These bite-sized fried chicken pieces are coated in a perfectly seasoned, ultra-crispy crust and served with a cool, creamy homemade ranch dip. Perfect for game day, parties, or a family dinner.

Prep Time: 20 minutes
Cook Time: 15 minutes
Marinating Time: 30 minutes (optional but recommended)
Total Time: 1 hour 5 minutes
Servings: 6

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Ingredients

For the Chicken

• 2 lbs (900 g) boneless, skinless chicken breasts or thighs, cut into 1½-inch pieces
• 2 cups (480 ml) buttermilk
• 1 teaspoon hot sauce (optional)
• 2 cups (250 g) all-purpose flour
• ½ cup (65 g) cornstarch
• 2 teaspoons paprika
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (optional)
• Vegetable or canola oil, for frying

For the Creamy Ranch Dip

• ½ cup (120 g) mayonnaise
• ½ cup (120 g) sour cream
• 2 tablespoons buttermilk
• 1 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped chives
• Salt and black pepper, to taste

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Equipment

• Deep frying pan or Dutch oven
• Cooking thermometer
• Mixing bowls
• Wire rack
• Paper towels
• Tongs

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Instructions

1. Marinate the Chicken

• In a bowl, combine buttermilk and hot sauce.
• Add the chicken pieces, cover, and refrigerate for 30 minutes (or up to 8 hours).

2. Prepare the Coating

In a large bowl, mix together:

• Flour
• Cornstarch
• Paprika
• Smoked paprika
• Garlic powder
• Onion powder
• Oregano
• Thyme
• Salt
• Black pepper
• Cayenne (if using)

3. Coat the Chicken

• Remove the chicken from the marinade, allowing the excess to drip off.
• Coat each piece thoroughly in the seasoned flour.
• For extra crunch, dip each piece back into the buttermilk, then coat again in the flour mixture.
• Let the coated chicken rest for 10 minutes before frying.

4. Fry

• Heat oil to 350°F (175°C).
• Fry the chicken in batches for 5–7 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
• Transfer to a wire rack to drain.

5. Make the Ranch Dip

Whisk together:

• Mayonnaise
• Sour cream
• Buttermilk
• Lemon juice
• Dijon mustard
• Garlic powder
• Onion powder
• Dill
• Parsley
• Chives
• Salt and pepper

Chill for 15 minutes before serving.

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Serving Suggestions

Serve with:

• French fries
• Coleslaw
• Potato wedges
• Corn on the cob
• Pickles
• Celery and carrot sticks
• Extra ranch or your favourite dipping sauce

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Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze cooked chicken for up to 2 months.

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Reheating

• Oven: 400°F (200°C) for 10–12 minutes.
• Air Fryer: 375°F (190°C) for 4–6 minutes.
• Avoid microwaving if you want to keep the coating crispy.

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Tips for the Crispiest Chicken

• Double-coat the chicken for an extra crunchy crust.
• Let the coated chicken rest before frying to help the coating adhere.
• Fry in small batches to keep the oil temperature steady.
• Use a wire rack instead of paper towels after frying to prevent the bottom from becoming soggy.

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Nutrition (Approximate per serving)

• Calories: 520
• Protein: 34 g
• Carbohydrates: 27 g
• Fat: 29 g
• Saturated Fat: 6 g
• Fibre: 1 g
• Sugar: 3 g
• Sodium: 720 mg

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Nut Information

Nut-Free Ingredients

• Chicken
• Buttermilk
• Flour
• Cornstarch
• Herbs and spices
• Mayonnaise
• Sour cream
• Lemon juice
• Fresh herbs

Contains

• ✔ Milk (buttermilk, sour cream)
• ✔ Eggs (mayonnaise)
• ✔ Wheat (all-purpose flour)

Does NOT Contain

• Peanuts
• Tree nuts
• Soy (depending on the mayonnaise brand)
• Fish
• Shellfish
• Sesame

Cross-Contamination Note:
If serving someone with a severe nut allergy, check labels on the flour, seasonings, mayonnaise, and dairy products to ensure they are produced in a nut-free facility and fry in clean oil that has not been used for foods containing allergens.

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Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless chicken thighs are juicier and very forgiving, making them an excellent choice.

Can I make these in an air fryer?

Yes. Spray the coated chicken lightly with oil and air fry at 400°F (200°C) for 10–14 minutes, turning halfway through, until the internal temperature reaches 165°F (74°C).

Why use cornstarch in the coating?

Cornstarch helps create a lighter, crispier crust that stays crunchy longer.

Can I prepare the chicken ahead of time?

Yes. Marinate the chicken up to 8 hours in advance. You can also coat it and refrigerate it for up to 1 hour before frying.

How do I know when the chicken is fully cooked?

Use an instant-read thermometer. The thickest part of each piece should reach 165°F (74°C).

Can I make the ranch dip ahead of time?

Absolutely. It can be refrigerated in an airtight container for up to 3 days, and the flavour improves as it chills.

What other dipping sauces go well with these chicken bites?

Honey mustard, buffalo sauce, barbecue sauce, spicy mayo, garlic aioli, chipotle ranch, or sweet chilli sauce are all delicious alternatives.