Chicken Bites Recipe
One pound of freshly hand-breaded boneless chicken bites with your choice of BBQ, buffalo, or hot honey sauce.
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Ingredients
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Chicken and breading
For frying
Sauces (choose one)
Finishing & serving
Method
Chicken and breading
Prepare chicken
Pat the chicken pieces dry with paper towels. Trim any fat so pieces are roughly uniform (about 1-inch). This helps even cooking.
Season flour
In a shallow bowl or plate combine the 3 tablespoons flour, cornstarch, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Mix well.
Make egg wash
In a second shallow bowl whisk the 2 eggs with the 3 tablespoons milk (or buttermilk) and a pinch of salt until smooth.
In a third shallow bowl combine the panko/breadcrumbs, grated Parmesan (if using), remaining 1/2 teaspoon salt, 1/2 teaspoon pepper, remaining 1/2 teaspoon garlic powder, and remaining 1/2 teaspoon paprika. Mix evenly.
Working in batches, dredge each chicken piece first in the seasoned flour (shake off excess), then dip into the egg wash, then press into the breadcrumb mixture until well coated. Place coated pieces on a wire rack or tray while you heat the oil. Repeat until all chicken is breaded.
Frying
Heat oil
Pour about 1 cup vegetable oil into a large skillet (cast-iron or heavy-bottomed) so it creates roughly a 1/4- to 1/2-inch layer. Heat over medium-high heat until the oil registers 350°F (175°C) on a thermometer or a breadcrumb sizzles and browns within 20–30 seconds when dropped in.
Fry chicken in batches
Carefully add a single layer of breaded chicken pieces, leaving space so they don't touch. Fry 2–3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent excessive browning. Transfer fried pieces to a paper towel-lined plate or wire rack to drain. Repeat with remaining chicken, adding a little more oil if necessary.
If you prefer baking: preheat oven to 425°F (220°C). Place breaded pieces on a parchment-lined baking sheet, lightly spray with oil, and bake 12–15 minutes flipping once, until golden and internal temp reaches 165°F (74°C).
Sauce and finishing
Toss with sauce
Place the drained hot chicken bites into a large bowl. Pour 1/2 cup of your chosen sauce (BBQ, buffalo, or hot honey) over the chicken. Toss gently but thoroughly so every piece is evenly coated. Taste and add a little more sauce if desired.