Crispy Chicken Bites
Crispy Chicken Bites
Ingredients
For the Crispy Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 egg, large
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 Russet potatoes, medium, peeled and shredded
- 4 cups vegetable oil, for deep frying, or as needed
For Serving
- 1/2 cup ketchup, or your favorite dipping sauce
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of paprika, and 1/2 teaspoon of garlic powder. Toss to ensure the chicken is evenly coated. Set aside.
⏱️ 5 min
- 2
Prepare the batter: In a separate bowl, whisk together the all-purpose flour, cornstarch, egg, milk, remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of paprika, and 1/2 teaspoon of garlic powder until smooth. The batter should be thick enough to coat the back of a spoon.
⏱️ 5 min
- 3
Prepare the shredded potatoes: Place the shredded potatoes in a bowl. If the potatoes are very wet, gently squeeze out any excess moisture using a clean kitchen towel or paper towels.
⏱️ 5 min
- 4
Set up your dredging station: You should have three bowls: one with the seasoned chicken, one with the batter, and one with the shredded potatoes.
⏱️ 2 min
- 5
Coat the chicken: Take one piece of seasoned chicken, dip it completely into the batter, allowing any excess to drip off. Then, immediately transfer the battered chicken to the bowl of shredded potatoes. Press the potato strands firmly onto the chicken, ensuring it's fully covered. Repeat with the remaining chicken pieces.
⏱️ 8 min
- 6
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350
- 7
Fry the chicken: Carefully lower a few potato-coated chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
⏱️ 8 min•🌡️ 350
- 8
Drain and serve: Using a spider strainer or slotted spoon, remove the fried chicken pieces from the oil and transfer them to a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken. Serve hot with ketchup or your favorite dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Bites
For the Crispy Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 egg, large
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 Russet potatoes, medium, peeled and shredded
- 4 cups vegetable oil, for deep frying, or as needed
For Serving
- 1/2 cup ketchup, or your favorite dipping sauce
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of paprika, and 1/2 teaspoon of garlic powder. Toss to ensure the chicken is evenly coated. Set aside.
⏱️ 5 min - 2
Prepare the batter: In a separate bowl, whisk together the all-purpose flour, cornstarch, egg, milk, remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of paprika, and 1/2 teaspoon of garlic powder until smooth. The batter should be thick enough to coat the back of a spoon.
⏱️ 5 min - 3
Prepare the shredded potatoes: Place the shredded potatoes in a bowl. If the potatoes are very wet, gently squeeze out any excess moisture using a clean kitchen towel or paper towels.
⏱️ 5 min - 4
Set up your dredging station: You should have three bowls: one with the seasoned chicken, one with the batter, and one with the shredded potatoes.
⏱️ 2 min - 5
Coat the chicken: Take one piece of seasoned chicken, dip it completely into the batter, allowing any excess to drip off. Then, immediately transfer the battered chicken to the bowl of shredded potatoes. Press the potato strands firmly onto the chicken, ensuring it's fully covered. Repeat with the remaining chicken pieces.
⏱️ 8 min - 6
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350 - 7
Fry the chicken: Carefully lower a few potato-coated chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
⏱️ 8 min•🌡️ 350 - 8
Drain and serve: Using a spider strainer or slotted spoon, remove the fried chicken pieces from the oil and transfer them to a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken. Serve hot with ketchup or your favorite dipping sauce.
⏱️ 2 min