Crispy Chicken Bites Recipe

Trim and cut

Trim excess fat from chicken thighs and breasts. Cut the chicken into 1- to 1.5-inch bite-sized pieces, aiming for uniform size so they cook evenly.

Make brine

In a bowl large enough to hold the chicken, whisk together buttermilk, kosher salt, sugar, garlic powder, paprika, black pepper, and hot sauce until combined.

Add the chicken pieces to the buttermilk mixture, pressing them under the liquid to fully submerge. Cover and refrigerate for at least 2 hours and up to 8 hours. For best flavor and tenderness, aim for 4–6 hours.

Prepare dry mix

In a shallow bowl or wide dish, whisk together flour, cornstarch, salt, black pepper, smoked paprika, onion powder, cayenne, and baking powder until evenly combined.

Prepare wet mix

In a separate bowl, lightly beat the eggs and whisk in the milk until blended.

Working in batches, remove chicken pieces from the buttermilk, letting excess drip off. First dredge each piece in the dry flour mixture, shaking off excess, then dip into the egg wash, then re-coat in the dry flour mixture pressing lightly to form a rough crust. Set breaded pieces on a wire rack while you heat the oil.

Heat oil

Pour enough vegetable oil into a heavy-bottomed pot or deep skillet to reach 2–2.5 inches depth (about 1 liter). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with one bread crumb: it should sizzle and brown in about 45–60 seconds.

Fry in batches without overcrowding. Fry chicken bites for 3–4 minutes per batch, turning as needed, until golden brown and internal temperature reaches 165°F (74°C). Smaller pieces may cook faster; adjust time accordingly.

Use a slotted spoon or spider to transfer fried chicken to a wire rack set over a sheet tray to drain. Sprinkle lightly with finishing salt while hot. Keep cooked batches in a warm oven (200°F/95°C) on the rack to stay crisp while you finish frying remaining pieces.

Combine sauce

In a small bowl, whisk together mayonnaise, hot honey, sriracha, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, lemon juice, salt, and black pepper until smooth and emulsified. Taste and adjust heat or sweetness by adding more sriracha or hot honey as desired.

Transfer sauce to a serving bowl or squeeze bottle. Chill briefly if you prefer a firmer texture, or serve at room temperature.

Arrange crispy chicken bites on a platter. Drizzle some hot honey comeback sauce over the bites or serve the sauce on the side for dipping. Garnish with chopped parsley and lemon wedges. Serve immediately while hot and crisp.