Dublin's Boneless Bites (4#) Recipe
Make Dublin's Boneless Bites (4#) Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Spices and Seasoning
For Frying
For Serving
Method
Preparation
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, eggs, garlic powder, onion powder, paprika, black pepper, salt, and cayenne pepper. Whisk until well blended. Add the boneless chicken thighs and ensure they are well coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for best results.
Coating
- 2
Prepare the Flour Mixture
In a separate bowl, mix together the all-purpose flour and cornstarch. This will create a crispy coating for the chicken.
Frying
- 3
Heat the Oil
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Chicken
Remove the marinated chicken from the refrigerator. Take each piece of chicken and dredge it in the flour mixture, ensuring it is fully coated. Shake off any excess flour.
- 5
Fry the Chicken
Carefully place the coated chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry in batches if necessary. Cook for about 6-8 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- 6
Drain and Serve
Using a slotted spoon, remove the fried chicken from the oil and place it on a plate lined with paper towels to drain excess oil. Serve hot with hot sauce and ranch dressing on the side.