📝 About This Recipe
These bite-sized morsels of joy feature tender, succulent chicken breast marinated in tangy buttermilk and coated in a secret blend of savory spices. Inspired by classic Southern comfort food, they are engineered for maximum crunch and peak dippability, making them an instant favorite for even the pickiest eaters. Perfectly seasoned and golden-brown, this recipe turns a fast-food staple into a high-quality homemade feast that both kids and adults will crave.
🥗 Ingredients
The Chicken & Marinade
- 1.5 pounds Boneless, skinless chicken breasts (cut into 3/4-inch bite-sized pieces)
- 1 cup Buttermilk (shaken well)
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
The Crispy Coating
- 1.5 cups All-purpose flour
- 1/2 cup Cornstarch (for extra crunch)
- 1 tablespoon Paprika (sweet or smoked)
- 1 teaspoon Onion powder
- 1/2 teaspoon Dried oregano
- 1 teaspoon Sea salt
- 3-4 cups Vegetable oil (for frying (peanut or canola also work))
Honey Mustard Dipping Sauce
- 1/2 cup Mayonnaise
- 2 tablespoons Yellow mustard
- 2 tablespoons Honey
- 1 teaspoon Lemon juice (freshly squeezed)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the buttermilk, 1 teaspoon of garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
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2
Add the diced chicken pieces to the buttermilk mixture, ensuring every piece is fully submerged. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize the meat.
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3
While the chicken marinates, prepare the dipping sauce by whisking the mayonnaise, mustard, honey, and lemon juice in a small bowl until smooth. Set aside in the fridge.
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4
In a shallow dish or a large gallon-sized zip-top bag, combine the flour, cornstarch, paprika, onion powder, oregano, and 1 teaspoon of sea salt. Mix or shake well to distribute the spices.
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5
Drizzle 2 tablespoons of the buttermilk marinade into the flour mixture and rub it in with your fingers to create small 'clumps.' These clumps will stick to the chicken and create those signature extra-crunchy crags.
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6
Pour the vegetable oil into a deep skillet or Dutch oven until it reaches a depth of about 2 inches. Heat over medium-high heat until it reaches 350°F (175°C).
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7
Working in batches, remove chicken pieces from the buttermilk, letting excess liquid drip off, and toss them into the flour mixture.
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8
Shake the bag or toss in the dish until the chicken is heavily coated. Press the flour onto the chicken firmly to ensure it sticks.
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9
Carefully drop the chicken pieces into the hot oil one by one, being careful not to crowd the pan, which would drop the oil temperature.
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10
Fry for 3-4 minutes, turning occasionally with a slotted spoon, until the chicken is a deep golden brown and reaches an internal temperature of 165°F (74°C).
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11
Use a slotted spoon to transfer the cooked chicken to a wire rack set over a baking sheet. This keeps them crispier than draining on paper towels.
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12
Immediately sprinkle with a tiny pinch of extra salt while the oil is still wet on the surface.
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13
Allow the chicken to cool for 2-3 minutes before serving to ensure the juices redistribute and the coating sets.
💡 Chef's Tips
For the ultimate crunch, never skip the cornstarch; it provides a light, airy crispness that flour alone cannot achieve. If you don't have buttermilk, make your own by adding 1 tablespoon of lemon juice to 1 cup of regular milk and letting it sit for 5 minutes. Avoid crowding the frying pan; frying too many pieces at once leads to soggy, greasy chicken. To make these ahead of time, flash-freeze the breaded (un-fried) chicken on a tray, then transfer to a bag for a quick homemade 'frozen' meal later.
🍽️ Serving Suggestions
Serve alongside crispy sweet potato fries or classic tater tots for the ultimate kid-friendly platter. Pair with fresh celery sticks and carrot coins to add a refreshing crunch and some hidden veggies. Offer a variety of dips like BBQ sauce, ranch dressing, or the included honey mustard for a 'dipping party' feel. Serve over a bed of creamy mashed potatoes and corn for a 'popcorn chicken bowl' experience.