Fried Chicken Bites Recipe

Trim and cut

Trim any excess fat from the chicken and cut into 1 to 1.5-inch bite-sized pieces. Try to keep pieces uniform so they cook evenly.

Place the cut chicken in a bowl or resealable bag. Add 1 cup buttermilk, 1 tablespoon hot sauce (optional), 1 tsp kosher salt, and 1/2 tsp black pepper. Stir or shake to coat well. Refrigerate and marinate for at least 30 minutes and up to 8 hours. The buttermilk tenderizes and adds flavor.

Prepare the ranch while the chicken marinates so flavors can meld. In a bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 2 tbsp buttermilk, 1 tsp lemon juice, 1 tbsp chopped chives, 1 tbsp minced parsley, 1/4 tsp dried dill, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Taste and adjust seasoning; add a splash more buttermilk if you prefer a thinner consistency. Cover and refrigerate until ready to serve.

When ready to cook, remove the chicken from the refrigerator and let sit 10 minutes at room temperature while you heat oil and prepare coating.

In a shallow bowl or pie dish combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/2 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk to evenly distribute spices.

Heat 2 cups vegetable or canola oil in a heavy skillet or Dutch oven over medium-high heat to 350°F (175°C). If you don't have a thermometer, heat until a small pinch of flour sizzles and browns gently within a few seconds.

Working in batches (do not overcrowd), remove chicken pieces from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing the coating onto the chicken so it adheres. Shake off excess and set on a wire rack while oil comes to temperature.

Fry the bites in the hot oil in batches for 3–5 minutes per batch, turning as needed, until golden brown and an instant-read thermometer inserted into the largest piece reads 165°F (74°C). Adjust heat as necessary to maintain oil temperature around 325–350°F so the centers cook without the exterior burning.

Use a slotted spoon or spider to transfer cooked bites to a wire rack set over a baking sheet to drain for a few minutes. Season lightly with a pinch of kosher salt while hot. Keep cooked batches in a 200°F (95°C) oven to stay warm while finishing remaining chicken.

For a blackened version instead of dredging and deep-frying: pat marinated chicken pieces dry with paper towels. In a small bowl combine smoked paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp dried thyme, 1/4 tsp dried oregano, 1/4 tsp cayenne, 3/4 tsp ground black pepper and 3/4 tsp kosher salt. Toss the chicken in the spice mix to coat evenly.

Heat a large skillet (cast-iron preferred) over medium-high heat and add 2 tbsp olive oil or melted butter. When shimmering, add chicken in a single layer (work in batches). Sear without moving for about 2 minutes to develop a dark crust, then flip and cook another 2–3 minutes until cooked through and internal temperature reads 165°F (74°C). Remove to a rack and keep warm.

Transfer the cooked chicken bites to a serving platter. Garnish with chopped parsley or additional chives and serve with chilled ranch dressing and lemon wedges on the side.

Serve immediately while hot and crispy. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 375°F (190°C) oven for 8–10 minutes to crisp.