Description
Crispy Honey Mustard Chicken Bites
“Golden, crunchy, and smothered in a creamy honey mustard sauce—these bite-sized chicken pieces are dangerously addictive!”
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts (cut into bite-sized pieces)
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
Oil for frying
For the Honey Mustard Sauce:
1/4 cup honey
1/4 cup Dijon mustard
2 tbsp mayonnaise
1 tbsp lemon juice
1/2 tsp garlic powder
Instructions
Marinate the Chicken
In a bowl, mix chicken pieces with buttermilk. Let it marinate for at least 30 minutes (or overnight for extra tenderness).
Prepare the Coating
In a separate bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
Coat & Fry
Heat oil in a deep pan to 350°F (175°C).
Remove chicken from buttermilk and dredge in the flour mixture, pressing firmly to coat well.
Fry in batches until golden brown and crispy (about 4-5 minutes per batch). Drain on paper towels.
Make the Sauce
In a small bowl, mix honey, Dijon mustard, mayo, lemon juice, and garlic powder. Whisk until smooth.
Assemble & Serve
Drizzle the honey mustard sauce over the crispy chicken bites. Garnish with chopped parsley.
Serve immediately and enjoy the crunch!
Perfect as a snack, appetizer, or party favorite—get ready to impress with these crispy, flavorful bites!
Let me know if you need any tweaks!
Step-by-Step Guide
1. Prep the Chicken: Cut two chicken breasts into uniform, 1-inch pieces to ensure even cooking. Place them in a bowl and cover with 1 cup of buttermilk. Cover and refrigerate.
2. Mix Dry Ingredients: In a shallow dish, thoroughly combine 1 cup flour, 1/2 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
3. Heat the Oil: Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5 inches. Heat over medium-high to 350°F (175°C). Use a thermometer for accuracy.
4. Dredge and Fry: Working in batches, remove chicken pieces from buttermilk, letting excess drip off. Dredge heavily in the flour mixture, pressing to adhere. Carefully place in hot oil. Fry for 4-5 minutes until deeply golden and internal temperature reaches 165°F. Drain on a wire rack over paper towels.
5. Make Sauce & Serve: Whisk all sauce ingredients in a bowl until creamy. Toss fried chicken bites in sauce or serve sauce on the side for dipping.
Serving Suggestions
Serve these bites hot for the best texture. For a party, present them on a platter with toothpicks and extra sauce on the side. They pair wonderfully with cooling sides like a simple green salad, celery sticks, or carrot sticks. For a heartier meal, serve alongside garlic mashed potatoes or in a wrap with lettuce and tomato.
How-to Summary
Cut chicken, marinate in buttermilk. Mix flour, cornstarch, and spices for coating. Heat oil to 350°F. Dredge marinated chicken in dry mix and fry until golden and cooked through. Whisk honey, Dijon mustard, mayonnaise, lemon juice, and garlic powder for sauce. Toss chicken in sauce or serve as a dip.
Frequently Asked Questions
Can I bake these instead of frying? Yes. For a baked version, place coated bites on a parchment-lined baking sheet, spray with oil, and bake at 425°F for 15-20 minutes, flipping halfway. They will be less crispy but still delicious.
How do I store and reheat leftovers? Store unsauced chicken in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 375°F for 5-10 minutes to restore crispiness. Add sauce after reheating.
What can I use instead of buttermilk? Make a quick substitute by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using.
Why is my coating falling off? This often happens if the oil isn’t hot enough, causing the coating to soak up oil before it sets. Ensure oil is at 350°F before adding chicken, and press the coating on firmly.
Can I make the sauce ahead of time? Absolutely. The honey mustard sauce can be made up to 5 days in advance and stored in the refrigerator. Let it come to room temperature before serving for best consistency.
Common Mistakes to Avoid
- Overcrowding the Pan: Frying too many pieces at once drops the oil temperature, leading to soggy, greasy chicken. Fry in small batches.
- Inconsistent Chicken Size: Uneven pieces result in some being undercooked while others overcook. Aim for uniform bites.
- Saucing Too Early: Tossing all the chicken in the sauce before serving will make it lose its crunch. Sauce only what will be eaten immediately.
- Skipping the Thermometer: Guessing the oil temperature is a common error. A kitchen thermometer is key for perfect frying.
Conclusion
These Crispy Honey Mustard Chicken Bites are the ultimate crowd-pleaser, combining a perfectly seasoned, crunchy exterior with a tangy-sweet sauce. By following the step-by-step guide and heeding the common mistakes, you’ll achieve restaurant-quality results at home. Whether for game day, a party, or a fun family dinner, this recipe is guaranteed to deliver on flavor and satisfying crunch. Enjoy the delicious results of your efforts!