Spicy Buttermilk Fried Chicken Bites
Spicy Buttermilk Fried Chicken Bites
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 1/2 cups buttermilk
- 2 tablespoons hot sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
For the Breading
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For Frying
- 4 cups vegetable oil, or other neutral oil like peanut or canola
Instructions
- 1
In a large bowl, combine the cut chicken pieces with buttermilk, hot sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika. Stir well to ensure all chicken is coated. Cover the bowl and refrigerate for at least 2 hours, or preferably 4 hours to overnight, allowing the flavors to meld and the chicken to tenderize.
⏱️ 5 min
- 2
In a separate shallow dish or large resealable plastic bag, whisk together the all-purpose flour, cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon cayenne pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder until thoroughly combined.
⏱️ 5 min
- 3
Remove the chicken from the refrigerator. Working in batches, lift chicken pieces from the buttermilk marinade, allowing excess to drip off. Transfer the chicken to the flour mixture, tossing or shaking to coat each piece completely. Press the flour mixture onto the chicken to ensure a thick, even coating. Place the breaded chicken pieces on a wire rack set over a baking sheet while you bread the remaining chicken.
⏱️ 15 min
- 4
Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven, ensuring it's at least 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature accurately.
⏱️ 10 min•🌡️ 350
- 5
Carefully add the breaded chicken bites to the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy chicken. Fry for 5 to 7 minutes per batch, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F).
⏱️ 15 min•🌡️ 350
- 6
Using a slotted spoon or tongs, remove the fried chicken bites from the oil and place them on a clean wire rack set over paper towels to drain excess oil. Season lightly with additional salt immediately after frying, if desired. Repeat with remaining chicken batches, ensuring the oil returns to 350°F before adding the next batch.
⏱️ 5 min
- 7
Serve the spicy buttermilk fried chicken bites hot with your favorite dipping sauces.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Buttermilk Fried Chicken Bites
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 1/2 cups buttermilk
- 2 tablespoons hot sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
For the Breading
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For Frying
- 4 cups vegetable oil, or other neutral oil like peanut or canola
Instructions
- 1
In a large bowl, combine the cut chicken pieces with buttermilk, hot sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika. Stir well to ensure all chicken is coated. Cover the bowl and refrigerate for at least 2 hours, or preferably 4 hours to overnight, allowing the flavors to meld and the chicken to tenderize.
⏱️ 5 min - 2
In a separate shallow dish or large resealable plastic bag, whisk together the all-purpose flour, cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon cayenne pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder until thoroughly combined.
⏱️ 5 min - 3
Remove the chicken from the refrigerator. Working in batches, lift chicken pieces from the buttermilk marinade, allowing excess to drip off. Transfer the chicken to the flour mixture, tossing or shaking to coat each piece completely. Press the flour mixture onto the chicken to ensure a thick, even coating. Place the breaded chicken pieces on a wire rack set over a baking sheet while you bread the remaining chicken.
⏱️ 15 min - 4
Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven, ensuring it's at least 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature accurately.
⏱️ 10 min•🌡️ 350 - 5
Carefully add the breaded chicken bites to the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy chicken. Fry for 5 to 7 minutes per batch, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F).
⏱️ 15 min•🌡️ 350 - 6
Using a slotted spoon or tongs, remove the fried chicken bites from the oil and place them on a clean wire rack set over paper towels to drain excess oil. Season lightly with additional salt immediately after frying, if desired. Repeat with remaining chicken batches, ensuring the oil returns to 350°F before adding the next batch.
⏱️ 5 min - 7
Serve the spicy buttermilk fried chicken bites hot with your favorite dipping sauces.