Chicken Bites Recipe

Prepare chicken

Trim any excess fat from the chicken and cut into bite-sized pieces, roughly 1 to 1½-inch cubes. Pat pieces dry with paper towels.

In a medium bowl combine buttermilk, garlic powder, onion powder, paprika, salt and black pepper. Whisk to blend.

Add the chicken pieces to the buttermilk mixture, stir to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2 hours. (If short on time, 15–20 minutes will still help.)

In a shallow dish or pie plate mix together flour, cornstarch, panko (if using), salt, black pepper, paprika and garlic powder until evenly combined.

Set a wire rack or plate lined with paper towels near your breading station to hold breaded pieces.

In a second shallow bowl beat the two eggs with 2 tablespoons water to make an egg wash.

Pour vegetable oil into a medium skillet or sauté pan so it reaches about 1/4 to 1/2 inch up the sides. Heat over medium-high heat until oil temperature is about 350°F (175°C) or a small drop of batter sizzles and rises immediately.

Remove a few chicken pieces from the marinade, let excess drip off, then dredge thoroughly in the flour mixture, pressing lightly so the coating adheres. Tap off excess. For an extra-crunch layer, dip the floured piece into the egg wash then coat again in the flour/panko mixture.

Carefully place coated pieces in the hot oil without overcrowding the skillet. Fry in batches, turning occasionally, until golden brown and cooked through, about 3–4 minutes per side depending on piece size. Internal temperature should reach 165°F (74°C).

Use a slotted spoon or tongs to transfer cooked chicken bites to the wire rack or paper towel-lined plate to drain. Let oil come back to temperature between batches.

When all batches are cooked, transfer chicken bites to a serving plate. Sprinkle with chopped parsley if using and squeeze lemon wedges over the top or serve wedges on the side.

Serve immediately with your chosen dipping sauce. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days and reheated in a 400°F (200°C) oven for 8–10 minutes to re-crisp.