Chicken Dippers Recipe
Half a pound of tender breaded all-white-meat chicken breast served with your choice of ranch, bleu cheese, hot sauce or BBQ sauce.
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Ingredients
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Chicken Dippers
Method
Chicken Dippers
- 1
Prep the chicken
Trim any fat from the chicken breast and cut into 1-inch wide strips or bite-size dippers. Aim for uniform thickness so they cook evenly. Pat pieces dry with paper towel.
- 2
Marinate in buttermilk
In a medium bowl, whisk together the buttermilk and the egg until combined. Add the chicken pieces, stir to coat, then cover and refrigerate for at least 15 minutes (up to 1 hour). This tenderizes and helps the breading stick.
- 3
Make the breading
In a shallow dish, combine the flour, breadcrumbs, grated Parmesan, garlic powder, onion powder, smoked paprika, salt, black pepper and optional cayenne pepper. Mix thoroughly so spices are evenly distributed.
- 4
Dredge the chicken
Remove one piece of chicken at a time from the buttermilk, letting excess drip off. Dredge thoroughly in the breadcrumb mixture, pressing gently so a compact coating forms. Place breaded dippers on a plate or baking sheet with a rack; repeat for all pieces.
- 5
- 6
Fry the dippers
Working in a single layer and not overcrowding the pan, carefully add chicken dippers to the hot oil. Fry for 2.5–3.5 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C). Adjust heat as needed to prevent burning. Cook remaining dippers in batches, adding more oil if necessary.
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- 8