Joyce Farms Chicken Bites Recipe

Marinate the chicken

Place the cut chicken pieces in a medium bowl. Add the buttermilk and the egg; whisk briefly to combine so egg is distributed. Add 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper to the marinade, stir so chicken is well coated. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer tenderizes more).

Prepare the dredge

In a shallow bowl or wide dish, whisk together the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, remaining 1 teaspoon kosher salt, remaining 3/4 teaspoon black pepper, and cayenne (if using). Mix until evenly combined.

Heat the oil

Pour neutral oil into a heavy-bottomed saucepan or deep skillet to a depth of about 1 to 1.5 inches (about 1.5–2 cups depending on pan). Heat over medium-high heat until the oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately and bubble steadily.

Dredge and fry

Working in batches (do not overcrowd), remove chicken from marinade letting excess drip off. Dredge each piece in the flour mixture, pressing lightly so the coating adheres. Shake off excess flour and carefully lower pieces into hot oil. Fry for 3–4 minutes per side, turning once, until coating is golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F so coating cooks through without burning. Transfer cooked bites to a wire rack set over a baking sheet or paper towel-lined plate and sprinkle a small pinch of salt while hot. Repeat with remaining chicken.

Keep warm

If needed, keep finished bites warm in a 200°F (95°C) oven on a baking sheet while you finish frying remaining batches so they stay crisp.

While the chicken marinates or fries, make the aioli. In a small bowl combine the mayonnaise, sriracha, lime juice, honey, soy or fish sauce (if using), minced garlic, salt, and black pepper. Whisk until smooth and taste; adjust heat by adding more sriracha or balance with a touch more honey or lime juice. Refrigerate until ready to serve.

Arrange Joyce Farms Chicken Bites on a serving platter or individual plates. Spoon a small bowl of sriracha aioli alongside for dipping or drizzle about 1–2 tablespoons over the bites if you prefer them sauced. Scatter chopped cilantro or parsley over the bites and serve with lime wedges for squeezing over just before eating. Serve immediately while hot and crispy.