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Southern-style fried chicken bites are a cherished staple that bring back fond memories of church potlucks, family reunions, and Sunday suppers that stretched long into the afternoon. Out here in the rural Midwest, we may not call every dish Southern, but we surely know good fried chicken when we taste it, and this kind of platter always disappears fast. There’s something magical about that crispy, golden coating paired with tender, juicy chicken inside that makes these bites downright irresistible.
Basket of fried chicken bites on a farmhouse table
Basket of fried chicken bites on a farmhouse table
Perfect for supper, game day, or setting out for company, these chicken bites are the kind of simple comfort food that feel both old-fashioned and timeless. They pair wonderfully with classic sides like creamy mashed potatoes, buttery corn on the cob, or a tangy coleslaw. If you want to lean into that sweet-and-savory balance so many of us grew up loving, serve them with honey-glazed cornbread and a tall glass of iced tea or lemonade for a meal full of down-home hospitality.
Southern-Style Fried Chicken Bites
Servings: 4-6
Ingredients
1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
Vegetable oil, for frying
Directions
Place the chicken pieces in a large bowl and cover with buttermilk. Let them marinate in the refrigerator for at least 1 hour, or overnight for best results.
In a separate bowl, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Heat about 2 inches of vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C).
Chicken pieces soaking in buttermilk marinade
Chicken pieces soaking in buttermilk marinade
Remove the chicken from the buttermilk, allowing excess to drip off, and dredge each piece in the flour mixture, ensuring a good coating.
Carefully place the chicken bites in the hot oil, frying in batches to avoid overcrowding. Cook each batch for about 5-7 minutes, turning occasionally, until golden brown and cooked through.
Remove the chicken bites with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil.
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Serve hot and enjoy the crispy, flavorful goodness!
Variations & Tips
For a spicier kick, add extra cayenne pepper or a dash of hot sauce to the buttermilk marinade.
You can also try adding a teaspoon of dried herbs such as thyme or oregano to the flour mixture for an aromatic twist.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. If you prefer a lighter coating, try using panko breadcrumbs instead of flour for a crunchier texture.
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