Crunchy Chicken Pieces
Get ready to savor the irresistible crunch of homemade 'Crunchy Chicken Pieces'—a family-friendly recipe that's perfect for weeknight dinners or party platters! Tender chicken breast chunks are marinated in tangy buttermilk infused with garlic, paprika, and a hint of black pepper for an explosion of flavor in every bite. The triple-coating process—flour, egg wash, and crispy panko breadcrumbs—creates a golden, ultra-crispy exterior that stays crunchy even after frying. With just 20 minutes of prep and a quick fry time, these bite-sized delights are easy to make and incredibly satisfying. Serve them hot with your favorite dipping sauce or alongside fries and a fresh green salad for the ultimate comfort meal. Perfect for chicken lovers, this recipe is sure to be a hit at your table!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 240 ml buttermilk
- 120 grams all-purpose flour
- 150 grams panko breadcrumbs
- 2 units egg
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 500 ml vegetable oil
Instructions
Cut the chicken breasts into bite-sized pieces (about 1.5 inches each) and set aside.
In a large bowl, combine the buttermilk, garlic powder, paprika, salt, and black pepper. Add the chicken pieces to the bowl and toss well to ensure all pieces are coated. Cover and refrigerate for at least 30 minutes or up to 8 hours for extra flavor.
Prepare three separate bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Remove the marinated chicken pieces from the refrigerator. Take each piece, coat it first in the flour, then dip it into the beaten egg, and finally coat it evenly with panko breadcrumbs. Repeat the process for all chicken pieces and set them aside on a tray.
Heat the vegetable oil in a deep pan or fryer over medium-high heat until it reaches 175°C (350°F). Test the oil with a small piece of breadcrumb—it should sizzle immediately.
Carefully lower 5–6 breaded chicken pieces into the hot oil using tongs, ensuring not to overcrowd the pan. Fry for 4–5 minutes, turning occasionally, until the chicken is golden brown and crispy.
Remove the cooked chicken pieces and place them on a plate lined with paper towels to drain excess oil. Repeat the frying process for the remaining chicken pieces.
Serve hot with your favorite dipping sauce or as part of a meal with sides like fries or salad.
Nutrition Facts
Calories |
5882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 488.7 g | 627% | |
| Saturated Fat | 76.0 g | 380% | |
| Polyunsaturated Fat | 290.5 g | ||
| Cholesterol | 849 mg | 283% | |
| Sodium | 5479 mg | 238% | |
| Total Carbohydrate | 226.7 g | 82% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 23.6 g | ||
| Protein | 194.5 g | 389% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 481 mg | 37% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2101 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
