Fried Chicken Bites - biscuits and such
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Fried Chicken Bites

Fried Chicken Bites


So my mother came up a few weeks ago because I had my last dress fitting.  Her coming up coincided with the judging dinner party for the And Such Recipe Contest.  Because I only received entries in the appetizer and desserts categories, I was left to come up with the main courses.  I made shish kabobs, pizza, and fried chicken bites.  When I told my mother what I was making she goes “so are you soaking the chicken in buttermilk?”  I said yes.  I don’t always soak my fried chicken in buttermilk overnight, it depends on what I’m making, but for bites or strips I like to.  She responded “well, your grandmother never did that.”  Which can be translated into “are you sure you want to make that decision?”


Fast forward to the next night, the party night, when she tells me that the fried chicken bites are the best she’s ever had.  TRIUMPH IS MINE.  So let me tell you about my fried chicken bites, the best my mother has ever had (this compliment is huge by the way.  A genuine food compliment from my mother means a lot to me, she’s an amazing chef and has been in the catering business for years.  And the eating business even longer!)  Like I said, they’re soaked in buttermilk overnight, which makes them incredibly tender.  I also soak them in my favorite spicy food combination- cayenne, red pepper flakes, paprika, garlic powder, chipotle, and s&p.  Then, when I’m ready to fry them, I bread them with the same spices, flour, and toasted bread crumbs.  Served with barbeque sauce, honey mustard, or blue cheese dressing, they’re amazing.  Spicy and crispy and juicy and THE BEST MY MOTHER HAS EVER HAD.


Fried Chicken Bites

3 chicken breasts

2 cups buttermilk

1 cup bread crumbs

1 cup flour

1/2 tbsp paprika

1 tbsp cayenne

1/2 tbsp chipotle

1/2 tbsp garlic powder

1/2 tbsp red pepper flakes

1/2 tbsp pepper

1/4 tbsp salt

Peanut oil

Cut the chicken in strips or bites, your choice.  Place in a bag/bowl/container.  Pour buttermilk over and add half of the spices.  Soak overnight.

Toast the bread and then dice it.  Put in the food processor with the rest of the spices.  Blend until you have bread crumbs.  Mix with flour.

In a large skillet, heat your oil.  You’ll know when your oil is hot enough if bubbles form around a wooden spoon.

Dredge each piece of chicken in the flour mixture.  Fry for 4-5 minutes, then turn.  Fry an additional 4-5 minutes, or until golden brown.

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  • mams

    19.09.2009 at 10:41 Reply


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  • Katie

    27.01.2013 at 18:33 Reply

    Thanks a lot for using free time to publish “Biscuits and Such”

  • Maria Lopez

    14.08.2014 at 21:17 Reply

    This recipe really looks yum..:) thank you for sharing this recipe..:) Do you wear any protection gloves whenever you prep? I am a clumsy fellow and always cut my self..:(

    • Elena Rosemond-Hoerr

      15.08.2014 at 07:17 Reply

      Thank you! I don’t wear protective gloves, but I probably should! I always cut myself!

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