Crispy Chicken Bites Recipe

Prepare chicken

Trim any excess fat from the chicken breasts and pat them dry with paper towels. Cut into roughly 1-inch bite-size pieces and place in a medium bowl.

Make marinade

In a second bowl, whisk together the buttermilk, egg, hot sauce (if using), 1 tsp kosher salt, and 1/2 tsp black pepper until smooth.

Pour the marinade over the chicken pieces, stir to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours. (Longer marination tenderizes more; avoid exceeding 8 hours.)

Make breading mix

In a shallow wide bowl or baking dish, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne (if using), 1 tsp kosher salt, and 1/2 tsp black pepper until evenly combined. In a separate shallow bowl, place the panko breadcrumbs.

Double-coat method

Remove chicken from marinade one piece at a time, letting excess drip off. Dredge pieces in the flour mixture, pressing lightly to adhere. Shake off excess, then dip back into the remaining wet marinade briefly, then press into the panko breadcrumbs to fully coat. Place breaded pieces on a wire rack set over a baking sheet. Repeat until all pieces are coated. For extra crispiness, you can repeat the wet-dry step once more for a thicker crust.

Let the breaded chicken rest on the rack for 10 minutes to help the coating set before frying.

Heat oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1/2 inch (or use enough to shallow-fry). Heat over medium-high until the oil reaches 350°F (175°C) or until a small pinch of flour sizzles and bubbles when dropped in.

Fry in batches

Working in a single layer and not overcrowding the pan, carefully add breaded chicken bites to the hot oil. Fry for 2 to 3 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into a bite reads 165°F (74°C). Adjust heat as needed to maintain 325–350°F (160–175°C). Remove cooked pieces to a paper-towel-lined plate or wire rack.

Finish

When all batches are done, optionally toss the hot chicken bites with a sprinkle of flaky salt and chopped parsley. Serve immediately with lemon wedges.

Mix sauce

In a small bowl, whisk together the mayonnaise, honey, Dijon, lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper until smooth. Taste and adjust seasoning or honey for sweetness. Chill until ready to serve.

Serve sauce alongside the hot crispy chicken bites for dipping.