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Longhorn Spicy Chicken Bites are a perfect mix of crispy exterior and bold spicy flavor that come together in under 40 minutes. This recipe brings a satisfying crunch and a kick of heat to your table whether you serve it as an appetizer or a main course. It has quickly become one of my go-to dishes when I want something flavorful but simple enough to prepare on a weeknight.
I first made these during a casual game night and everyone couldn’t stop reaching for more. The combination of that crispy coating with the spicy honey butter sauce is seriously addictive.
Ingredients
- Chicken breast cut into bite-sized pieces: choose fresh chicken for the best texture and flavor
- All-purpose flour: forms the crispy coating, make sure it’s fresh for even frying
- Paprika: adds smoky warmth; using sweet paprika can mellow the heat a little
- Garlic powder: for savory depth in both the coating and sauce
- Onion powder: enhances overall flavor subtly
- Salt: essential for seasoning
- Black pepper: adds mild heat complexity
- Cayenne pepper: provides the main spicy kick, adjust according to your heat preference
- Buttermilk: this tenderizes the chicken; fresh buttermilk is key for perfect coating adhesion
- Vegetable oil for frying: choose one with a high smoke point like canola or peanut oil
- Hot sauce: pick your favorite brand for the sauce’s heat and tang
- Honey: balances the spiciness with sweetness
- Melted butter: adds richness to the sauce
- Vinegar: optional but adds a nice tang to cut through the richness
Step-by-Step Instructions
- Prepare the Chicken:
- Cut the chicken breasts into uniform bite-sized pieces about one inch each. Season them thoroughly with salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Toss well so every piece is coated evenly with the spice blend.
- Coat the Chicken:
- Pour buttermilk into one shallow bowl and the flour into another. Dip each seasoned chicken piece first into the buttermilk, allowing excess to drip off, then dredge completely in flour. Make sure each piece has a nice even coat with no patches uncovered. This will give you that crispy crust on frying.
- Fry the Chicken:
- Heat vegetable oil to 350 degrees Fahrenheit in a deep pan or fryer. Work in batches to avoid crowding and fry the chicken for 4 to 5 minutes until golden brown and crisp. Use tongs or a slotted spoon to remove the pieces and set them on paper towels to drain excess oil while you finish the rest.
- Prepare the Sauce:
- In a small bowl, combine hot sauce, honey, melted butter, garlic powder, and vinegar if using. Stir steadily until smooth and well blended. The sauce should have a nice balance of heat, sweetness, and richness.
- Toss the Chicken in the Sauce:
- Place the drained fried chicken in a large mixing bowl. Pour the sauce over the chicken bites and toss gently until each piece is coated generously in the sauce.
- Serve:
- Serve your Longhorn Spicy Chicken Bites hot. They pair wonderfully with ranch or blue cheese dressing, celery sticks, or your favorite dipping sides.
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The cayenne pepper is my favorite ingredient here because it provides that sharp heat that lingers just long enough to make every bite exciting. I remember the first time I served these at a family gathering and the spicy sauce got everyone talking about how much they loved the perfect balance of heat and sweetness.
Storage tips
Store leftover chicken bites in an airtight container in the refrigerator for up to three days. Reheat gently in the oven at 350 degrees Fahrenheit to maintain the crispiness rather than microwaving which can make them soggy.
Ingredient substitutions
If buttermilk is not available you can make a quick substitute by adding one tablespoon of lemon juice or white vinegar to one cup of milk and letting it sit for five minutes. For flour you can also try a blend of half all-purpose and half corn starch for extra crunch. Use smoked paprika in the coating for a deeper, smokier flavor profile.
Serving suggestions
Serve alongside cooling coleslaw, a fresh green salad, or crispy fries. Consider a side of ranch dip to temper the spiciness or pair with pickled vegetables for a tangy contrast. These bites also make excellent sandwich fillings when tucked into a soft bun with lettuce and a drizzle of extra sauce.
Cultural/historical context
Spicy fried chicken is deeply rooted in Southern American cooking, blending African, European, and Caribbean culinary traditions. The idea of soaking chicken in buttermilk to tenderize dates back centuries and is a hallmark of Southern comfort food. The addition of bold hot sauce in this recipe highlights modern American flavors with a nod to traditional spice blends.
Recipe FAQs
- → How do I achieve the perfect crispy texture?
Dipping the chicken in buttermilk before coating with seasoned flour helps the coating stick well. Frying at 350°F ensures a crispy exterior while keeping the inside juicy.
- → Can I adjust the spice level of the chicken bites?
Yes, simply reduce or increase the cayenne pepper and hot sauce quantities to match your preferred heat level.
- → What is the best oil to use for frying?
Vegetable oil works well due to its high smoke point, offering a clean taste and crisp finish.
- → How can I make the coating thicker and crunchier?
Double coating the chicken by dipping it again in buttermilk and flour before frying creates a thicker, crunchier crust.
- → Can I add extra flavor to the sauce?
Adding a pinch of smoked paprika to the sauce introduces a subtle smokiness that enhances the overall taste.
- → Is it important to drain the chicken after frying?
Draining on paper towels removes excess oil, keeping the chicken bites crispy and less greasy.