Spicy Dry Rub Chicken Bites with Ranch Dip
Spicy Dry Rub Chicken Bites with Ranch Dip
Ingredients
For the Spicy Dry Rub Chicken Bites
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons vegetable oil, or as needed for cooking
For the Spicy Dry Rub
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon brown sugar, packed
- 1 teaspoon lemon zest, from 1/2 lemon
For the Creamy Ranch Dip
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons buttermilk
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1 tablespoon fresh chives, minced
- 1 teaspoon lemon juice
Instructions
- 1
Prepare the Ranch Dip: In a small bowl, whisk together the mayonnaise, sour cream, buttermilk, dried dill, dried parsley, garlic powder, onion powder, salt, black pepper, minced fresh chives, and lemon juice until smooth. Taste and adjust seasonings if needed. Cover and refrigerate while you prepare the chicken to allow the flavors to meld.
⏱️ 5 min
- 2
Prepare the Dry Rub: In a medium bowl, combine the smoked paprika, cayenne pepper, chili powder, garlic powder, onion powder, dried oregano, dried thyme, kosher salt, black pepper, brown sugar, and lemon zest. Mix well to ensure all spices are evenly distributed.
⏱️ 3 min
- 3
Coat the Chicken: Pat the chicken pieces dry with paper towels. This helps the rub adhere and promotes crispiness. Add the chicken pieces to the bowl with the dry rub and toss until every piece is thoroughly coated. Ensure no chicken surfaces are left bare.
⏱️ 5 min
- 4
Cook the Chicken Bites: Heat the vegetable oil in a large skillet or cast iron pan over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer, being careful not to overcrowd the pan. You may need to cook in batches.
⏱️ 2 min
- 5
Sear and Cook: Cook the chicken for 3-4 minutes per side, or until deeply golden brown, crispy, and cooked through (internal temperature reaches 165°F). Use tongs to flip the pieces and ensure even cooking. Remove cooked chicken to a plate lined with paper towels to drain any excess oil. Repeat with remaining chicken if cooking in batches.
⏱️ 13 min
- 6
Serve: Transfer the hot, crispy chicken bites to a serving platter. Serve immediately with the chilled creamy ranch dip on the side for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Dry Rub Chicken Bites with Ranch Dip
Ingredients
For the Spicy Dry Rub Chicken Bites
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons vegetable oil, or as needed for cooking
For the Spicy Dry Rub
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon brown sugar, packed
- 1 teaspoon lemon zest, from 1/2 lemon
For the Creamy Ranch Dip
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons buttermilk
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1 tablespoon fresh chives, minced
- 1 teaspoon lemon juice
Instructions
- 1
Prepare the Ranch Dip: In a small bowl, whisk together the mayonnaise, sour cream, buttermilk, dried dill, dried parsley, garlic powder, onion powder, salt, black pepper, minced fresh chives, and lemon juice until smooth. Taste and adjust seasonings if needed. Cover and refrigerate while you prepare the chicken to allow the flavors to meld.
⏱️ 5 min - 2
Prepare the Dry Rub: In a medium bowl, combine the smoked paprika, cayenne pepper, chili powder, garlic powder, onion powder, dried oregano, dried thyme, kosher salt, black pepper, brown sugar, and lemon zest. Mix well to ensure all spices are evenly distributed.
⏱️ 3 min - 3
Coat the Chicken: Pat the chicken pieces dry with paper towels. This helps the rub adhere and promotes crispiness. Add the chicken pieces to the bowl with the dry rub and toss until every piece is thoroughly coated. Ensure no chicken surfaces are left bare.
⏱️ 5 min - 4
Cook the Chicken Bites: Heat the vegetable oil in a large skillet or cast iron pan over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer, being careful not to overcrowd the pan. You may need to cook in batches.
⏱️ 2 min - 5
Sear and Cook: Cook the chicken for 3-4 minutes per side, or until deeply golden brown, crispy, and cooked through (internal temperature reaches 165°F). Use tongs to flip the pieces and ensure even cooking. Remove cooked chicken to a plate lined with paper towels to drain any excess oil. Repeat with remaining chicken if cooking in batches.
⏱️ 13 min - 6
Serve: Transfer the hot, crispy chicken bites to a serving platter. Serve immediately with the chilled creamy ranch dip on the side for dipping.
⏱️ 2 min