Homemade Crispy Chicken Bits

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Here you can get crispy chicken bits that are tasty and crunchy~
You can make it even in the air-fryer.

Ingredients:

For the chicken:

2 lbs (900g) boneless chicken thighs or breasts, cut into small bite-sized pieces
1 cup buttermilk (or milk with 1 tbsp vinegar or lemon juice)
Salt and pepper

For the coating:

1 ½ cups all-purpose flour
2 tbsp cornstarch
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme or oregano
1 tsp salt
½ tsp black pepper
½ tsp cayenne pepper (optional, for heat)
1 cup panko breadcrumbs (for extra crunch)
Vegetable oil (for frying)

Instructions:

Marinate the chicken:
Season the chicken pieces with salt and pepper.
Pour buttermilk over the chicken, ensuring all pieces are coated.
Cover and refrigerate for at least 30 minutes (or up to 2 hours) to tenderize and add flavor.

Prepare the coating:
In a large bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, thyme, salt, pepper, and cayenne.
In a separate shallow dish, place the panko breadcrumbs.

Coat the chicken:
Remove chicken pieces from the buttermilk, allowing excess to drip off.
Dredge each piece in the seasoned flour mixture, pressing lightly to adhere.
Then dip back into the buttermilk briefly, and coat again in the flour mixture, pressing the panko breadcrumbs onto the surface for extra crunch.

Fry the chicken:
Heat vegetable oil in a deep frying pan or pot over medium-high heat to about 350°F (175°C).
Fry chicken in batches, not overcrowding the pan, for 4-6 minutes per batch, or until golden brown and cooked through (internal temperature 165°F/74°C).
Remove with a slotted spoon and drain on paper towels.

Serve:
Let the chicken bits rest for a few minutes before serving.
Enjoy with your favorite dipping sauces!