Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 pounds of boneless, skinless chicken breast into 1-inch pieces and pat them thoroughly dry with paper towels.

2. 2

   In a medium bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of cornstarch, 1 teaspoon of baking powder, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1.5 teaspoons of kosher salt, 0.5 teaspoon of black pepper, and 1.5 teaspoons of chipotle powder until well combined.

3. 3

   Pour 1.5 cups of buttermilk into another shallow bowl; dip each chicken piece into the buttermilk, letting any excess drip off, then dredge thoroughly in the flour mixture, ensuring it is fully coated.

4. 4

   Heat 6 cups of canola oil in a large heavy-bottomed pot or Dutch oven over medium-high heat to 350 degrees Fahrenheit (175 degrees Celsius).

5. 5

   Carefully deep-fry the chicken bites in batches for 5-7 minutes per batch, or until golden brown and cooked through, maintaining the oil temperature; remove with a slotted spoon and place on a wire rack set over paper towels.

6. 6

   In a small saucepan, melt 0.25 cup of unsalted butter over medium heat, then stir in 0.5 cup of honey, 1 tablespoon of apple cider vinegar, and 0.5 teaspoon of chipotle powder until the mixture is smooth and heated through.

7. 7

   Transfer the fried chicken bites to a large bowl, pour the chipotle honey butter sauce over them, and toss gently to ensure each piece is evenly coated.