I love how this recipe captures all the best parts of classic fried chicken in a snackable, bite-sized form. They’re juicy on the inside, crispy on the outside, and incredibly flavorful thanks to the seasoning blend and tangy buttermilk marinade. I also like how easy they are to prep ahead—perfect for entertaining or anytime I want a comforting, crowd-pleasing dish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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 ½ teaspoon black pepper ½ teaspoon cayenne pepper Vegetable oil, for frying
Directions
I place the chicken pieces in a large bowl and cover them with buttermilk. Then I let them marinate in the fridge for at least 1 hour—or overnight if I want them extra flavorful.
In a separate bowl, I mix the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
I heat about 2 inches of vegetable oil in a heavy skillet or Dutch oven until it reaches 350°F (175°C).
I remove the chicken from the buttermilk, let the excess drip off, and dredge each piece in the seasoned flour mixture until fully coated.
I carefully place the coated chicken into the hot oil, working in batches to avoid overcrowding. I fry each batch for 5–7 minutes, turning as needed, until they’re golden brown and cooked through.
I use a slotted spoon to remove the chicken bites and let them drain on a wire rack or paper towel-lined plate.
I serve them hot with my favorite dipping sauces or Southern-style sides.
Servings and timing
This recipe makes enough for about 4–6 servings. It takes around 15 minutes to prep (not including marinating time) and about 20 minutes to cook all the batches. I usually plan for around 45 minutes total if I’ve already marinated the chicken.
Variations
When I want more heat, I add extra cayenne or a few dashes of hot sauce to the buttermilk marinade. I’ve also added a teaspoon of dried thyme or oregano to the flour for a more herby flavor. If I’m going for extra crunch, I swap part of the flour for panko breadcrumbs. For a gluten-free option, I use a 1:1 gluten-free flour blend, and it works great.
Storage/Reheating
I store leftover chicken bites in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 375°F until crispy and hot—about 8–10 minutes. I avoid microwaving since it softens the crispy coating. These also freeze well; I just freeze them in a single layer first, then transfer to a bag once solid.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, I sometimes use boneless, skinless chicken thighs for even more flavor and juiciness. They work just as well and stay extra tender.
Do I need to marinate the chicken overnight?
Not necessarily. One hour in buttermilk gives a good result, but when I want maximum tenderness and flavor, I marinate it overnight.
What oil is best for frying?
I usually use vegetable oil, canola oil, or peanut oil. They all have high smoke points and neutral flavors, making them perfect for frying.
Can I bake these instead of frying?
Yes, I’ve baked them at 425°F on a wire rack set over a baking sheet. I spray them lightly with oil and bake for about 20–25 minutes, flipping halfway.
What can I serve with these chicken bites?
I love serving them with creamy mashed potatoes, coleslaw, corn on the cob, or honey-glazed cornbread. A side of ranch, honey mustard, or spicy dipping sauce is always a hit too.
Conclusion
These Southern-Style Fried Chicken Bites are crispy, flavorful, and guaranteed to please a crowd. I keep coming back to this recipe because it’s easy to make, packed with tradition, and just plain delicious. Whether I’m serving them at a party or making a weeknight treat, they never last long—and that’s always a good sign.
These southern-style fried chicken bites are crispy, golden, and juicy, bringing classic comfort food flavor that’s perfect for parties, family dinners, or snacking.
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
Instructions
Place chicken pieces in a large bowl and cover with buttermilk. Marinate in the refrigerator for at least 1 hour (or overnight for best results).
In a separate bowl, mix 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).
Remove chicken from buttermilk, letting excess drip off, then dredge each piece in the seasoned flour mixture until well coated.
Carefully fry chicken in batches, turning occasionally, for 5–7 minutes or until golden brown and cooked through.
Remove with a slotted spoon and place on a wire rack or paper towel-lined plate to drain.
Serve hot and enjoy!
Notes
For extra spice: Add hot sauce to the marinade or more cayenne to the flour.
Herb twist: Add dried thyme or oregano to the flour mix.
Gluten-free: Use a GF flour blend instead of all-purpose flour.
Extra crunch: Swap flour for panko breadcrumbs.
Serve with: mashed potatoes, coleslaw, cornbread, and sweet tea for a classic Southern meal.
