I took these to the event, and they disappeared before I could taste one.
Heat about 2 inches of vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C).
Remove the chicken from the buttermilk, allowing excess to drip off, and dredge each piece in the flour mixture, ensuring a good coating.
Carefully place the chicken bites in the hot oil, frying in batches to avoid overcrowding. Cook each batch for about 5-7 minutes, turning occasionally, until golden brown and cooked through.
Remove the chicken bites with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil.
Serve hot and enjoy the crispy, flavorful goodness!
Variations & Tips
For a spicier kick, add extra cayenne pepper or a dash of hot sauce to the buttermilk marinade. You can also try adding a teaspoon of dried herbs such as thyme or oregano to the flour mixture for an aromatic twist. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. If you prefer a lighter coating, try using panko breadcrumbs instead of flour for a crunchier texture.
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