Crispy Chick'n Bites

$- 1 lb boneless, skinless chicken breast - 1 cup buttermilk - 1 tablespoon pickle juice - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper - Salt and pepper to taste - Oil for frying (vegetable or canola oil) - Serving suggestions for dipping sauces To make these tasty nuggets, start with fresh chicken. I prefer boneless, skinless chicken breast for its lean texture. Cut it into small bite-sized pieces. The next step is marinating. Combine the buttermilk and pickle juice in a bowl. This mix adds great flavor and tenderness. Add the chicken pieces to the buttermilk mix. Make sure they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes. For even more flavor, marinate overnight. Now, let’s talk about the coating. Mix the flour with garlic powder, onion powder, paprika, and cayenne pepper. Adjust the cayenne based on how spicy you want your nuggets. Add salt and pepper to taste. This creates a tasty and crispy crust. Next, you need oil for frying. Use vegetable or canola oil. Make sure to heat enough oil in a deep fryer or skillet. It should reach about 350°F (175°C). This temperature helps achieve that golden brown color. Finally, think about dipping sauces. Ranch, honey mustard, and barbecue sauce are great choices. These add flavor and fun to your meal! {{ingredient_image_2}} To start, combine 1 cup of buttermilk and 1 tablespoon of pickle juice in a bowl. Whisk them together until they blend well. This mix adds great flavor and tenderizes the chicken. Next, add your 1 lb of chicken breast, cut into bite-sized pieces. Make sure each piece is fully submerged in the buttermilk mixture. Cover the bowl with plastic wrap and place it in the fridge. Let the chicken marinate for at least 30 minutes. For more flavor, let it sit overnight. While the chicken marinates, let’s prepare the coating. In a separate bowl, mix together 1 cup of all-purpose flour, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, and 1/2 teaspoon of cayenne pepper. Add a good pinch of salt and pepper to taste. Stir the dry ingredients well. For a crispy texture, make sure the chicken is coated evenly. This coating gives your nuggets a nice crunch that you will love. Now, we need to heat the oil. Pour enough vegetable or canola oil into a deep fryer or heavy skillet. Heat it over medium-high heat until it reaches about 350°F (175°C). This temperature is key for crispy nuggets. Once the oil is hot, take the marinated chicken out of the fridge. Let any extra buttermilk drip off. Then, coat each piece with the seasoned flour mixture. Make sure they are well covered. Carefully drop the coated chicken pieces into the hot oil. Fry them in small batches to avoid crowding. Cook each batch for about 4-5 minutes. Turn them occasionally until they turn golden brown. Check that they reach an internal temperature of 165°F (74°C). When done, use a slotted spoon to transfer the nuggets to a plate with paper towels. This step helps soak up any extra oil, keeping them crispy. Enjoy your delicious nuggets warm with your favorite sauces! Marinating is key. It adds deep flavor to your chicken. Use buttermilk with pickle juice for the best taste. I suggest marinating for at least 30 minutes. You can go up to overnight for more flavor. Keep the oil temperature steady. Aim for 350°F (175°C) when frying. If the oil is too cool, your chicken won't crisp up. Fry in small batches. This helps the chicken cook evenly and stay crispy. For a great coating, make sure to coat each piece well. The flour mix should stick to the chicken. I recommend using a generous amount of flour. Fry each batch for about 4-5 minutes. Look for a golden-brown color to know they are done. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes, but preferably overnight. This enhances the flavor and tenderness of the meat significantly. Perfect Oil Temperature: Always check the oil temperature before frying. If the oil is too cool, the Chick'n bites will absorb more oil and become soggy. If it's too hot, they may burn on the outside before cooking through. Batch Fry for Crispiness: Fry the chicken in small batches to avoid overcrowding the pan. This helps maintain the oil temperature and ensures each piece gets evenly cooked and crispy. Rest After Frying: Let the fried Chick'n bites rest on paper towels for a few minutes before serving. This allows excess oil to drain and keeps them crispy. {{image_4}} You can make these nuggets spicy! Start with cayenne pepper. If you want more heat, add extra cayenne. If you prefer different flavors, try chili powder or hot sauce. Mix these into your flour for a tasty kick. Just remember, spice can be strong, so adjust to your taste. If you need a gluten-free version, use gluten-free flour instead of all-purpose flour. Many brands offer great choices. When it comes to breadcrumbs, you can use crushed rice cereal or gluten-free breadcrumbs. Look for options with no added sugars. These swaps keep the flavor while being gluten-free. You can bake these nuggets instead of frying them. Preheat your oven to 400°F (200°C). After coating the chicken, place them on a baking sheet lined with parchment paper. For best results, spray the nuggets lightly with cooking oil. Bake them for about 15-20 minutes or until they are golden and crispy. Flip them halfway through for even cooking. To keep your leftover nuggets fresh, place them in an airtight container. Make sure they cool down first. Store them in the fridge for up to three days. After that, they may lose their taste and texture. To freeze nuggets, let them cool completely. Then, arrange them in a single layer on a baking sheet. Once frozen, transfer the nuggets to a freezer bag. Press out as much air as you can. They will stay fresh for up to three months. For reheating, use the oven for best results. Preheat your oven to 375°F (190°C). Bake the nuggets for about 15-20 minutes. This method keeps them crispy and warm. For reheating, I recommend the oven over the microwave. The microwave makes them soggy. If you must use the microwave, cover them with a paper towel. This can help absorb some moisture. To maintain the texture, reheat in a preheated oven. This ensures that they regain some of that lovely crispiness. Enjoy your nuggets just like the first time! Marinating chicken is key for flavor. I recommend at least 30 minutes in buttermilk and pickle juice. For even better results, let it marinate overnight. This longer time allows the flavors to soak in deeply. Yes, you can use chicken thighs! They are juicier and have more flavor than breasts. However, thighs can take longer to cook. Adjust your cooking time to ensure they reach an internal temperature of 165°F (74°C). Dipping sauces make nuggets even better! Here are some favorites: - Ranch - Honey mustard - Barbecue sauce - Sweet and sour sauce Try serving a mix of these sauces for a fun tasting experience! This blog post provides a complete guide for making delicious chicken nuggets. We covered key ingredients, step-by-step instructions, and useful tips. You learned how to marinate chicken for flavor and fry it to perfection. Plus, I shared variations and storage info for leftovers. With these tips, you can enjoy homemade chicken nuggets any time. Get creative and try different flavors. Enjoy the cooking process, and share your tasty results with friends!$

Delicious and crispy chicken bites marinated in buttermilk and coated with seasoned flour.

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Prep Time 10

Cook Time 30

Total Time 40

Course Appetizer

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1 cup buttermilk
1 tablespoon pickle juice
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
0.5 teaspoon cayenne pepper
to taste salt and pepper
as needed oil for frying

Instructions

In a medium-sized mixing bowl, whisk together the buttermilk and pickle juice until well combined. Add the bite-sized chicken pieces to the mixture, ensuring they are completely submerged. Cover the bowl with plastic wrap or a lid and refrigerate for a minimum of 30 minutes. For a flavor boost, let the chicken marinate for up to overnight.
While the chicken is marinating, prepare the coating. In another mixing bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, cayenne pepper, a generous pinch of salt, and a dash of pepper. Stir the dry ingredients together until evenly mixed.
In a deep fryer or heavy skillet, heat enough oil over medium-high heat until it reaches approximately 350°F (175°C). Make sure there’s enough oil to allow the chicken pieces to float while frying.
Once the oil is hot, remove the chicken pieces from the buttermilk mixture. Allow any excess buttermilk to drip off before coating each piece thoroughly in the seasoned flour mixture. Ensure they are well-coated for maximum crispiness.
Carefully add the coated chicken pieces to the hot oil, frying in batches to avoid overcrowding the pan. Cook for about 4-5 minutes, turning occasionally until they are golden brown and reach an internal temperature of 165°F (74°C).
Using a slotted spoon, transfer the cooked Chick'n bites to a plate lined with paper towels to absorb any excess oil. This helps maintain their crispiness.
Serve your crispy Chick'n bites warm, accompanied by your favorite dipping sauces such as ranch, honey mustard, or barbecue sauce for extra flavor!

Notes

For an enhanced presentation, serve the bites on a wooden platter decorated with fresh herbs and a selection of colorful dipping sauces in small bowls.

Keyword appetizer, bites, chicken, crispy