Spicy Fried Chicken & Appetizer Platter
Spicy Fried Chicken & Appetizer Platter
Ingredients
For the Crispy Chicken Bites
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Crispy Mac and Cheese Blocks
- 3 cups prepared mac and cheese, chilled and firm, cut into 2x3-inch blocks
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
For the Spicy Glaze
- 1/2 cup unsalted butter
- 3/4 cup hot sauce, (e.g., Frank's RedHot)
- 2 tablespoons brown sugar, packed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper, optional, for extra heat
For the Creamy Ranch Dip
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried chives
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Frying and Platter Assembly
- 4 cups vegetable oil, or other high smoke point oil, for deep frying
- 4 dinner rolls
- 1/2 cup dill pickle slices
Instructions
- 1
Prepare the chicken: Place chicken pieces in a bowl and pour buttermilk over them. Stir to coat, then cover and refrigerate for at least 15 minutes, or up to 30 minutes.
⏱️ 5 min
- 2
Set up the dredging station for chicken: In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Remove chicken from buttermilk, allowing excess to drip off, then dredge each piece thoroughly in the flour mixture, pressing to ensure a thick, even coating. Place coated chicken on a wire rack.
⏱️ 10 min
- 3
Prepare the mac and cheese blocks: Set up a second dredging station. Place flour in one shallow dish, beaten eggs in another, and Panko breadcrumbs in a third. Lightly coat each mac and cheese block in flour, then dip in egg, and finally coat generously with Panko breadcrumbs. Place on a separate wire rack.
⏱️ 10 min
- 4
Make the spicy glaze: In a small saucepan, melt butter over medium heat. Add hot sauce, brown sugar, garlic powder, and optional cayenne pepper. Whisk until sugar dissolves and sauce is smooth and heated through. Remove from heat and set aside.
⏱️ 5 min
- 5
Prepare the ranch dip: In a small bowl, whisk together mayonnaise, buttermilk, dried dill, dried chives, garlic powder, onion powder, salt, and black pepper until smooth. Cover and refrigerate until serving.
⏱️ 5 min
- 6
Heat the frying oil: Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat over medium-high heat until it reaches 350°F. Use a thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 7
Fry the mac and cheese blocks: Carefully lower 2-3 mac and cheese blocks into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and place on a wire rack set over paper towels to drain. Repeat with remaining blocks.
⏱️ 8 min•🌡️ 350
- 8
Fry the chicken: Once the mac and cheese is done, fry the chicken in batches. Carefully lower chicken pieces into the hot oil and fry for 5-7 minutes, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Remove with a slotted spoon and place on the wire rack to drain. Repeat with remaining chicken.
⏱️ 12 min•🌡️ 350
- 9
Toss in glaze and assemble: In a large bowl, add the fried chicken and mac and cheese blocks. Pour the warm spicy glaze over them and toss gently until all pieces are evenly coated. Arrange the glazed chicken and mac and cheese on a serving platter or in individual baskets. Add the dinner rolls, small cups of ranch dip, and dill pickle slices.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Fried Chicken & Appetizer Platter
Ingredients
For the Crispy Chicken Bites
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Crispy Mac and Cheese Blocks
- 3 cups prepared mac and cheese, chilled and firm, cut into 2x3-inch blocks
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
For the Spicy Glaze
- 1/2 cup unsalted butter
- 3/4 cup hot sauce, (e.g., Frank's RedHot)
- 2 tablespoons brown sugar, packed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper, optional, for extra heat
For the Creamy Ranch Dip
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried chives
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Frying and Platter Assembly
- 4 cups vegetable oil, or other high smoke point oil, for deep frying
- 4 dinner rolls
- 1/2 cup dill pickle slices
Instructions
- 1
Prepare the chicken: Place chicken pieces in a bowl and pour buttermilk over them. Stir to coat, then cover and refrigerate for at least 15 minutes, or up to 30 minutes.
⏱️ 5 min - 2
Set up the dredging station for chicken: In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Remove chicken from buttermilk, allowing excess to drip off, then dredge each piece thoroughly in the flour mixture, pressing to ensure a thick, even coating. Place coated chicken on a wire rack.
⏱️ 10 min - 3
Prepare the mac and cheese blocks: Set up a second dredging station. Place flour in one shallow dish, beaten eggs in another, and Panko breadcrumbs in a third. Lightly coat each mac and cheese block in flour, then dip in egg, and finally coat generously with Panko breadcrumbs. Place on a separate wire rack.
⏱️ 10 min - 4
Make the spicy glaze: In a small saucepan, melt butter over medium heat. Add hot sauce, brown sugar, garlic powder, and optional cayenne pepper. Whisk until sugar dissolves and sauce is smooth and heated through. Remove from heat and set aside.
⏱️ 5 min - 5
Prepare the ranch dip: In a small bowl, whisk together mayonnaise, buttermilk, dried dill, dried chives, garlic powder, onion powder, salt, and black pepper until smooth. Cover and refrigerate until serving.
⏱️ 5 min - 6
Heat the frying oil: Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat over medium-high heat until it reaches 350°F. Use a thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 7
Fry the mac and cheese blocks: Carefully lower 2-3 mac and cheese blocks into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and place on a wire rack set over paper towels to drain. Repeat with remaining blocks.
⏱️ 8 min•🌡️ 350 - 8
Fry the chicken: Once the mac and cheese is done, fry the chicken in batches. Carefully lower chicken pieces into the hot oil and fry for 5-7 minutes, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Remove with a slotted spoon and place on the wire rack to drain. Repeat with remaining chicken.
⏱️ 12 min•🌡️ 350 - 9
Toss in glaze and assemble: In a large bowl, add the fried chicken and mac and cheese blocks. Pour the warm spicy glaze over them and toss gently until all pieces are evenly coated. Arrange the glazed chicken and mac and cheese on a serving platter or in individual baskets. Add the dinner rolls, small cups of ranch dip, and dill pickle slices.
⏱️ 5 min