of coating sizzles immediately. Fry chicken bites in batches (do not overcrowd) for 3–4 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon to a paper towel-lined plate or wire rack. If desired, keep warm in a 200°F (95°C) oven while finishing remaining batches.

Finish

Let bites rest 2 minutes. Taste and adjust seasoning with a pinch of salt if needed. Serve immediately with fries or vegetables and dip.

Preheat oven to 425°F (220°C). Cut potatoes into 1/4–1/2 inch sticks. Rinse under cold water until water runs clear, then dry thoroughly with a clean towel.

Toss the dried potato sticks with olive oil, salt and black pepper on a rimmed baking sheet in a single layer. Bake 22–28 minutes, flipping once halfway, until golden and crisp at edges. Serve hot with chicken bites.

Wash and cut carrots and celery into sticks; halve any large cherry tomatoes. Arrange on a platter and chill if desired. Serve with ranch dressing or your preferred dip alongside the chicken bites.