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–+ servings
Crispy Bang Bang Chicken Bites

Crispy Bang Bang Chicken Bites That Everyone Will Love

Crispy Bang Bang Chicken Bites are the perfect crowd-pleasing appetizer with a crunchy exterior and juicy inside.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 15 minutes
Total Time 45 minutes
Servings: 4 bites
Course: Appetizers
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Bites
  • 1 pound Chicken Tenders Substitute with chicken breasts if preferred.
  • 1 cup Buttermilk Or whole milk + vinegar/lemon juice.
  • 1 teaspoon Garlic Powder Fresh garlic can be substituted.
  • 1 teaspoon Onion Powder Can be omitted if unavailable.
  • 1 teaspoon Smoked Paprika Sweet paprika can be used for a milder taste.
  • 1 teaspoon Salt Use kosher salt for a subtler flavor.
  • 1/2 teaspoon Ground Black Pepper White pepper can be used for a more subtle taste.
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can be used, though texture will differ.
  • 1/2 cup All-Purpose Flour Gluten-free flour can be used.
  • 2 Large Eggs Can substitute with a flax egg for a vegan option.
  • 1/2 cup Avocado Oil Can use canola or vegetable oil.
For the Bang Bang Sauce
  • 1/2 cup Mayonnaise Greek yogurt can be a lighter alternative.
  • 1/4 cup Sweet Chili Sauce Substitute with honey or agave if desired.
  • 1 tablespoon Sriracha Adjust according to heat preference.
  • 1 teaspoon Honey Optional; omit if sweet chili sauce is sweet enough.
  • 1 tablespoon Rice Vinegar Can replace with apple cider vinegar or white vinegar.

Equipment

  • Large bowl
  • Skillet
  • wire rack
  • measuring cups
  • measuring spoons
  • Plates

Method
 

Step-by-Step Instructions
  1. Cut the chicken tenders in half to create bite-sized pieces.
  2. In a bowl, whisk together buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper.
  3. Add chicken pieces to the marinade and cover. Refrigerate for at least 15 minutes.
  4. Spread all-purpose flour on a plate, beat the eggs in a bowl, and place panko breadcrumbs on another plate.
  5. Dredge chicken in flour, dip into eggs, and then press into panko breadcrumbs.
  6. Heat avocado oil in a skillet over medium-high heat to 350°F.
  7. Fry chicken in batches for 3-4 minutes per side until golden brown and cooked through.
  8. Combine mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a bowl to create the sauce.
  9. Toss chicken bites in the sauce or drizzle over them before serving warm.

Nutrition

Serving: 4bitesCalories: 320kcalCarbohydrates: 20gProtein: 25gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 160mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in a preheated oven at 400°F for optimal crispiness.

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