Ingredients
Scale
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- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
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- 1 cup buttermilk
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- 1 cup all-purpose flour
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- 1 teaspoon paprika
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- 1 teaspoon garlic powder
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- 1 teaspoon onion powder
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- 1 teaspoon salt
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- 1/2 teaspoon black pepper
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- 1/2 teaspoon cayenne pepper (optional for heat)
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- Oil for frying
Instructions
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- Marinate the Chicken: In a bowl, combine the chicken pieces and buttermilk. Allow them to marinate for at least 30 minutes in the refrigerator.
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- Prepare the Breading: In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper.
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- Coat the Chicken: Remove the chicken from the buttermilk and let the excess drip off. Dredge each piece in the flour mixture until fully coated. Shake off any excess flour.
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- Heat the Oil: In a deep skillet or pot, heat about 2 inches of oil over medium-high heat until it reaches 350°F (175°C).
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- Fry the Chicken: Carefully add the breaded chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry for 4-6 minutes or until golden brown and cooked through. Use a slotted spoon to remove the chicken and drain on paper towels.
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- Serve: Enjoy these crispy bites hot with your favorite dipping sauces!
- Prep Time: 10 minutes
- Cook Time: 15 minutes