Tender Crispy Chicken Bites (Printable Version)

Juicy chicken coated in a crunchy breadcrumb crust, ideal for snacking or dipping with sauces.

# 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:

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

# Expert Advice:

01 -
  • They're infinitely crispier and more tender than anything from a freezer bag, and you'll taste the difference immediately.
  • The whole process takes about 35 minutes from start to table, making them perfect for unexpected hunger or weeknight dinners.
  • Once you nail the technique, you can customize the seasoning any way you want without mystery ingredients.
02 -
  • The oil temperature makes or breaks this recipe—if it's not hot enough, your nuggets become sponges; if it's too hot, they burn outside and stay raw inside, so really do use a thermometer.
  • Marinating longer than 15 minutes genuinely does make them more tender, and keeping the marinade cold prevents bacteria growth, so don't skip this step or rush it.
03 -
  • Cut all your chicken pieces to roughly the same size so they cook evenly in the same amount of time—no more mushy undersized pieces or raw thick ones.
  • Pat your marinated chicken dry before breading; excess buttermilk dripping everywhere means uneven coatings and splattering oil.
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