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Crispy Cowboy Butter Chicken Bites Easy Game Day Recipe

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These crispy cowboy butter chicken bites are a quick and easy game day snack, featuring tender chicken coated in a crunchy flour and cornmeal mix, tossed in a rich, buttery, garlicky cowboy butter sauce with fresh herbs and a hint of spice.

Ingredients

Scale
  • 1½ pounds (680 g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • ¾ cup (95 g) all-purpose flour
  • ¼ cup (30 g) yellow cornmeal
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 large eggs, beaten
  • Vegetable oil or canola oil for frying (about 1-2 cups)
  • 6 tablespoons (85 g) unsalted butter
  • 3 cloves garlic, minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon fresh lemon juice

Instructions

  1. Rinse and pat dry 1½ pounds (680 g) boneless, skinless chicken breasts. Cut into 1-inch bite-sized pieces. Set aside.
  2. In a large bowl, combine ¾ cup (95 g) all-purpose flour, ¼ cup (30 g) yellow cornmeal, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir well to blend the spices evenly.
  3. In a separate bowl, beat 2 large eggs until smooth.
  4. Working in batches, dip the chicken pieces into the egg, then dredge thoroughly in the flour-cornmeal mixture. Press lightly to make sure the coating adheres well. Place coated pieces on a wire rack or tray while you prep the rest.
  5. Pour vegetable or canola oil into a heavy skillet until it’s about ½ inch deep (roughly 1-2 cups). Heat over medium-high heat until it reaches about 350°F (175°C). Test by dropping a little flour mixture into the oil — it should sizzle immediately.
  6. Carefully place chicken bites into the hot oil in a single layer, avoiding overcrowding. Fry for about 3-4 minutes per side, turning once, until golden brown and cooked through (internal temp should be 165°F/74°C). Use tongs to turn and remove each piece.
  7. Transfer fried chicken bites to a paper towel-lined plate to soak up excess oil.
  8. In a small saucepan over medium heat, melt 6 tablespoons (85 g) unsalted butter. Let it brown slightly but not burn, noticing a nutty aroma and small browned bits forming.
  9. Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly.
  10. Stir in 1 tablespoon chopped parsley, 1 tablespoon chopped chives, 1 teaspoon fresh thyme leaves, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper, salt, and black pepper to taste. Cook for another 1-2 minutes.
  11. Remove from heat and stir in 1 teaspoon fresh lemon juice.
  12. Place the crispy chicken bites in a large bowl, pour the warm cowboy butter sauce over them, and toss gently to coat every bite.

Notes

Keep oil temperature around 350°F (175°C) for best results. Fry in small batches to avoid overcrowding. For extra crispiness, double dredge the chicken. Brown the butter slowly for a nutty flavor. Use fresh herbs for best taste. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven at 375°F (190°C) for 8-10 minutes. Avoid microwaving to keep coating crispy.

Nutrition

Keywords: chicken bites, cowboy butter, game day recipe, crispy chicken, finger food, snack, fried chicken, buttery sauce, southwestern flavor

Find it online: https://yumnode.com/crispy-cowboy-butter-chicken-bites-easy-game-day-recipe/