Crispy & Flavorful Chicken Minis Recipe
Craving a quick, easy, and utterly delicious meal? My Crispy Chicken Minis Recipe is your answer! Inspired by cherished family memories, these bite-sized chicken pieces are perfectly seasoned, double-dredged for extra crunch, and ready in minutes. Perfect as a weeknight dinner, party appetizer, or snack. Get ready for crispy, flavorful chicken minis that will disappear in seconds!
Equipment
- 3 Mixing Bowls For dredging and mixing ingredients
- 1 Large Skillet or Deep Fryer For frying the chicken minis
- 1 Tongs or Slotted Spoon For handling hot chicken
- 1 Thermometer Optional, but recommended for oil temperature
- 1 Wire Rack For draining excess oil and keeping minis crispy
Ingredients
Chicken Minis Ingredients
- 1 lb Boneless, skinless chicken breasts cut into 1-inch pieces
- 1 ½ cups All-purpose flour
- 2 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Dried thyme
- ½ tsp Cayenne pepper optional, for heat
- 1 tsp Salt
- ½ tsp Black pepper
- 1 cup Buttermilk or milk with lemon juice/vinegar
- Vegetable oil Vegetable oil for frying
- Optional Chopped parsley, sesame seeds for garnish
Instructions
- Cut the chicken breasts into bite-sized, approximately 1-inch pieces. Pat them dry with paper towels.
- In a mixing bowl, whisk together the buttermilk (or milk and lemon juice/vinegar mixture). Set aside.
- In another mixing bowl, whisk together the flour, paprika, garlic powder, onion powder, thyme, cayenne pepper (if using), salt, and pepper.
- Dredge chicken in flour mixture, then buttermilk, then flour mixture again.
- Heat vegetable oil in a skillet or deep fryer to 350°F (175°C).
- Fry chicken in batches for 3-4 minutes per side, until golden brown and cooked through (165°F/74°C internal).
- Remove chicken and place on a wire rack to drain excess oil.
- Serve hot, garnish if desired, and enjoy!
Notes
For extra crispy chicken minis, double fry them! After the initial fry, let them cool slightly, then fry again for 1-2 minutes. Get creative with dipping sauces like honey mustard, BBQ sauce, or ranch. Store leftovers in an airtight container in the fridge for 3-4 days and reheat in the oven or air fryer for best crispiness.