crispy chicken bites

You’re about to make crispy chicken bites. They have a crunchy outside and a juicy inside. The honey glaze is sticky and garlicky.

This easy snack combines Southern comfort with Korean-style glazing. It’s sweet, savory, and a bit spicy.

The recipe works with wings, tenders, boneless thighs, or cubed breasts. You can choose single or double frying for extra crunch. A buttermilk marinade with hot sauce, garlic powder, paprika, salt, and pepper tenderizes the meat.

It helps the breading stick in place.

Expect a prep time of 15–40 minutes. The marinade time is one hour to overnight. Cook time is about 15–30 minutes for four servings from 2 pounds of chicken.

Use a heavy skillet or deep fryer. Keep the oil at about 350°F. Drain on a wire rack to keep it crispy.

The final honey glazed chicken is made with honey, unsalted butter, minced garlic, and a splash of soy sauce or rice vinegar. Garnish with green onions and sesame seeds for a polished finish. Serve while warm for the best honey butter fried chicken experience.

Why You’ll Love This Recipe

This recipe is a hit with its mix of crunch and sweet-savory flavors. It’s perfect for parties or a quick weeknight meal. The buttermilk marinade makes the chicken tender. A special flour and cornstarch mix creates a crispy crust.

Double-dipping the chicken in the marinade and then in the flour mix makes the coating thick and stays crunchy. This keeps the honey butter fried chicken glaze from making it soggy.

Ingredients

Chicken: 1.5–2 lb wings, tenders, or cubed thighs or breasts, cut into bite-sized pieces.

Marinade: 1 cup buttermilk (or 3/4 cup with 1 egg), 1 tsp hot sauce optional, garlic powder, paprika, salt, black pepper, optional onion powder.

Breading: 1–1½ cups all-purpose flour, ½ cup cornstarch or 1/3 cup potato starch, 1 tsp baking powder optional, salt, black pepper, garlic powder, onion powder, paprika, ½ tsp cayenne to taste.

Frying oil: neutral oil such as vegetable, canola, or peanut; 1½–2 inches in a skillet or a deep fryer to 350°F (175°C).

Honey butter glaze: 1/3–1/2 cup honey, 2–6 tbsp unsalted butter, 1–3 tbsp soy sauce or 2 tbsp rice vinegar, 1–2 tbsp brown sugar optional, 4–6 cloves minced garlic, optional hot sauce, sesame oil to finish.

Garnish: sliced green onions, sesame seeds, a squeeze of lemon if you like honey garlic chicken with brightness.

Step-by-Step Instructions

1. Marinate: Whisk buttermilk with hot sauce, garlic powder, paprika, salt, and pepper. Add chicken and refrigerate one hour to overnight.
2. Prep breading: Combine flour, cornstarch or potato starch, baking powder, and seasonings in a large bowl or zipper bag.
3. Dredge: Let excess marinade drip off, then coat chicken in the dry mix. For a thicker crust, dip back into marinade and re-coat in flour mix.
4. Fry: Heat oil to 350°F. Fry in batches without crowding. Cook until done, about 4–6 minutes depending on size. For extra crisp, remove, drain briefly, then double-fry 2–3 minutes until deeply golden. Aim for 165°F internal temperature.
5. Drain: Transfer to a wire rack over a baking sheet to keep the crust crisp and prevent steaming.
6. Sauce: Melt butter in a small saucepan, sauté garlic briefly, then stir in honey, soy sauce or rice vinegar, and brown sugar if using. Simmer until slightly thickened.
7. Finish: Toss or drizzle warm glaze over the fried pieces so the coating stays crunchy but glossy. Garnish with sesame seeds and green onions.

Tips & Variations

Marinate overnight for the tenderest results. Use potato starch for a glassier, restaurant-style crunch.

For a viral chicken recipe, double-dip and double-fry to keep the crust crisp after saucing. Bake at 400°F on a rack for 25–30 minutes or air fry at 375°F for 15–18 minutes, spraying lightly with oil.

Make the honey butter fried chicken sauce ahead and reheat gently. Add more soy sauce or a splash of rice vinegar to push the glaze toward honey garlic chicken. For heat, mix in hot sauce or extra cayenne.

Turn this into an easy chicken snack by cutting pieces smaller and serving with toothpicks. For presentation, plate as honey glazed chicken bites over steamed rice or alongside pickles and slaw to balance sweetness and fat.

Serving Suggestions

Start by placing the honey glazed chicken in the center of the table. Arrange crispy chicken bites on a warm platter. Drizzle extra warm honey butter glaze on each guest’s plate for the perfect sweetness.

Add sliced green onions and sesame seeds for a pop of color and crunch.

Pair the chicken with classic sides like creamy mac and cheese or coleslaw. Cornbread waffles offer a sweet-savory twist. Mashed potatoes, garlic fried rice, steamed vegetables, or buttered noodles balance the dish.

For drinks, lemonade, sweet tea, or a crisp lager cut through the glaze nicely.

Leftover glaze is great on rice, roasted vegetables, or mashed potatoes. For a lighter option, serve honey garlic chicken on a bed of greens or with steamed broccoli. These ideas keep the dish lively, whether as a snack or appetizer.

FAQs

Can you use different chicken cuts? Yes — wings, tenders, boneless thighs, or breasts work. Bone-in pieces need longer cooking time; aim for 165°F internal temperature.

How do you keep the crust crispy after saucing? Double-fry or use a flour plus cornstarch or potato starch coating. Drain on a wire rack and pour warm glaze lightly so the crust stays crisp. Re-crisp leftovers in an oven or air fryer at 375°F for 5–7 minutes.

Do you have to deep-fry? No — bake at 400°F on a rack for 25–30 minutes (flip once) or air fry at 375°F for 15–18 minutes, spraying lightly with oil for even browning.

How thick should the glaze be? It should be pourable and slightly thickened, not syrupy. Bring to a slow boil, cool briefly, then drizzle so it clings to the crust.

Can the sauce be made ahead? Yes — store in an airtight container in the fridge up to 2 days and gently reheat before tossing with freshly fried chicken. Spice level is adjustable with cayenne, hot sauce, or gochugaru.

Printable Recipe Card

Yield: about 4 servings (1.5–2 lb chicken). Time: Prep 15–40 min (plus 1 hr–overnight marinating), Cook 15–30 min.

Ingredients: 2 lb chicken (tenders/thighs/wings), 1 cup buttermilk (or 3/4 cup + 1 egg), 1–1½ cups all-purpose flour, ½ cup cornstarch or potato starch, 1 tsp baking powder (optional), seasonings (salt, black pepper, garlic powder, onion powder, paprika, cayenne optional), oil for frying; Glaze: 1/3–1/2 cup honey, 2–6 tbsp unsalted butter, 1–3 tbsp soy sauce or 2 tbsp rice vinegar, 1–2 tbsp brown sugar (optional), 4–6 garlic cloves minced, hot sauce optional. Garnish: green onions, sesame seeds.

Quick method: Marinate → Dredge (double-dip optional) → Fry at 350°F in batches → Drain on rack → Make honey butter glaze (melt butter, add honey, garlic, soy or rice vinegar; simmer slightly) → Toss or drizzle warm glaze over chicken → Garnish and serve. Safety notes: keep oil at 350°F, avoid overcrowding, verify 165°F internal temp. This viral chicken recipe works as honey glazed chicken or honey garlic chicken and makes a perfect easy chicken snack.

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Honey Butter Fried Chicken Bites

These crispy chicken bites are crunchy on the outside, juicy inside, and coated in a sticky honey-garlic glaze inspired by Southern comfort and Korean-style flavors. The buttermilk marinade keeps the chicken tender, while a flour–cornstarch coating ensures a long-lasting crunch—even after saucing. Ideal for parties, weeknight meals, or a viral-style chicken snack.

Print Recipe Pin Recipe

Equipment

• Large bowl
• Skillet or deep fryer
• Wire rack + baking sheet
• Saucepan

Ingredients

  

• Chicken
• 1.5 –2 lb chicken wings tenders, boneless thighs, or cubed breasts (bite-sized pieces)
• Marinade
• 1 cup buttermilk or ¾ cup buttermilk + 1 egg
• 1 tsp hot sauce optional
• Garlic powder
• Paprika
• Salt
• Black pepper
• Optional: onion powder
• Breading
• 1 –1½ cups all-purpose flour
• ½ cup cornstarch or ⅓ cup potato starch
• 1 tsp baking powder optional
• Salt
• Black pepper
• Garlic powder
• Onion powder
• Paprika
• ½ tsp cayenne adjust to taste
• Frying Oil
• Neutral oil vegetable, canola, or peanut, enough for 1½–2 inches in a skillet
• Heat to 350°F 175°C
• Honey Butter Glaze
• ⅓ –½ cup honey
• 2 –6 tbsp unsalted butter
• 1 –3 tbsp soy sauce or 2 tbsp rice vinegar
• 1 –2 tbsp brown sugar optional
• 4 –6 cloves garlic minced
• Optional: hot sauce
• A few drops of sesame oil to finish
• Garnish
• Sliced green onions
• Sesame seeds
• Optional: lemon squeeze for brightness

Instructions

 

• Marinate the Chicken
• Whisk buttermilk, hot sauce, garlic powder, paprika, salt, and pepper.
• Add chicken pieces, coat well, and refrigerate 1 hour to overnight.
• Prepare the Breading
• In a large bowl or zip bag, mix flour, cornstarch (or potato starch), baking powder, and all seasonings.
• Dredge the Chicken
• Let excess marinade drip off.
• Coat chicken in the dry mix.
• For a thicker crunchy crust, dip back into the marinade and re-coat in the flour mix (double-dip).
• Fry
• Heat oil to 350°F.
• Fry chicken in batches 4–6 minutes, depending on size.
• For ultra-crisp chicken, double-fry: remove, rest 2 minutes, then fry again 2–3 minutes until deep golden.
• Internal temp should reach 165°F.
• Drain
• Place fried chicken on a wire rack set over a baking sheet—this keeps the crust crunchy.
• Make the Glaze
• In a saucepan, melt butter.
• Add garlic and sauté lightly.
• Mix in honey, soy sauce or rice vinegar, brown sugar (optional).
• Simmer until slightly thickened and glossy.
• Finish
• Toss fried chicken in the warm glaze (or drizzle it on).
• Garnish with sesame seeds and green onions.
• Serve immediately for the crispiest texture.

Notes

Marinate overnight for the juiciest chicken.

Potato starch creates an extra glassy, Korean-style crunch.

For extra viral-style crispiness: double-dip + double-fry.

Air-fryer: 375°F for 15–18 minutes, lightly spraying with oil.

Oven: 400°F on a rack, 25–30 minutes.

Make the glaze ahead and reheat gently before serving.

Add more soy or vinegar for a honey-garlic profile; add cayenne or hot sauce for heat.

Serve as bites, snack skewers, or over rice, noodles, or salads.