Fry Chunks of Chicken: A Quick, Crispy, and Flavorful Recipe
Learn how to fry chunks of chicken to golden perfection! This easy, crispy, and flavorful recipe is perfect for weeknight dinners or quick snacks.
Table of Contents
Introduction
If you’re looking for a simple yet irresistible way to prepare chicken, learning how to fry chunks of chicken is a game-changer. These bite-sized pieces turn out golden, crispy on the outside, and tender and juicy on the inside. Perfect for dipping in your favorite sauces or serving over a fresh salad, this dish is versatile, comforting, and downright addictive. Whether you’re cooking for family or entertaining friends, this recipe will become a staple in your kitchen.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes, perfect for busy weeknights.
- Crispy & Juicy: Achieve the perfect golden crust while keeping the chicken tender.
- Family-Friendly: Loved by kids and adults alike, great for snacks or meals.
- Customizable: Use different spices or sauces to suit your taste.
Author Notes / Personal Story
I first tried frying chunks of chicken on a rainy Sunday afternoon when I was craving comfort food. The golden crust, paired with a drizzle of honey mustard, instantly became a favorite in our household. A tip: let the chicken rest for a few minutes after frying to lock in all the juices—it makes a world of difference!
Ingredients
- 2 lbs chicken breast, cut into bite-sized chunks
Tip: You can also use chicken thighs for extra juiciness. - 1 cup all-purpose flour
Substitute: Use gluten-free flour for a GF option. - 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
Optional: Add chili powder for a spicy kick. - 1/2 tsp garlic powder
- 2 large eggs, beaten
- 1/4 cup milk
- Vegetable oil for frying (about 1-2 cups, enough for shallow frying)
Instructions
- Prepare the Chicken
Cut chicken into uniform chunks for even cooking. Pat dry with paper towels to remove excess moisture. - Mix the Coating
In a shallow bowl, combine flour, salt, black pepper, paprika, and garlic powder. In another bowl, whisk together eggs and milk. - Coat the Chicken
Dip each chicken chunk into the egg mixture, then dredge it in the seasoned flour until fully coated. Shake off excess flour. - Heat the Oil
Pour vegetable oil into a large skillet to a depth of about 1/2 inch. Heat over medium heat until shimmering (about 350°F / 175°C). - Fry the Chicken
Carefully place chicken chunks in the hot oil, working in batches to avoid overcrowding. Fry for 4–5 minutes per side until golden brown and cooked through. - Drain and Serve
Remove chicken chunks with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce or over rice or salad.
Pro Tips:
- Don’t overcrowd the pan to ensure each piece fries evenly.
- For extra crunch, double-dredge the chicken (egg, flour, egg, flour).
- Keep cooked chunks warm in a low oven while frying remaining batches.
Substitutions / Alternatives
- Vegetarian Option: Replace chicken with firm tofu or cauliflower florets.
- Gluten-Free: Use almond flour, rice flour, or gluten-free all-purpose flour.
- Low-Fat: Bake instead of fry; spray lightly with oil and bake at 425°F (220°C) for 20–25 minutes, turning halfway.
Storage / Leftovers / Freezing Tips
- Fridge: Store leftover fried chicken chunks in an airtight container for up to 3 days. Reheat in an oven at 350°F (175°C) to maintain crispiness.
- Freezing: Place cooked chicken chunks on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Reheat in the oven or air fryer for best results.
- Sauce Tip: Avoid microwaving with sauce—it can make the coating soggy.
Mastering how to fry chunks of chicken opens up endless possibilities—from crispy snacks to flavorful meal additions. With a few simple steps, you’ll have golden, juicy chicken every time, ready to impress family and friends.
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