Crispy spicy chicken bites

03 September 2023
Prep time
Total time
  • ½ kilo chicken thigh, skinless and boneless

For the marinade

  • 2 cups strained yogurt (and some extra for serving)
  • 1 tbsp mild mustard
  • 1 tbsp onion powder
  • 1 tbsp white pepper
  • 1 tbsp paprika
  • 1 tbsp salt

For the breading

  • 1 ½ cups all-purpose flour
  • 1 ½ cups corn flour
  • 1 tbsp oregano
  • 1 tbsp dried thyme
  • 1 tbsp garlic powder
  • 1 tbsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp white pepper
  • 1 tbsp ginger
  • 1 tbsp sweet paprika
  • 1 tbsp salt

For the frying

  • Plenty of sunflower oil

In a bowl, place all the marinade ingredients and stir. Cut the chicken into 3-4 pieces and add it to the marinade mixture. Cover it with cling film and let it marinate in the refrigerator for at least 4 hours or overnight.

In another bowl, combine the all-purpose flour and corn flour. Stir using a whisk to dissolve any lumps and make it fluffy. Add all the remaining breading ingredients and mix. Put the chicken in and coat it. Then, put the chicken back into the breading mixture and press it with your fingers to ensure it's well covered, effectively double breading it for extra crispiness.
Pour sunflower oil into a deep frying pan or pot (enough to fully cover the chicken). When the oil is heated, reduce the heat to medium and fry the chicken for 8-10 minutes. Serve the chicken with strained yogurt.
Note: If any children are going to try the chicken bites, then you should reduce the amount of pepper in the breading by half.


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