Ingredients You’ll Need
For the chicken
- 700g (1½ lb) boneless skinless chicken breast or thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili flakes (optional)
- 1 teaspoon dried oregano or Italian herbs
- 2 tablespoons olive oil
For the coating
- ¾ cup all-purpose flour
- ¼ cup cornstarch (extra crispiness secret)
- 1 teaspoon baking powder
- Pinch of salt
For the garlic butter finish
- 3 tablespoons butter
- 4 garlic cloves (minced)
- 1 tablespoon chopped parsley
- ½ teaspoon chili flakes (optional)
- Juice of ½ lemon
## Why These Chicken Bites Are So Good
Let me share the little tricks that make this recipe special:
- Cornstarch gives extra crunch
- Baking powder creates light crisp texture
- Butter + garlic adds rich flavor
- Lemon balances the richness
- Pan frying keeps them juicy
It’s that perfect combo of crispy outside + tender inside.
## Step 1 – Prep the Chicken
Start by cutting the chicken into small bite-size chunks.
Try to keep them:
- Equal size
- About 3–4 cm cubes
- Not too thick
This helps everything cook evenly and stay juicy.
Pat the chicken dry with paper towels. Removing moisture is very important for crispiness.
## Step 2 – Season the Chicken
In a large bowl, add:
- Salt
- Pepper
- Paprika
- Garlic powder
- Onion powder
- Chili flakes
- Oregano
- Olive oil
Mix everything together until each piece is well coated.
Massage the seasoning into the chicken with your hands.
Let it marinate for:
- Minimum 15 minutes
- Or up to 2 hours in the fridge
The longer it sits, the deeper the flavor.
## Step 3 – Prepare the Crispy Coating
In another bowl, mix:
- Flour
- Cornstarch
- Baking powder
- Pinch of salt
This dry mix is what gives that light crunchy crust.
Cornstarch is the real hero here. It fries up super crispy and stays crunchy even after cooling.
## Step 4 – Coat the Chicken
Add the seasoned chicken pieces into the flour mixture.
Toss gently until all pieces are coated.
Shake off extra flour.
You want:
- Light coating
- Not thick batter
Too much flour makes it heavy instead of crispy.
## Step 5 – Fry the Chicken
Heat oil in a large skillet over medium-high heat.
Add enough oil to cover the bottom of the pan.
Test the oil by dropping a small flour pinch — if it sizzles, it’s ready.
Cook chicken in batches:
- Don’t overcrowd
- Leave space between pieces
- Fry 3–4 minutes per side
Flip only once.
They should become:
- Golden brown
- Crispy
- Slightly crunchy
Transfer to paper towels.
Repeat for all batches.
## Step 6 – Make the Garlic Butter Sauce
In the same pan, reduce heat to medium-low.
Add:
- Butter
- Garlic
Cook for 30–60 seconds only.
Do NOT burn the garlic.
Once fragrant, add:
- Parsley
- Chili flakes
- Lemon juice
Stir gently.
Your kitchen will smell amazing at this point 😍
## Step 7 – Toss Everything Together
Return the fried chicken to the pan.
Toss quickly in the garlic butter.
Make sure each piece gets coated.
Cook only 1–2 minutes.
Do not overcook or they might dry out.
## Step 8 – Final Touches
Taste and adjust:
- More salt?
- More lemon?
- More herbs?
Sprinkle extra parsley on top.
Serve immediately while hot and crispy.
## Serving Ideas
These chicken bites are super versatile.
Try them with:
- Garlic mayo dip
- Honey mustard
- Spicy sriracha sauce
- Ranch dressing
- BBQ sauce
Or serve with:
- French fries
- Rice
- Salad
- Wraps
- Tacos
- Sandwiches
They’re also perfect inside pita bread.
## Pro Tips for Extra Crispiness
Want restaurant-level crunch? Do this:
- Always dry the chicken
- Use cornstarch
- Fry in batches
- Don’t flip too much
- Serve immediately
For air fryer:
- 200°C (400°F)
- 12–15 minutes
- Spray lightly with oil
For oven:
- 220°C (425°F)
- Bake 20–25 minutes
## Flavor Variations
You can easily change the flavor:
Spicy version
Add cayenne + hot sauce
Asian style
Add soy sauce + sesame oil + ginger
Lemon herb
Add thyme + rosemary + extra lemon zest
Cheesy version
Sprinkle parmesan on top
Honey garlic
Add honey to the butter sauce
So many options!
## Storage Tips
Leftovers? No problem.
Store in fridge:
- Airtight container
- Up to 3 days
Reheat:
- Air fryer (best)
- Oven
- Avoid microwave (makes soft)
Freeze:
- Up to 2 months
## Why This Recipe Works Every Time
This recipe is:
- Fast (30 minutes total)
- Budget friendly
- Kid approved
- Party perfect
- Meal prep friendly
It hits that perfect balance of crispy, juicy, buttery, and flavorful.
Honestly, it tastes like something from a fancy bistro… but made easily at home.