Description
These crispy garlic parmesan chicken bites feature tender, juicy chicken marinated in buttermilk and pickle juice, then double-fried until impossibly crunchy and tossed in a silky garlic parmesan sauce. Perfect for entertaining, game day, or whenever you crave an irresistible appetizer that delivers restaurant-quality results at home.
Ingredients
Scale
- 1.5 pounds chicken breast, cut into small bite-size pieces
- 1 cup buttermilk, for the marinade
- 1 cup pickle juice, adds tangy tenderness
- 1 tablespoon hot sauce, optional, adds a subtle kick
- 0.5 teaspoon salt, for marinade
- 0.5 teaspoon black pepper, for marinade
- 0.5 teaspoon garlic powder, for marinade
- 0.5 teaspoon paprika, for marinade
- 1.5 cups all-purpose flour, for the crispy coating
- 2 tablespoons cornstarch, creates extra crispiness
- 0.5 teaspoon salt, for flour mixture
- 0.5 teaspoon black pepper, for flour mixture
- 0.5 teaspoon paprika, for flour mixture
- 0.5 teaspoon garlic powder, for flour mixture
- 2-3 cups oil for frying, vegetable or canola oil
- 4 tablespoons butter, for the garlic parmesan sauce
- 4-5 cloves garlic, finely minced or grated
- 1 cup grated parmesan cheese, divided between sauce and topping
- 1 tablespoon mayonnaise, creates a silky sauce
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 teaspoon Italian seasoning, for the sauce
Instructions
- Combine Marinade Ingredients: In a large bowl, whisk together the buttermilk, pickle juice, hot sauce, salt, black pepper, garlic powder, and paprika until well combined.
- Marinate the Chicken: Add the bite-size chicken pieces to the bowl and coat thoroughly with the marinade. Cover with plastic wrap and refrigerate for a minimum of 1 hour, though 4 to 12 hours is ideal for maximum tenderness and flavor absorption.
- Prepare the Flour Coating: In a separate bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder, mixing until evenly distributed.
- Coat the Chicken: Working in batches, remove chicken pieces directly from the marinade and press them firmly into the flour mixture, ensuring they're completely coated and pressing to create crinkles and texture, which is key for crispiness.
- Rest Before Frying: Place coated chicken on a plate and let it rest for 5 to 10 minutes, allowing the coating to adhere properly.
- First Fry: Heat oil to 340 to 350 degrees Fahrenheit in a deep skillet or Dutch oven. Carefully fry chicken in batches for 3 to 4 minutes until lightly golden, being careful not to overcrowd the pan. Remove with a slotted spoon and place on a wire rack to drain.
- Second Fry: Allow the oil temperature to return to 340 to 350 degrees Fahrenheit, then fry the chicken again for 2 to 3 minutes until deep golden and ultra crispy. Remove to a clean wire rack and drain well, never paper towels, which traps steam and softens the coating.
- Melt Butter and Cook Garlic: In a small saucepan over medium heat, melt the butter and add the finely minced garlic, stirring constantly for 30 to 45 seconds until fragrant but not browned.
- Create the Sauce: Remove from heat and stir in the mayonnaise, grated parmesan, fresh parsley, and Italian seasoning until smooth and well combined.
- Start with Chicken: Transfer the hot crispy chicken bites to a large serving bowl.
- Add the Sauce: Drizzle the warm garlic parmesan sauce over the chicken bites and toss gently until everything is evenly coated.
- Finish and Serve: Top with extra grated parmesan cheese and a sprinkle of fresh parsley, then serve hot while the coating is still at its crispiest.
- Prep Time: 15 minutes
- Cook Time: 30 minutes