Description
These Savory BBQ Boneless Chicken Bites are crispy, juicy, and coated in a flavorful BBQ glaze. Perfect as an appetizer or a main dish, they feature tender chicken thighs marinated in buttermilk, fried to golden perfection, and tossed in a tangy BBQ sauce with optional spicy heat and fresh herb garnish.
Ingredients
Scale
Chicken and Marinade
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1–1.5 inch pieces
- 1 cup buttermilk
- 1 large egg
Coating
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Frying
- Vegetable or canola oil for frying, enough to deep fry
BBQ Sauce Glaze
- 3/4 cup BBQ sauce (homemade or store-bought)
- 2 tablespoons brown sugar (if using homemade BBQ sauce)
- 1 teaspoon hot sauce (optional)
Garnish
- 2 tablespoons chopped chives or parsley (optional)
Instructions
- Cut and Marinate the Chicken: In a bowl, whisk together the buttermilk and egg until smooth. Add the chicken pieces to the mixture and ensure they are fully submerged. Cover and refrigerate to marinate for at least 30 minutes, or up to 4 hours for extra tenderness and flavor infusion.
- Prepare the Coating: In a shallow dish, combine the all-purpose flour, cornstarch, smoked paprika, garlic powder, salt, and black pepper. Mix thoroughly to evenly distribute the spices. Remove each piece of marinated chicken and dredge it in the flour mixture, coating each piece completely and shaking off any excess.
- Fry the Chicken: Heat vegetable or canola oil in a deep pan or skillet to 350°F (175°C). Carefully fry the coated chicken pieces in batches, avoiding overcrowding the pan, for approximately 4 to 6 minutes per batch. Cook until the chicken is golden brown and cooked through. Remove the chicken from the oil and place on paper towels to drain any excess oil.
- Make the BBQ Glaze: If using homemade BBQ sauce, combine the sauce, brown sugar, and optional hot sauce in a small saucepan. Heat over medium-low until the mixture is warm and slightly thickened, stirring occasionally to prevent burning. If using store-bought sauce, warm it gently before use.
- Toss and Serve: Place the fried chicken bites into a large mixing bowl. Pour the warm BBQ sauce glaze over the chicken and toss gently until each piece is evenly coated. Transfer to a serving plate and garnish with chopped chives or parsley if desired. Serve immediately for best texture and flavor.
Notes
- Marinating chicken in buttermilk tenderizes the meat and adds moisture.
- Make sure the oil is heated to the correct temperature to ensure crispy coating and fully cooked chicken.
- Do not overcrowd the pan when frying to maintain oil temperature and prevent soggy chicken.
- If you prefer less oil, you can bake the coated chicken, but it will not be as crispy.
- Customize the BBQ sauce heat level by adjusting or omitting the hot sauce.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
