Description
A snackable dish with golden, crispy chicken bites made using a buttermilk-egg brine and a flour-cornstarch coating for maximum crunch. Perfect for game nights or quick appetizers.
Ingredients
1/2 cup buttermilk
1 large egg
1 Tbsp hot sauce
1 tsp kosher salt (plus extra for seasoning)
3 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 3/4 cups all-purpose flour
3/4 cup cornstarch
2 Tbsp seasoned salt
1 tsp mustard powder
1 tsp ground black pepper
1 tsp ground thyme
Vegetable oil, for frying
Instructions
Cut chicken breasts into 1/2-inch pieces and place in a large bowl.
In a zip-top bag, combine flour, cornstarch, seasoned salt, mustard powder, pepper, and thyme.
In another bowl, whisk buttermilk, egg, hot sauce, and 1 tsp salt to create the brine.
Submerge chicken in the brine, coating evenly, and refrigerate for at least 10 minutes.
Heat oil in a large skillet or deep fryer to 350°F (175°C).
Working in batches, coat chicken pieces in the flour mixture, shaking off excess, then fry until golden and crispy, about 2–3 minutes.
Drain on a wire rack or paper towels before serving.
Notes
Use homemade buttermilk if unavailable by mixing 1 cup milk with 1 tbsp lemon juice or vinegar.
Adjust spiciness by increasing hot sauce or adding Tabasco.
For gluten-free version, use a 1:1 gluten-free flour blend combining cornstarch and gluten-free flour.
Leftovers can be frozen for up to 2 months—reheat in a 350°F oven until crisp.
- Prep Time: 15
- Cook Time: 10
- Category: snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 8 chicken pieces per serving
- Calories: 450
- Sugar: 1g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 120mg