Crispy Chicken Bites Recipe

In a medium bowl, whisk together 2 cups buttermilk, 1 large egg, 1 tablespoon hot sauce, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until homogeneous.

Add the trimmed and cut chicken bite pieces to the marinade, pressing gently so each piece is coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours. (If short on time, 30 minutes will help.)

About 20 minutes before frying, remove chicken from refrigerator to take off the chill. In a shallow bowl or wide plate, combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 cup panko breadcrumbs, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Whisk to distribute spices evenly.

Set up a dredging station: one bowl with the marinade-coated chicken (remove excess marinade by letting pieces drip for a few seconds), and the flour mixture on the other side. For extra crispness: press each piece into the dry mix, turn, press again to adhere, and for a thicker crust, double-dredge by briefly returning to the wet side and again to the dry mix.

Heat oil

Pour about 3 cups neutral oil into a deep, heavy skillet or Dutch oven (oil depth 1 to 1.5 inches). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with one coated piece: it should sizzle immediately and float.

Fry the chicken in batches without overcrowding—about 6–8 pieces per batch depending on pan size. Cook for 3–4 minutes, turning once, until golden brown and an instant-read thermometer inserted into a piece reads 165°F (74°C). Adjust heat to maintain 325–350°F and prevent burning.

Use a slotted spoon to transfer cooked pieces to a wire rack set over a baking sheet (not onto paper towels) to keep the crust crisp. Lightly season with a pinch of salt immediately after frying. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

While chicken fries, make the aioli. In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons whole grain mustard, 1 teaspoon fresh lemon juice, 1 teaspoon honey, 1/2 teaspoon minced garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until smooth. Taste and adjust seasoning or acidity with additional lemon or salt if needed.

Arrange the crispy chicken bites on a platter or individual plates. Sprinkle chopped fresh parsley over the bites and serve with lemon wedges on the side.

Serve the grainy mustard aioli in a small bowl for dipping alongside the chicken bites. Recommend serving immediately so the bites remain hot and crispy.