These crispy bite sized chicken go amazingly with our sweet creamy honey sesame dip. Perfect for sharing as a snack or appetizer.
I did something bad this month that probably wasn’t such a good idea but I just couldn’t help myself!
I set up a deep fryer and now I am deep frying everything! I-mean-everything. Fries\donuts\cheese sticks\deep fried pickles\soon to be churros and yes we can’t forget the fried chicken.
I think we had fried chicken almost every other day for the past 2 weeks in every possible form because I was so bent on making a fantastic fried chicken that I can call my own.
In the process we had:
- Soggy fried chicken. (Imagine biting into a sponge of oil. Yea, kinda gross, wouldn’t recommend it.)
- Lesson 1: Don’t set the oil temperature too low because it doesn’t cook fast enough and the batter just sucks up all the oil in the process.
- Raw fried chicken because you know, Terry loves feeding me raw chicken. (Seems to be a biweekly occurrence here. :P)
- Lesson 2: Don’t set your oil too hot it cooks the outside fine but the centre of the chicken is raw.
- Chicken that would suck the moisture right out of your mouth
- Lesson 3: Don’t over cook the chicken
- Chicken that was hard as rocks
- Lesson 4: Don’t over cook the chicken 😛
The worst part? Well, you know it is kind of of that time of the year where we also indulge on Christmas treats and big festive dinners?…and let me tell you friends. The bloat is real.
But despite all this the journey was worth it and isn’t that all that really matters?
Shall we begin?
Most of the ingredients are standard ingredients that you should be able to find in a local supermarket.
Most crispy chicken recipes call for potato starch, but since this was a hard to find ingredient I opted for potato flour instead. I found this at my local bulk ingredient store but I have seen this at my local grocery store as well.
Potato starch and potato flour are slightly different. Potato starch is a more white colour and a finer texture (like corn starch), potato flour has a slight pale colour to it and is fine as well but not as fine as the starch.
If you can find potato starch, use that instead of potato flour! It will create an even crispier chicken. If you can’t find potato starch or potato flour, you can substitute it with corn starch but the results won’t be as crispy.
CREAMY HONEY SESAME DIP
For the detailed instructions on how to make the dip, you can grab the recipe card here: Creamy Honey Sesame Dip.
PREPPING THE CHICKEN
Cut the chicken into uniform sizes so they cook evenly (1/2 inch to 1 inch), once that is done, it should be marinated in buttermilk overnight or for at least 4 hours.
Once the chicken is done marinating, we can now coat the chicken with these steps:
- Remove chicken from the buttermilk
- Lightly coat the chicken in the flour mixture, dust off any excess flour.
Tip #1: When you start your first layer of flour dusting, don’t over do it. You only want a light coating to create a ‘glue’ affect for the rest of the layers. Too much flour on the first layering will produce a thick skin which won’t stick to the chicken, so when you take your first bite the whole batter slips right off.
- Lightly coat the chicken in the egg mixture
- Coat the chicken with flour again (Don’t worry about perfectly coating it evenly, the messier it is the more texture your chicken will have, the crispier it will be! :))
- Repeat steps 3 and 4, if you want the chicken to have more batter.
We tested this recipe with different amounts of layers of egg and flour to see which one would turn out the crispiest. To be honest, I don’t think I could really tell the difference. The only major difference we noticed was that the one that was layered with 3 layers of egg and flour had a thicker batter. I personally preferred the one with the 2 coatings.
FRYING THE CHICKEN
When you deep fry chicken, you always want to double fry it. It will give you a crispier chicken, and who doesn’t love that?
To start the first fry, always do it at a lower temperature so you don’t overcook it before you do the second fry. We adjusted our deep fryer to 320F and fried it for 1 minute.
Tip #2: Don’t overcrowd the fryer or pan, if you add too many pieces at once it will drop the temperature of the oil which will make the chicken less crispy.
(If you are doing it in pot, we highly suggest a thermometer since all stoves are set differently)
After 1 minute we pulled it out and let it rest for 1 minute.
For the second fry, we bumped the temperature to 350F, and cooked it for 3-4 minutes.
You’re probably thinking I am insane, because we’ve cooked the chicken for a total of 5 minutes right?
Let me explain! 🙂 Most of the time, we cook chicken longer because they are bigger pieces or that they have a bone in. These pieces are small, and are boneless, so they cook more quickly.
Update: I was asked what type of oil would be ideal for deep frying. I prefer to use peanut oil however peanut oil may be hard to find and sometimes it can be quite pricey. An good alternative to peanut oil would be canola oil, which is a lot more common and cheaper. Why? These oils have a high smoking point, which means that it takes a higher temperature to make it smoke so it can reach higher heat levels which is what would give you a crisper chicken.
Ta-da! We are done! 🙂 Crispy bite sizes chicken with a dip! Great snack and party appetizers!
Tip #3: These can be reheated in the oven! So they make great party snacks!
DIP ALTERNATIVES TO SWITCH THINGS UP!
Let us know if you make these with #pupswithchopsticks, we want to hear how they turned out for you!
These crispy bite sized chicken go amazingly with our sweet creamy honey sesame dip. Perfect for sharing.
- 4 boneless chicken thighs
- 1/2-1 cup buttermilk
- 2 eggs
- 1/2 cup potato flour or potato starch
- 1/2 cup flour
- 3-4 tsp garlic powder
- 1 1/2 tsp salt
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp cayenne
- 1 tsp pepper
- 1/2 tsp cumin
- Recipe for the dip is here: http://pupswithchopsticks.com/creamy-honey-sesame-dip/
Cut up the chicken into 1/2 to 1 inch sized chunks put it in a bowl with 1/2-1 cup of buttermilk
Refrigerate overnight or for a 4 hours.
In a medium bowl, beat the eggs and set aside.
In another medium bowl, combine all the dry ingredients.
Set deep fryer to 320F
Take each chicken piece, lightly coat it in the flour mix and dust off excess
Coat it with the egg mixture
Dredge it again in the flour mixture
(Repeat the egg and flour dredge if you want a thicker batter)
Deep fry the chicken for 1 minute
Let it rest on paper towel or newspaper for 1 minute
Set the deep fryer to 350F
Add the chicken back in and cook for 3-4 minutes.
Let it cool and dry out on paper towel or newspaper for a few minutes
Creamy Honey Sesame Dip recipe