Tender Crispy Chicken Bites (Printable version)

Golden crispy chicken pieces with a tender, juicy interior and flavorful seasoning for easy snacking.

# What You'll Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

→ Marinade

02 - ½ cup buttermilk
03 - 1 teaspoon salt
04 - ½ teaspoon ground black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon paprika

→ Breading

07 - ¾ cup all-purpose flour
08 - 2 large eggs
09 - 1½ cups breadcrumbs, preferably panko
10 - 1 teaspoon paprika
11 - ½ teaspoon onion powder
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper

→ For Frying

14 - Vegetable oil for deep frying

# How to Make:

01 - Combine chicken pieces with buttermilk, salt, black pepper, garlic powder, and paprika in a bowl. Mix thoroughly, cover, and refrigerate for at least 15 minutes or up to 2 hours for enhanced tenderness.
02 - Arrange three shallow bowls: flour in the first, beaten eggs in the second, and a mixture of breadcrumbs, paprika, onion powder, salt, and black pepper in the third.
03 - Dredge each marinated chicken piece in flour, dip into beaten eggs, then coat completely with the breadcrumb mixture. Place coated pieces on a tray.
04 - Heat vegetable oil in a deep skillet or pot to 350°F. Fry the chicken nuggets in batches for 4 to 5 minutes, turning occasionally, until golden brown and fully cooked. Drain on paper towels.
05 - Serve the nuggets hot alongside preferred dipping sauces such as ketchup, honey mustard, or barbecue sauce.

# Expert Advice:

01 -
  • The buttermilk marinade keeps the chicken absurdly tender and juicy, even if you overcook it slightly.
  • Panko breadcrumbs deliver that satisfying crunch that makes you close your eyes on the first bite.
  • This recipe works for weeknight dinners, meal prep, or feeding a crowd without stress.
02 -
  • Don't skip the marinating step; it's the difference between chicken that tastes like chicken and chicken that's genuinely memorable.
  • If your oil temperature dips when you add cold chicken, wait a moment for it to come back up before adding the next batch—rushing this step results in soggy, oil-logged nuggets.
03 -
  • Pat your marinated chicken pieces dry with paper towels before breading—this helps the flour coat evenly and the final crust adhere better.
  • Double-breading (coat, dip in egg again, coat in breadcrumbs a second time) gives you an even thicker, crunchier shell if you want to go all out.
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