Munch Chicken
Get ready to indulge in the ultimate crispy snack with Munch Chicken—a bite-sized, golden-fried delight that's perfect for any occasion. This crowd-pleasing recipe starts with tender boneless chicken breast marinated in tangy buttermilk and a blend of spices like garlic powder, black pepper, and paprika, ensuring every bite is flavorful and juicy. The chicken is then double-dredged in a mixture of flour, cornstarch, and baking powder for an ultra-crispy coating before being fried to perfection. Ready in just 35 minutes, this quick and easy recipe is ideal for a game day appetizer, party snack, or family treat. Serve it hot with your favorite dipping sauce for a savory, finger-licking experience that's impossible to resist. Keywords: crispy chicken recipe, fried chicken bites, easy snack ideas, homemade appetizer, buttermilk chicken.
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Recipe Information
Ingredients
- 500 grams boneless chicken breast
- 250 ml buttermilk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 150 grams all-purpose flour
- 50 grams cornstarch
- 1 teaspoon baking powder
- 2 eggs
- 2 tablespoons water
- 500 ml vegetable oil
- 1 serving optional dipping sauce
Instructions
Cut the boneless chicken breasts into bite-sized pieces and place them in a large bowl.
Pour the buttermilk over the chicken, then add 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Mix well, cover, and let marinate in the refrigerator for at least 1 hour (or up to overnight for extra flavor).
In a shallow dish, combine the flour, cornstarch, baking powder, remaining salt, black pepper, garlic powder, and paprika. Mix until evenly distributed.
In a separate bowl, whisk together the eggs and water to create an egg wash.
Remove the chicken from the buttermilk marinade, shaking off any excess. Dredge each piece of chicken in the flour mixture, then dip it into the egg wash, and finally coat it again in the flour mixture. Press lightly to ensure an even coating.
Heat the vegetable oil in a deep frying pan or pot to 175°C (350°F).
Fry the chicken pieces in batches to avoid overcrowding the pan. Cook for 4–5 minutes per batch, turning occasionally, until the chicken is golden brown and fully cooked (internal temperature should reach 74°C or 165°F).
Remove the chicken from the oil and place on a wire rack or paper towel-lined plate to drain excess oil.
Serve hot with your favorite dipping sauce for a delicious snack or appetizer!
Nutrition Facts
Calories |
5635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 483.6 g | 620% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 287.0 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 7434 mg | 323% | |
| Total Carbohydrate | 185.5 g | 67% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 15.6 g | ||
| Protein | 178.5 g | 357% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 471 mg | 36% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2195 mg | 47% | |
*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.
