This Cilantro Lime Spicy Crispy Chicken Bites recipe has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CrispyCreations #CrispiestChicken #CollectiveBias
Chicken can be prepared countless ways. One of my favorites: Fried. You can’t go wrong with some crispy fried chicken. These Cilantro Lime Spicy Crispy Chicken Bites are bursting with flavor.
I have made dinner time a big deal. It is a daily must for family time. Most evenings the kids are even in the kitchen helping make dinner and setting the table. Having everyone in the kitchen, teaching the kids new recipes, and sitting down for dinner together is always a great evening.
One of our go-to meals is crispy fried chicken. The kids enjoy doing most of the prep work and making the perfect seasoning mixtures. The secret to the crispiest fried chicken? Argo® Corn Starch.
Argo® Corn Starch is the leading corn starch brand with over 100 years of quality and trust over multiple generations. Using Argo® Corn Starch makes fried chicken better, creating the crispiest chicken with an airy texture.
It is often used as a thickening agent for sauces and soups and elevates cooking & baking. It is a key ingredient in homemade sidewalk chalk and slime. Definitely, an all-around household staple.
Argo® Corn Starch is the secret to many delicious crispy recipes, including these Spicy Crispy Chicken Bites.
Spicy Crispy Chicken Bites Recipe
(scroll down for printable recipe)
- Marinade: 2 cups buttermilk, 1 tbsp black pepper, 2 tbsp paprika, 1 tbsp onion powder, 1 tbsp granulated garlic, 2 tbsp salt
- 3 chicken boneless chicken breasts, cut into 1-2″ cubes
- Vegetable or corn oil
- 1½ cup Argo® Corn Starch
- 1½ cup flour
- 1 tbsp seasoning salt
- 1 tbsp granulated garlic (or powder)
- 2 tbsp paprika
- 2 tbsp onion powder
- 1 tbsp white pepper (more for spicier)
- 1 tbsp cayenne pepper (more for spicier)
- 2 tbsp salt
Combine all marinade ingredients and mix thoroughly. Put the cubed chicken in the marinade, seal tightly and refrigerate for 4-24 hours.
When ready to make, preheat oil to 350° F in a large frypan or dutch oven. Use enough oil that will cover the chicken, when placed in the pan.
Mix the corn starch, flour, and remaining dry ingredients in a large bowl.
Shake excess marinade from chicken and heavily coat in the corn starch mixture.
Press additional corn starch mixture into the chicken for extra crispiness.
Gently place the chicken pieces in the oil pan, and do not overfill. Watch the oil temperature, as it may drop to 320°F, and that is ok. The stove temperature may need to be adjusted as you fry each batch of chicken if the oil temperature goes any lower (or higher than 350°F).
Fry for 5 – 8 minutes, depending on size, until chicken reaches 165°F internal temperature.
Place the chicken on a wire cooling rack on a baking sheet for a few minutes to catch excess drippings.
Serve finished chicken bites with fresh lime and cilantro. Season with salt and pepper, to taste.
You can just see the crispiness! No matter what kind of fried chicken you are making, add Argo® Corn Starch to the batter to get the perfect crispy coating.
- Marinade: 2 cups buttermilk, 1 tbsp black pepper, 2 tbsp paprika, 1 tbsp onion powder, 1 tbsp granulated garlic, 2 tbsp salt
- 3 chicken boneless chicken breasts, cut into 1-2" cubes
- Vegetable or corn oil
- 1½ cup Argo® Corn Starch
- 1½ cup flour
- 1 tbsp seasoning salt
- 1 tbsp granulated garlic (or powder)
- 2 tbsp paprika
- 2 tbsp onion powder
- 1 tbsp white pepper (more for spicier)
- 1 tbsp cayenne pepper (more for spicier)
- 2 tbsp salt
- Combine all marinade ingredients and mix thoroughly. Put the cubed chicken in the marinade, sealed tight and refrigerate for 4-24 hours.
- When ready to make, preheat vegetable oil to 350° F in a large frypan or dutch oven. Use enough oil that will cover the chicken, when placed in the pan.
- Mix the corn starch, flour, and remaining dry ingredients in a large bowl.
- Shake excess marinade from chicken and heavily coat in corn starch mixture.
- Press additional corn starch mixture into chicken for extra crispiness.
- Gently place the chicken pieces in the oil pan, and do not overfill. Watch the oil temperature, as it may drop to 320°F, and that is ok. The stove temperature may need to be adjusted as you fry each batch of chicken if the oil temperature goes any lower (or higher than 350°F).
- Fry 5 - 8 minutes, depending on size until chicken reaches 165°F internal temperature.
- Place the chicken on a wire cooling rack on a baking sheet for a few minutes catch the excess drippings.
- Serve finished chicken bites with fresh lime and cilantro. Add salt and pepper, to taste.
Visit Argo® here for more recipes.