Tender Crispy Chicken Bites (Printable)

Juicy chicken coated in crisp golden crumbs, ideal for snacking or dipping.

# What You'll Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

→ Marinade

02 - ½ cup buttermilk
03 - 1 teaspoon salt
04 - ½ teaspoon ground black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon paprika

→ Breading

07 - ¾ cup all-purpose flour
08 - 2 large eggs, beaten
09 - 1½ cups breadcrumbs (preferably panko)
10 - 1 teaspoon paprika
11 - ½ teaspoon onion powder
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper

→ For Frying

14 - Vegetable oil for deep frying

# Directions:

01 - Combine chicken pieces with buttermilk, salt, black pepper, garlic powder, and paprika. Mix thoroughly, cover, and refrigerate for at least 15 minutes or up to 2 hours.
02 - Arrange flour in the first shallow bowl, beaten eggs in the second, and mix breadcrumbs with paprika, onion powder, salt, and black pepper in the third.
03 - Dredge each marinated chicken piece in flour, dip into beaten eggs, then coat evenly with the breadcrumb mixture. Place coated pieces on a tray.
04 - Heat vegetable oil in a deep skillet or pot to 350°F. Fry chicken nuggets in batches for 4 to 5 minutes, turning occasionally until golden brown and cooked through. Drain on paper towels.
05 - Serve the nuggets hot with preferred dipping sauces such as ketchup, honey mustard, or barbecue sauce.

# Expert Advice:

01 -
  • They're crispy on the outside and genuinely tender inside, which sounds obvious but changes everything.
  • You know exactly what's going into them, no mystery ingredients or weird aftertaste.
  • They're ready in under 40 minutes from kitchen to plate, faster than ordering takeout.
02 -
  • Oil temperature is not negotiable; too cool and they absorb oil like a sponge, too hot and they burn outside while staying raw inside.
  • Panko breadcrumbs make the visible difference between homemade that tastes homemade and homemade that tastes restaurant-quality.
03 -
  • Freeze the breaded nuggets on a tray before bagging them; this prevents them from sticking together and lets you fry straight from frozen for 1 to 2 minutes longer.
  • Don't skip the flour step—it's the invisible foundation that helps everything stick together and creates a better final texture.
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