Whenever I make a bucket of this, everyone goes crazy for it
Description
These Crispy Buttermilk Fried Chicken Bites are irresistibly crunchy on the outside and juicy on the inside. Marinated in tangy buttermilk and coated in a perfectly seasoned flour crust, they fry up golden and crisp every single time. Ideal for parties, family dinners, or game nights, this recipe guarantees an empty bucket and happy faces.
Introduction
There’s something magical about bite-sized fried chicken. It cooks quickly, stays juicy, and delivers maximum crunch in every bite. This recipe is simple, reliable, and incredibly crowd-pleasing. Whether served as a main dish, appetizer, or snack, these chicken bites never fail to steal the spotlight.
Why You’ll Love This Recipe
Crispy, golden coating with tender chicken inside
Easy ingredients you probably already have
Perfect for sharing and dipping
Great for parties, gatherings, or weeknight treats
Can be fried or baked depending on preference
Ingredients
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup buttermilk
For the coating
1 cup all-purpose flour
½ cup cornstarch
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional)
Vegetable oil, for frying
Instructions
Step 1: Marinate the Chicken
Place the chicken pieces in a bowl and pour the buttermilk over them. Toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor and tenderness.
Step 2: Prepare the Coating
In a separate bowl, mix together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper until well combined.
Step 3: Heat the Oil
Pour about 2 inches of vegetable oil into a deep pot or heavy skillet. Heat over medium-high heat until the oil reaches 350°F (175°C).
Step 4: Coat the Chicken
Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing lightly so the coating sticks well.
Step 5: Fry Until Golden
Carefully add the chicken pieces to the hot oil in batches, avoiding overcrowding. Fry for 4–5 minutes per batch, turning if needed, until golden brown and fully cooked.
Step 6: Drain and Serve
Remove the chicken with a slotted spoon and place on paper towels to drain excess oil. Serve hot and crispy.
Tips for Best Results
Keep the oil temperature steady at 350°F for even frying
Do not overcrowd the pan or the chicken will lose crispiness
Cornstarch is key for an extra-crunchy coating
Let the coated chicken rest for 5 minutes before frying for better crust adhesion
Variations
Increase cayenne or add hot sauce to the buttermilk for extra heat
Add grated Parmesan or dried herbs to the flour mixture
Use gluten-free flour for a gluten-free version
Swap paprika for smoked paprika for deeper flavor
Baking Option
Preheat the oven to 400°F (200°C). Place coated chicken on a parchment-lined baking sheet and lightly spray with oil. Bake for about 20 minutes, flipping halfway through, until crispy and cooked through.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat in an oven or air fryer to restore crispiness
Avoid microwaving if possible
Serving Suggestions
Serve with ranch, honey mustard, barbecue sauce, or spicy mayo
Pair with fries, coleslaw, or a fresh salad
Perfect for sliders, wraps, or party platters
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great and stay extra juicy.
Why marinate in buttermilk?
Buttermilk tenderizes the chicken and adds subtle tang while helping the coating stick.
Can I air-fry these?
Yes. Air fry at 400°F (200°C) for 12–15 minutes, shaking halfway through.
Conclusion
These Crispy Buttermilk Fried Chicken Bites are the kind of recipe people beg you to make again. Crunchy, juicy, and packed with flavor, they’re guaranteed to disappear fast—so making a big bucket is always a smart move. Once you try them, they’ll become a permanent favorite in your kitchen.