Easy Fried Chicken Bites
User Reviews
5
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Prep Time
15 mins
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Cook Time
19 mins
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Total Time
34 mins
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Servings
24
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Calories
143 kcal
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Course
Main Course
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Cuisine
American
Easy Fried Chicken Bites
Description
Easy Fried Chicken Bites involve marinating bite-size chicken pieces in a mixture including beer, lime juice and zest, garlic, onion flakes, and seasoning. This marinade helps tenderize the chicken and infuse flavor. The pieces are then dredged in a flour-based coating mixed with oregano, paprika, salt, and baking powder to ensure a light, crisp crust after deep frying in peanut or vegetable oil. Optional fried garlic slices can be prepared separately for garnish, adding a crunchy garlic accent.
When cooked, the chicken bites are golden, crispy, and packed with a balanced blend of spice and citrus notes. They can be served with a dipping sauce made from mayonnaise, sour cream or cream, hot sauce, and green onion to add creaminess and heat contrast. The dish works well as finger food for gatherings or casual meals.
According to the notes, the bites can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the oven or air fryer to regain crispness. They can also be frozen for 1-2 months and thawed slowly before reheating. Preparing the marinade and coating ahead of time can save cooking time before serving.
Ingredients
- 1 kg chicken , skinless or skin on, cut into bite-size pieces, about 2 ½ inches
- 5 garlic minced* (for the marinade, cloves
- 1 tablespoon dried onion flakes
- 4 tablespoons green onion , finely chopped
- 1 teaspoon granulated garlic powder
- 1 tablespoon Tempero Baiano homemade or store-bought
- 1 tablespoon kosher salt , to taste
- 1 Tablespoon cayenne pepper or ground black pepper, to taste
- lime or lemon, zest and juice from 3 large fruit
- 350 ml beer golden or any beer of your preference
- 1-½ cup peanut oil , canola oil, or vegetable oil enough to deep-fry the chicken pieces
For the Coating Mix:
- 1 cup all-purpose flour , sifted or cornstarch
- 1 tablespoon oregano dried
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon baking powder
For the Fried Garlic: This is optional
- 10 garlic thinly sliced, cloves
- 4 tablespoons extra virgin olive oil
For Garnish:
- 1 cilantro parsley, or green onion, finely chopped, bunch
For the dipping sauce: This is optional
- 2 tablespoons mayonnaise
- 2 tablespoons Nestle , Table Cream, Plain Greek yogurt, plain yogurt, or sour cream
- 1 to 2 tablespoons Texas Pete Hot Sauce , to taste
- 2 tablespoons green onion , finely chopped
Instructions
- In a small bowl, combine all dipping sauce ingredients. Store in the refrigerator until needed. If you're using a whole chicken, start by washing the chicken and removing any excess skin near the bottom cavity. Cut the thighs from the front, then crack the bones of the joint on the back.
- Flip the chicken on its back, remove the legs, and set them aside. Cut through the carcass vertically to separate the back from the breasts and wings.
- Remove the wings and set them aside. Split the breasts *bone-in. Start to cut everything into chunks. Split thigh and drumstick and keep on chunking. In a large bowl, add all the chicken pieces and rinse with water and a splash of vinegar to remove any loose broken bones.
- In another large bowl, combine lime juice, salt, beer, green onion, onion flakes, granulated garlic, Tempero Baiano, and cayenne pepper. Add the chicken pieces. Mix thoroughly with the lime mixture. Let it marinate for a least 1 hour or overnight. Remove chicken pieces from the bowl and transfer to a colander to drain off excess marinade, and let sit on the colander for 15 minutes.
- Then place the chicken pieces onto a baking sheet lined with a clean kitchen towel or paper towels and cover with another kitchen towel (To absorb all the moisture).
- In a medium bowl, combine all the coating mix ingredients, then transfer to a large ziplock bag. Add the chicken pieces into the bag, seal, and shake until they are completely coated with the flour mix.
- Heat the oil to 350 ºF, remove the chicken pieces from the bag and shake off the excess flour and deep-fry the chicken in batches. Avoid overcrowding the pan. It will take about 8 minutes or until golden brown (wings and other small pieces) to 12 minutes (drumsticks and other alike pieces).
- Place fried chicken bites onto a large sheet pan lined with a double paper towel to absorb excess oil.
- Heat extra virgin olive oil in a medium skillet, add the sliced garlic, and fry until lightly golden brown. Remove the pan from the heat and drizzle the infused garlic oil along with the fried garlic on top of the fried chicken bites.
- Sprinkle chopped parsley on top and serve as an appetizer along with the dipping sauce and a cold beer or other drink of your choice.
- Enjoy!😋🍻
Notes
- Cool chicken bites before storing in airtight containers; refrigerate for up to 3-4 days to maintain freshness.
- Reheat in a preheated 350°F oven or air fryer for several minutes to restore crispiness; avoid microwaving to prevent sogginess.
- Prepare and marinate the chicken pieces ahead of time, then coat and fry just before serving for convenience.
- Freeze cooled chicken bites in labeled containers for up to 1-2 months; thaw overnight in the refrigerator before reheating.
User Reviews
Overall Rating
5
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