Crispy Garlic Parmesan Chicken Bites

Ingredients

• 1.25 lb Chicken breast (Cut into small bite-sized pieces; the source indicates between 1 and 1.5 lb.)
• 0.75 cup Buttermilk (For the marinade.)
• 0.25 cup Pickle juice (For the marinade.)
• 1 Egg (For the marinade.)
• 1 tsp Salt (For the marinade.)
• 1 tsp Black pepper (For the marinade.)
• 1 tsp Garlic powder (For the marinade.)
• 1 tsp Paprika (For the marinade.)
• 1.5 cup All-purpose flour (For the crispy coating.)
• 2 tbsp Cornstarch (For the crispy coating.)
• 1 tsp Salt (For the crispy coating.)
• 1 tsp Black pepper (For the crispy coating.)
• 1 tsp Paprika (For the crispy coating.)
• 1 tsp Garlic powder (For the crispy coating.)
• Oil for frying (Enough for frying; heat to 340–350 °F (170–175 °C).)
• 4 tbsp Butter (For the sauce.)
• 4.5 cloves Garlic (Finely chopped or grated; the source indicates between 4 and 5 cloves.)
• 0.25 cup Grated Parmesan (For the sauce; reserve additional Parmesan for finishing.)
• Parsley (To taste, for the sauce.)
• Italian seasoning (To taste, for the sauce.)
• 1 tbsp Mayonnaise (For the sauce.)
• Additional grated Parmesan (To taste, for finishing.)

Steps

1. 1

   Add the buttermilk, pickle juice, egg, salt, black pepper, garlic powder, and paprika to a bowl. Mix until combined.

2. 2

   Add the chicken pieces and toss until completely coated. Cover the bowl and marinate for at least 1 hour; for the best flavor and texture, marinate for 4 to 12 hours in the refrigerator.

3. 3

   In another bowl, mix the flour, cornstarch, salt, black pepper, paprika, and garlic powder until evenly distributed.

4. 4

   Remove each piece of chicken directly from the marinade and transfer it to the flour mixture. Press the coating firmly onto the chicken to form folds and an irregular texture, which is key to making it crispy.

5. 5

   Place the coated chicken on a wire rack or baking sheet and let it rest for 5 to 10 minutes before frying.

6. 6

   Heat enough oil for frying to 340–350 °F (170–175 °C). Check the temperature with a cooking thermometer and work in batches so the oil does not cool down.

7. 7

   Fry the chicken in batches for 3–4 minutes, until the coating is lightly golden and the chicken is nearly cooked through. Remove it and let it rest for 2 to 3 minutes.

8. 8

   Return the chicken to the hot oil and fry for another 2–3 minutes, until deeply golden, very crispy, and it reaches 165 °F (74 °C) in the center. Drain it on a wire rack, not on paper towels.

9. 9

   While the chicken rests, melt the butter in a small skillet over medium-low heat.

10. 10

    Add the chopped or grated garlic and cook for 30–45 seconds, until fragrant, without allowing it to brown.

11. 11

    Turn off the heat. Stir in the mayonnaise, Parmesan, parsley, and Italian seasoning until a smooth sauce forms.

12. 12

    Place the crispy chicken bites in a bowl. Spread the garlic Parmesan sauce evenly over them.

13. 13

    Finish with additional Parmesan and serve hot.

Notes

The marinade can be prepared up to 12 hours in advance. Frying the chicken twice produces a crispier coating. Keep the oil between 340 and 350 °F (170 and 175 °C), and avoid overcrowding the pan.

Nutrition per serving

• appetizer
• chicken
• fried
• crispy
• high-protein
• with Parmesan
• with garlic
• comfort food