Chicken Bites
Ingredients
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- 1 1/2 pounds chicken breast – cut into 1-inch pieces (~4 n/a chicken breasts)
- 1 cups buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 cups cornstarch
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tsp paprika
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 48 ounces vegetable oil
Instructions
1. Combine the chicken breast and buttermilk in a bowl, tossing to coat well; cover and refrigerate for 30 minutes.
2. In a shallow bowl, whisk together the all-purpose flour, cornstarch, kosher salt, black pepper, paprika, garlic powder, and onion powder.
3. Pour the vegetable oil into a heavy pot to a depth of about 2 inches and heat to 350°F over medium-high heat, 10–12 minutes; maintain 325–350°F during frying.
4. Lift pieces from the buttermilk, letting excess drip, then dredge in the seasoned flour, pressing to adhere; set coated pieces on a wire rack and rest 10 minutes to hydrate the crust.
5. Fry in batches without crowding until deep golden brown and the thickest pieces read 165°F, 4–6 minutes per batch; adjust heat to keep the oil in range.
6. Drain on a wire rack set over a sheet pan and rest 2 minutes. Serve hot.
Chicken bites are small, tender pieces of chicken with a crisp, craggy crust and a juicy interior. They deliver the satisfying crunch of fried chicken in an easy-to-share, finger-food format that works for snacks, parties, or casual meals. With straightforward seasoning and a neutral coating, they pair well with many dipping sauces and sides, from tangy barbecue to creamy ranch.
While there is no single canonical origin story, chicken bites in their current form grow out of American fried chicken traditions and the casual dining boom. Restaurants popularized bite-size, boneless versions alongside wings and tenders, making them staples at sports bars and game-day spreads. Home cooks adapted the approach, using buttermilk for tenderizing and seasoned flour for a classic Southern-style crust scaled to smaller pieces.