Tender crispy chicken bites (Printable)

Juicy chicken pieces coated with a crunchy golden crust, ideal for dipping and snacking.

# What You 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 It:

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 up to 2 hours.
02 - Arrange three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with paprika, onion powder, salt, and black pepper in the third.
03 - Dredge each marinated chicken piece in flour, dip into beaten eggs, then coat evenly with the seasoned breadcrumb mixture. Place coated pieces on a tray.
04 - Heat vegetable oil in a deep skillet or pot to 350°F. Fry chicken pieces in batches for 4 to 5 minutes, turning occasionally, until golden brown and cooked through. Drain on paper towels.
05 - Serve hot with preferred dipping sauces such as ketchup, honey mustard, or barbecue sauce.

# Expert Suggestions:

01 -
  • You control the actual chicken inside, which means tender, juicy pieces instead of mysterious formed nuggets.
  • The buttermilk marinade does the heavy lifting—it keeps everything moist while the panko gives you that satisfying crispy exterior.
  • They come together in under 40 minutes, including marinating time, so dinner can happen on a weeknight.
02 -
  • Don't skip marinating or rush it; that buttermilk step is what separates these from tough, dry nuggets.
  • Oil temperature matters more than you'd think—too cool and they absorb oil like sponges, too hot and they brown before the chicken cooks through inside.
  • Panko breadcrumbs make a real difference in texture; regular breadcrumbs create a tighter, denser crust.
03 -
  • Press the breadcrumbs gently onto each piece so they adhere firmly; a loose breading falls off into the oil and leaves you with naked chicken.
  • If your breading seems to be sliding off, make sure the chicken pieces are dry before dredging and that your egg wash is beaten well.
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