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Serve hot with dipping sauces like honey mustard, ranch, or spicy ketchup. These chicken bites are best eaten fresh but can be refrigerated for up to 2 days. To reheat and maintain crispiness, place in an oven at 180°C (350°F) for 10–12 minutes.
Variations:
Swap chicken for turkey or tofu for a twist.
Add crushed cornflakes to the flour for an ultra-crunchy texture.
Marinate the chicken in buttermilk for 1 hour before coating for extra tenderness.
Spice it up with chili flakes or a dash of hot sauce in the egg wash.
FAQ:
Can I bake these instead of frying?
Yes, though they won’t be as crispy. Bake at 200°C (400°F) on a greased rack for 20–25 minutes, flipping halfway.
Can I make these gluten-free?
Use gluten-free flour and cornstarch. Double-check spices for hidden gluten.
What oil is best for frying?
Neutral oils like canola, vegetable, or sunflower oil work best due to their high smoke point.
Can I freeze them?
Yes. Freeze after frying and cooling. Reheat in the oven for crispiness.
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