Extra Crispy Deep Fried Chicken Bites
This recipe is a crowd pleaser! Juicy, tender and extra crispy chicken pieces for your everyday diner or your next get-together party!
Ingredients
- For the salty marinade:
- 1 ½ cup buttermilk (or milk with 2 tablespoons vinegar)
- 1 tablespoon fine salt
- 1 tablespoon sugar
- 1 teaspoon smoked paprika
- For the chicken:
- 1 pound boneless chicken breast (cut in approximately 1.5-2 inch pieces)
- ½ cup all purpose flour
- 2 teaspoons dried onion powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon cayenne pepper, optional
- 2 eggs beaten
- A pinch of salt
- 1 ½ cups bread crumbs
- Vegetable oil for frying
Instructions
- Mix the ingredients for the marinade in a bowl, add the chicken, mix to coat well and refrigerate for at least 4 hours or even overnight.
- Place the flour, onion powder, paprika, cumin and cayenne (if used) in a zip log bag and shake a little to mix.Take chicken out of the marinade, place in the bag, seal and shake well until all the pieces are fully coated.
- Place the crumbs in a big plate.Place the eggs in a bowl, add a pinch of salt and beat them well.
- Dip each chicken piece in the eggs, coat with breadcrumbs and place on plate.Let them rest for 5-10 minutes.
- In the meantime, fill a deep pan with oil, about 2 inches high. The amount of the oil will depend on the size of your pan.When the oil is hot, fry the chicken pieces taking care not to over crowd them inside the pan.
- When the chicken bites are almost done and just begin to brown, remove them with a slotted spatula and let them cool on a rack, about half an hour. (At this point you can store them in the fridge for up to 2-3 days or freeze them for up to two months).Fry the chicken bites for the second time until golden brown (bring them to room temperature first, if refrigerated or frozen).Eat!
