Description
Crispy, juicy chicken bites coated in a golden crunchy crust, served with cool and tangy ranch dip — the perfect appetizer or party snack!
Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 egg
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper (optional, for spice)
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup buttermilk
- 1 clove garlic, minced
- 1 tbsp fresh parsley, chopped (or 1 tsp dried)
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- 1 tbsp fresh chives, chopped (or 1 tsp dried)
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- In a bowl, whisk buttermilk and egg. Add chicken pieces, cover, and refrigerate for at least 30 minutes (up to 4 hours for tenderness).
- In another bowl, mix flour with paprika, garlic powder, onion powder, cayenne, salt, and pepper. Remove chicken from buttermilk mixture and dredge in seasoned flour. For extra crispy coating, dip back into buttermilk and then flour again (double dredge).
- Heat oil in a deep skillet or fryer to 350°F (175°C). Fry chicken bites in batches for 4–5 minutes, until golden brown and cooked through. Drain on paper towels.
- In a bowl, whisk together mayo, sour cream, and buttermilk. Stir in garlic, herbs, onion powder, salt, and pepper. Chill until ready to serve.
- Plate chicken bites hot with a side of creamy ranch dip.
Notes
- For a spicier kick, increase the cayenne pepper.
- Ensure the oil is at the right temperature for optimal frying.
- Double dredging the chicken will yield a crunchier texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4 pieces
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg