Tender Crispy Chicken Bites (Printable)

Tender chicken coated in a golden, crispy breadcrumb crust ideal for dipping and snacking.

# 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 black pepper

→ For Frying

14 - Vegetable oil, for deep frying

# How To Make:

01 - Combine chicken pieces with buttermilk, salt, pepper, garlic powder, and paprika in a bowl. Mix thoroughly, cover, and refrigerate for a minimum of 15 minutes or up to 2 hours for enhanced tenderness.
02 - Arrange three shallow bowls: place flour in the first, beaten eggs in the second, and breadcrumbs mixed with paprika, onion powder, salt, and black pepper in the third.
03 - Dredge each marinated chicken piece sequentially in flour, dip into beaten eggs, then coat evenly with the breadcrumb mixture. Set aside on a tray.
04 - Heat vegetable oil in a deep skillet or pot to 350°F. Fry chicken pieces in batches for 4 to 5 minutes, turning occasionally until they achieve a golden brown crust and are fully cooked. Drain on paper towels.
05 - Present warm chicken nuggets with preferred dipping sauces such as ketchup, honey mustard, or barbecue sauce.

# Expert Advice:

01 -
  • Way better than frozen nuggets, and your kitchen smells incredible while they cook.
  • They're surprisingly easy to make once you set up your breading station, even with helpers underfoot.
  • Everyone actually wants to eat them, which rarely happens with homemade food around here.
02 -
  • Marinating really does matter—even 15 minutes of buttermilk makes the chicken noticeably more tender and juicy when it comes out of the oil.
  • Don't skip beating the eggs or skip the egg wash step; it's the only thing keeping the breadcrumbs attached during frying.
  • Oil temperature is everything—too cool and the nuggets get greasy and soggy, too hot and they burn outside while staying raw inside.
03 -
  • If you're frying multiple batches, let the oil come back to temperature between batches—rushing this step means soggy nuggets.
  • Cutting your chicken into uniform sizes ensures everything cooks at the same rate, so you don't end up with some pieces raw and others overdone.
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