crispy chicken bites
photo by Jennifer Johnson
Perfect for little fingers.
- 2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
- 2 1/2 cups buttermilk, divided
- 2 1/2 cups flour
- 1 teaspoon cayenne pepper, optional
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Vegetable (or peanut) oil, for frying
- Ketchup, for dipping
- Place chicken in a large bowl. Add 1 cup buttermilk and toss chicken, coating completely. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- In a shallow bowl, combine flour and cayenne pepper (if using), and season with salt and pepper.
- In another shallow bowl, add remaining 11/2 cups buttermilk.
- Remove chicken from refrigerator. Remove one piece of chicken, shaking off excess buttermilk. Dredge in flour, shaking off excess. Dip into buttermilk, and then back into flour mixture. Shake off excess and set aside. Repeat with remaining chicken pieces.
- Add about 2 inches of oil to a large cast iron skillet (or pan with high sides). Bring oil to medium-high (oil should register about 325°F when ready). Working in batches, add chicken to oil, making sure not to overcrowd pan. Cook on one side until golden brown, flip, and continue cooking until chicken is golden brown on all sides and cooked through to 160°F (temperature will rise to 165°F as it rests). Remove chicken with a slotted spoon and transfer to a rack. Allow excess oil to drain. Season while warm with salt. Continue with remaining chicken and serve warm or at room temperature.