Chicken Bites (teens) Recipe

Prep chicken

Trim fat from chicken breasts and pat dry. Cut into bite-sized pieces about 1 to 1 1/4 inch each.

Marinate

In a bowl, whisk yogurt (or buttermilk) with garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. Add chicken bites and stir to coat. Cover and refrigerate for at least 20 minutes (up to 2 hours). This keeps pieces tender and adds flavor.

While chicken marinates, combine flour, panko, Parmesan, Italian seasoning, cornstarch, salt, and black pepper in a shallow bowl or plate. Mix well to distribute the dry ingredients evenly. The cornstarch helps the coating cling and crisp.

In a separate shallow bowl, beat the egg with the milk until smooth. This will be used to help the coating adhere to the chicken.

Heat a large nonstick or stainless skillet over medium heat. Add enough vegetable oil to reach about 1/4 inch depth (roughly 1/3 to 1/2 cup depending on pan). Heat until shimmering and a breadcrumb dropped in sizzles immediately (about 350°F/175°C).

Set up an assembly line: marinated chicken, egg wash, and coating mix. Working in a single layer, dredge each chicken bite first in the flour/panko mixture to pick up some dry coating, then dip into the egg wash, and finally roll in the panko mixture again, pressing gently so pieces are well-coated. Place coated pieces on a clean plate.

Fry in batches (do not overcrowd) for 2–3 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed so coating browns without burning. Use tongs to transfer cooked bites to a wire rack set over a baking sheet to drain and stay crispy; season lightly with a pinch of salt while hot if desired.

If making ahead, keep in a 200°F (95°C) oven on the rack until ready to serve for up to 15–20 minutes. Serve warm with lemon wedges and ranch or your preferred dipping sauce.