Tender Crispy Chicken Bites (Printable)

Juicy chicken bites coated in a crunchy breadcrumb crust, 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
09 - 1½ cups breadcrumbs (preferably panko)
10 - 1 teaspoon paprika
11 - ½ teaspoon onion powder
12 - ½ teaspoon salt
13 - ¼ teaspoon ground black pepper

→ For Frying

14 - Vegetable oil for deep frying

# How-To Steps:

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

# Expert Advice:

01 -
  • They're impossibly crispy on the outside and juicy inside, nothing like the rubbery frozen versions.
  • The buttermilk marinade makes even chicken thighs tender enough that nobody at the table notices the difference.
  • Kids and adults fight over them equally, which honestly makes weeknight dinners a lot simpler.
02 -
  • If your oil isn't hot enough, the nuggets will absorb oil and taste greasy instead of crispy—invest in a thermometer, it's worth it.
  • Don't skip the marinade thinking you're saving time; even just 15 minutes makes a huge difference in how tender the chicken stays.
  • If you're batch frying, let the oil come back up to temperature between batches or your second batch won't be nearly as crispy as the first.
03 -
  • If you're making these ahead, you can bread them and refrigerate them for up to a few hours before frying—they actually stay crispier that way.
  • Let the cooked nuggets rest on paper towels for a minute before eating so they're crispy all the way through instead of steaming themselves soggy.
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