Fried Chicken Chunks Recipe

Chicken breast: Cut into chunks, this is the main protein of the dish.

All-purpose flour: Used to create the crispy coating for the chicken.

Salt: Enhances the flavor of the chicken.

Black pepper: Adds a bit of spice and depth to the coating.

Buttermilk: Helps tenderize the chicken and allows the coating to stick better.

Vegetable oil: Used for frying the chicken chunks to a golden brown.

When preparing fried chicken chunks, ensure that the chicken breast is cut into uniform pieces. This helps in achieving even cooking. Additionally, let the chicken sit in the buttermilk for at least 15 minutes before coating with the flour mixture. This step not only tenderizes the chicken but also helps the flour mixture adhere better, resulting in a crispier coating.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable alternative for fried chunks.

• chicken breast - Substitute with tofu: For a vegetarian option, firm tofu can mimic the texture of chicken when fried.

• all-purpose flour - Substitute with cornstarch: Cornstarch creates a lighter and crispier coating when frying.

• all-purpose flour - Substitute with rice flour: Rice flour is gluten-free and provides a similar crispy texture.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile.

• buttermilk - Substitute with plain yogurt: Plain yogurt can tenderize the chicken similarly to buttermilk.

• buttermilk - Substitute with milk and lemon juice: Mixing milk with a bit of lemon juice or vinegar can mimic the acidity and thickness of buttermilk.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it ideal for frying.

• vegetable oil - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a subtle nutty flavor to the fried chicken.

• Allow the fried chicken chunks to cool completely at room temperature before storing. This helps prevent condensation, which can make the coating soggy.

• Place the cooled chicken chunks in an airtight container or a resealable plastic bag. If stacking, separate layers with parchment paper to maintain the crispy texture.

• Store the container in the refrigerator for up to 3-4 days. Reheat in an oven at 350°F (175°C) for about 10-15 minutes to restore crispiness.

• For longer storage, freeze the chicken chunks. Arrange them in a single layer on a baking sheet and freeze until solid, about 1-2 hours. This prevents them from sticking together.

• Transfer the frozen chicken chunks to a freezer-safe bag or container. Label with the date and store for up to 2 months.

• When ready to enjoy, reheat the frozen chicken chunks directly from the freezer. Preheat your oven to 375°F (190°C) and bake for 20-25 minutes, or until heated through and crispy.

• For a quicker option, use an air fryer. Preheat the air fryer to 375°F (190°C) and cook the frozen chicken chunks for 10-15 minutes, shaking the basket halfway through.

• Avoid microwaving the fried chicken chunks as it can make the coating soggy and unevenly heated.

• Preheat your oven to 375°F. Place the fried chicken chunks on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until they are heated through and crispy.

• For a quicker method, use an air fryer. Preheat the air fryer to 350°F. Arrange the chicken chunks in a single layer and cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• If you prefer using the stovetop, heat a skillet over medium heat and add a small amount of vegetable oil. Place the chicken chunks in the skillet and cook for 3-4 minutes per side, or until they are hot and crispy.

• For microwave reheating, place the chicken chunks on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on high for 1-2 minutes, checking halfway through to avoid overcooking. Note that this method may not retain the original crispiness.

• To steam and retain moisture, place the chicken chunks in a steamer basket over boiling water. Cover and steam for about 5 minutes, or until heated through. This method keeps the chicken moist but may not keep it crispy.

• Mixing bowl: A large bowl used to combine the flour, salt, and pepper mixture.

• Whisk: A tool to thoroughly mix the flour, salt, and pepper together.

• Tongs: Useful for dipping the chicken chunks into the buttermilk and then coating them with the flour mixture.

• Frying pan: A pan to heat the oil and fry the chicken chunks.

• Thermometer: To ensure the oil reaches the correct frying temperature, around 350°F (175°C).

• Paper towels: Used to drain the excess oil from the fried chicken chunks.

• Plate: To hold the chicken chunks after they are coated with the flour mixture and before frying.

• Slotted spoon: Helpful for removing the fried chicken chunks from the oil while leaving the excess oil behind.

• Measuring cups: To measure the flour, buttermilk, and oil accurately.

• Measuring spoons: To measure the salt and black pepper precisely.

Prepare ingredients in advance: Cut the chicken breast into chunks and measure out the flour, salt, and pepper the night before.

Use a deep fryer: A deep fryer can cook chicken chunks more evenly and quickly than a frying pan.

Double coat for extra crunch: Dip the chicken in buttermilk and flour mixture twice for a crispier texture.

Keep oil at the right temperature: Maintain the oil at medium heat to ensure the chicken cooks evenly without burning.

Drain properly: Use a wire rack instead of paper towels to drain excess oil for a crispier finish.