Chicken Bites Recipe

Prepare chicken

Trim any fat from the chicken breasts and pat dry. Cut the chicken into bite-sized pieces, about 1 to 1 1/2 inches. Place pieces in a medium bowl.

Make marinade

In a separate bowl whisk together the buttermilk and 1 large egg with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pour over the chicken pieces, cover, and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and help coating adhere.

Prepare dry coating

In a shallow bowl or wide dish combine flour, panko breadcrumbs, cornstarch, paprika, garlic powder, onion powder, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and cayenne if using. Whisk until evenly mixed.

Set up dredging station

Crack the second egg into a small bowl and beat lightly. Place the marinated chicken in a colander and let excess buttermilk drip off. Working in batches, transfer pieces first to the beaten egg, then press into the dry coating to thoroughly coat. Shake off excess and place on a wire rack set over a baking sheet.

Fry or bake

Frying method: Pour oil into a deep skillet or pot to a 1/2-inch depth and heat to 350°F (175°C). Fry chicken bites in batches (do not overcrowd) 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to paper towels or a wire rack. Baking method: Preheat oven to 425°F (220°C). Lightly brush or spray the coated bites with oil and arrange on a parchment-lined baking sheet in a single layer. Bake 12–16 minutes, turning once halfway, until golden and internal temperature reaches 165°F (74°C).

Rest the cooked chicken bites 2–3 minutes. Sprinkle with chopped parsley and a squeeze of lemon if desired.

Serve immediately with your choice of dipping sauce and fries or a side salad. Provide lemon wedges alongside.

Storage: Refrigerate leftover cooked chicken in an airtight container up to 3 days. Reheat in a 400°F (200°C) oven for 6–8 minutes to restore crispness.