Garlic Parm Popcorn Chicken Bites

• 1 ½ cups buttermilk
• 2 lbs chicken breast, cut into 1-inch pieces
• 2 cups all-purpose flour
• 2 tsp garlic powder
• 1 tsp paprika
• ½ tsp cayenne pepper
• 1 cup grated Parmesan cheese
• 2 eggs, beaten
• Vegetable oil, for frying

Steps

1. 1 In a large bowl, marinate chicken in buttermilk for 10 minutes.
2. 2 In a separate bowl, combine flour, garlic powder, paprika, cayenne pepper, and Parmesan cheese.
3. 3 Dip each piece of chicken into beaten eggs, then coat thoroughly with the flour mixture.
4. 4 Heat oil in a deep skillet or pot to 350°F (175°C).
5. 5 Fry chicken in batches until golden brown and cooked through, about 4-5 minutes per batch.
6. 6 Drain on paper towels and serve hot.

Equipment

• Deep skillet or pot
• Candy thermometer
• Slotted spoon

Variations

• Add a pinch of oregano for an Italian twist.
• Substitute panko breadcrumbs for a lighter coating.

Substitutions

• Use Greek yogurt if out of buttermilk.
• For a gluten-free option, substitute almond flour for all-purpose flour.

Pairings

• Pairs well with a crisp lager or a refreshing lemonade.

Nutrition

Tips

• For extra crispiness, double dip the chicken in the flour mixture.
• Ensure oil is at the correct temperature to avoid greasy bites.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes.

Freezing: Freeze uncooked bites on a baking sheet, then transfer to a freezer bag. Bake from frozen at 400°F for 20 minutes.

Serving Suggestions

• Serve with ranch dressing or a zesty aioli.
• Perfect with a side of coleslaw or sweet potato fries.

FAQ