📝 About This Recipe
A beloved staple of Southern comfort food, these bite-sized morsels are marinated in seasoned buttermilk to ensure maximum tenderness and moisture. Each piece is double-dredged in a spiced flour and cornstarch blend, creating a craggy, ultra-crunchy crust that shatters with every bite. Perfectly seasoned with a hint of smoky paprika and garlic, this recipe brings the nostalgia of the snack bar to your gourmet kitchen with superior texture and flavor.
🥗 Ingredients
Chicken & Marinade
- 2 pounds Boneless Skinless Chicken Breasts (cut into 1-inch bite-sized cubes)
- 1.5 cups Buttermilk (full fat preferred)
- 1 tablespoon Hot Sauce (like Frank's RedHot)
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
The Breading
- 2 cups All-Purpose Flour
- 1/2 cup Cornstarch (essential for extra crunch)
- 1 tablespoon Smoked Paprika
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Thyme (finely crushed)
- 1/2 teaspoon Mustard Powder
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Baking Powder (helps the coating expand and crisp)
For Frying
- 1 quart Peanut or Vegetable Oil (for deep frying)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Pat the chicken cubes dry with paper towels to ensure the marinade adheres properly. Place the chicken in a large bowl.
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2
In a medium bowl, whisk together the buttermilk, hot sauce, garlic powder, salt, and black pepper. Pour this over the chicken cubes and toss to coat thoroughly.
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3
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours. This tenderizes the meat and infuses it with flavor.
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4
In a shallow baking dish or large heavy-duty freezer bag, whisk together the flour, cornstarch, smoked paprika, onion powder, dried thyme, mustard powder, cayenne, and baking powder.
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5
The 'Crag' Trick: Drizzle 2-3 tablespoons of the buttermilk marinade from the chicken bowl into the flour mixture. Use a fork to stir it in until small shaggy clumps form; these clumps will stick to the chicken and create extra-crispy bits.
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6
Fill a large, deep pot or Dutch oven with about 2 inches of oil. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
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7
Working in batches, remove chicken pieces from the buttermilk and drop them into the flour mixture. Shake the bag or toss in the dish until every piece is heavily coated.
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8
Place the breaded chicken pieces on a wire rack set over a baking sheet. Let them rest for 5-10 minutes; this helps the breading 'set' so it doesn't fall off in the oil.
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9
Carefully drop the chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are a deep golden brown and reach an internal temperature of 165°F.
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10
Use a slotted spoon or spider skimmer to remove the chicken and place them onto a clean wire rack. Placing them on a rack instead of paper towels prevents the bottoms from steaming and getting soggy.
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11
Immediately sprinkle the hot chicken with a little flaky sea salt while the oil is still wet on the surface.
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12
Allow the oil to return to 350°F before starting the next batch. Serve immediately while hot and crunchy.
💡 Chef's Tips
Always use a kitchen thermometer to maintain the oil at 350°F; too low and they get greasy, too high and they burn. For the ultimate crunch, never skip the cornstarch as it inhibits gluten development for a more delicate shatter. Drizzling a bit of marinade into the flour is the secret to those 'extra-crunchy' bits found in restaurant-style chicken. If you don't have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice to 1 cup of whole milk and letting it sit for 5 minutes. Avoid using chicken thighs if you want a uniform shape, but if you prefer juicier meat, they work excellently with an extra minute of fry time.
🍽️ Serving Suggestions
Serve alongside a classic Honey Mustard or Spicy Sriracha Mayo for dipping. Pair with a side of creamy, vinegar-based coleslaw to cut through the richness of the fried coating. Top with a sprinkle of fresh chives and a squeeze of lemon for a bright, gourmet presentation. Enjoy as a 'Popcorn Chicken Salad' by tossing the warm pieces over cold romaine with ranch dressing. Serve in a paper cone with seasoned waffle fries for a fun, street-food style party appetizer.