Ingredients
Scale
For the Chicken:
- 1.5 to 2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 1 cup all-purpose flour
- ½ cup cornstarch
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- 2 large eggs, beaten
- Vegetable or canola oil for frying (2-3 cups)
For the Hot Honey Glaze:
- ½ cup honey
- 3 tablespoons hot sauce (Frank’s RedHot or your favorite)
- 2 tablespoons unsalted butter
- 1 tablespoon apple cider vinegar
- ½ teaspoon red pepper flakes (optional, for extra heat)
- ¼ teaspoon salt
For Serving:
- Fresh parsley or cilantro, chopped
- Sesame seeds
- Ranch or blue cheese dressing for dipping
Instructions
- Prep the Chicken – Pat the chicken pieces completely dry with paper towels. This is crucial for crispy coating! Cut into uniform 1-inch pieces so they cook evenly. Season lightly with salt and pepper.
- Set Up Dredging Station – In a shallow bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne (if using). In a second bowl, beat the eggs with a splash of water. Place a third portion of the flour mixture in another bowl for a final coating (or use the same bowl, working in batches).
- Coat the Chicken – Working in batches, dredge chicken pieces in the flour mixture, coating completely and shaking off excess. Dip in beaten egg, letting excess drip off. Return to flour mixture for a final coat, pressing gently to adhere. Place coated pieces on a plate or baking sheet.
- Heat the Oil – Pour oil into your heavy skillet or Dutch oven to a depth of 1½ to 2 inches. Heat over medium-high heat until it reaches 350°F on a thermometer. If you don’t have a thermometer, test by dropping a small piece of the coating mixture into the oil—it should sizzle immediately and rise to the surface.
- Fry the Chicken – Working in batches (don’t crowd the pan!), carefully add chicken pieces to the hot oil using tongs. Fry for 4-5 minutes, turning occasionally, until deep golden brown and cooked through (internal temperature of 165°F). The pieces should be crispy and floating.
- Drain – Remove fried chicken with a spider strainer or slotted spoon and place on a wire rack set over a baking sheet (or paper towel-lined plate). Let the oil return to 350°F between batches.
- Make the Hot Honey Glaze – While the last batch fries, combine honey, hot sauce, butter, apple cider vinegar, red pepper flakes (if using), and salt in a small saucepan over medium heat. Whisk until butter melts and everything is well combined. Let it simmer for 1-2 minutes until slightly thickened. Taste and adjust heat/sweetness to your preference.
- Toss with Glaze – Place all the fried chicken bites in a large bowl. Pour the hot honey glaze over the top and toss gently but thoroughly until every piece is coated in that glossy, sticky goodness.
- Garnish and Serve – Transfer to a serving platter, sprinkle with chopped fresh herbs and sesame seeds if desired. Serve immediately while hot and crispy, with ranch or blue cheese dressing on the side for dipping.
Notes
- Oil Temperature is Key: Keep oil at 350°F. Too hot and the coating burns before chicken cooks; too cool and chicken absorbs oil and becomes greasy.
- Don’t Overcrowd: Frying too many pieces at once drops the oil temperature dramatically. Work in batches of 6-8 pieces.
- Double Coating: The double-dip in flour mixture (flour-egg-flour) creates extra crunch.
- Glaze Timing: Make glaze while chicken fries so it’s fresh and warm when tossing. Warm glaze coats better than cold.
- Baked Option: For a lighter version, arrange coated chicken on a wire rack over a baking sheet, spray with cooking oil, and bake at 425°F for 20-25 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 5-6 chicken bites
- Calories: 385
- Sugar: 19g
- Sodium: 645mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 115mg