Crispy Chicken Bites are the perfect combination of juicy, tender chicken and a crispy golden crust. These little pieces are marinated in seasoned buttermilk, coated in flour, egg and crunchy panko breadcrumbs and fried to a perfectly golden and irresistible color. Combined with a homemade sweet and spicy sauce made with sweet and spicy chili sauce, honey and sriracha, these chicken bits provide the perfect balance of crunch, sweetness and spice. Whether served as an appetizer, a party snack, a favorite game day treat or a family dinner, this recipe is sure to please everyone.
Prep Time
20 minutes
Marinating Time
30 minutes to 4 hours
Cooking Time
10–15 minutes
Total Time
1 hour (including marinating)
Serves
4–6 servings
Ingredients
For the crispy chicken pieces
450–500g boneless, skinless chicken breasts or thighs, cut into 2.5cm pieces
1 cup buttermilk
1 tsp garlic powder
1 tsp onion powder
1 tsp red pepper
Salt to taste
Black pepper to taste
For the coating
1 cup plain flour
2 large eggs, beaten
1–2 cups panko breadcrumbs
Vegetable oil for frying
Freshly chopped parsley for garnish
For the sweet and sour dipping sauce
½ cup sweet and sour chili sauce
1–2 tablespoons sriracha sauce or hot sauce
1–2 tablespoons honey
1 tsp soy sauce
1 tsp minced garlic or ginger (optional)
Instructions
Marinating the chicken
In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper.
Add the chicken pieces and toss until coated.
Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum tenderness and flavor.
Prepare your coating station.
Sift the flour into a shallow bowl.
Add the beaten eggs to another bowl.
Add the panko breadcrumbs to a third bowl.
Arrange the bowls in a row for easier coating.
Coat chicken in marinade.
Coat each piece in flour and coat evenly.
Dip in beaten eggs.
Coat well in panko crumbs, pressing gently to ensure coating adheres.
Place coated pieces in skillet.
Prepare dipping sauce
In a small saucepan, combine sweet chili sauce, sriracha, honey, soy sauce, and garlic or ginger, if using.
Heat over medium heat for 2-3 minutes, stirring occasionally.
Remove skillet from heat and allow to cool slightly.
The sauce will thicken as it cools.
Sear chicken.
In a deep skillet or pot, heat about 2 inches (5 cm) of oil to 350°F (175°C).
Carefully add the chicken pieces in small batches.
Fry for 4-5 minutes, turning occasionally, until golden and cooked through.
The internal temperature should reach 74°C.
Transfer to a plate lined with a kitchen towel.
Serve.
Arrange the chicken nuggets on a serving platter.
Sprinkle with freshly chopped parsley.
Serve immediately with the sweet and sour sauce.
Tips
Use buttermilk to tenderize the chicken. Buttermilk helps break down the proteins in the chicken, resulting in incredibly juicy pieces.
Choose chicken thighs for extra juiciness. While chicken breasts are fine, thighs tend to stay moist during frying.
Marinate longer for better flavor.
Marinating for a few hours improves both the flavor and texture.
Press down firmly. This helps create a thicker, crispier crust that holds together during frying.
Use panko breadcrumbs instead of regular breadcrumbs. Panko breadcrumbs will provide a lighter, crispier crust.
Maintain the correct oil temperature.
Keep the oil around 350°F (175°C). If the oil is too hot, the crust will burn; if it is too cold, it will become greasy.
Fry in small batches. Deep-frying lowers the oil temperature and reduces the crispiness.
Drain thoroughly.
For maximum crispiness, place the fried chicken on a rack instead of paper towels.
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