Memphis Hot Chicken Bites Recipe

Slice the chicken breasts into 1" bite-sized pieces. Pat dry lightly.

In a bowl, whisk together buttermilk, 1 tablespoon kosher salt, 1 teaspoon garlic powder and 1 teaspoon hot sauce. Add chicken pieces, making sure they are fully submerged. Cover and refrigerate for at least 2 hours or up to overnight (4–12 hours recommended for best flavor and tenderness).

Remove chicken from the refrigerator 20 minutes before frying and let come slightly toward room temperature. Prepare a wire rack over a sheet tray to hold fried pieces.

Prepare dredge

In a shallow wide bowl, whisk together flour, cornstarch, smoked paprika, 1/2 tsp cayenne, 1 tsp garlic powder, onion powder, 1/2 tsp black pepper and 1/2 tsp kosher salt.

In another bowl, beat the 2 eggs. Drain excess buttermilk from the chicken (reserve a little if you like extra adhesion). Working in batches, dredge chicken pieces first in the egg, shaking off excess, then press into the flour mixture until well coated. For extra crust, double-dip: return to egg and to flour again.

Heat vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, heat until a small bit of bread sizzles vigorously but doesn't burn. Use enough oil to come about 1" up the sides of the pan.

Fry chicken in batches so pieces don't crowd. Fry 3–5 minutes per batch, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Transfer to the wire rack to drain and keep warm in a low oven (200°F/95°C) if needed.

While chicken fries, combine 1/2 cup hot sauce, 3 tablespoons honey, 2 tablespoons butter, 1 teaspoon apple cider vinegar and 1/2 teaspoon smoked paprika in a small saucepan over low heat.

Warm gently, whisking until butter melts and honey is fully incorporated, about 2–3 minutes. Taste and add up to 1/4 teaspoon cayenne if you want more heat. Keep warm until ready to toss with fried chicken.

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 teaspoon lemon juice, 1 teaspoon prepared horseradish, 1/2 tsp sugar, 1/2 tsp black pepper and 1/4 tsp kosher salt until smooth. Adjust seasoning to taste. Refrigerate until serving.

When all fried pieces are done, place them in a large bowl. Pour enough warm signature honey hot sauce over the chicken to coat (start with 1/3–1/2 cup), gently toss to glaze each bite. Taste and add more sauce to your preference.

Arrange glazed chicken bites on a platter. Drizzle or spoon Alabama white sauce over some pieces (serve extra on the side for dipping). Scatter thin jalapeño slices and sliced pickles over the bites. Garnish with chopped parsley and serve with lemon wedges on the side.

Serve immediately while hot and crispy.