Crispy Bites

Ingredients

• 1 cup all-purpose flour
• 1 cup breadcrumbs (panko preferred)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup assorted vegetables (zucchini, bell peppers, and carrots work well)
• 2 large eggs
• 1/4 cup grated Parmesan cheese (optional)
• Oil for frying
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup buttermilk
• 1 cup flour
• 1 cup breadcrumbs
• 1 teaspoon paprika
• 1 teaspoon seasoning salt
• 1/2 cup mayonnaise
• 2 tablespoons Sriracha sauce (adjust to taste)
• 1 teaspoon lime juice

Instructions

1. Preheat your oven to 400°F (200°C) if baking. If frying, heat oil in a deep pan over medium heat until shimmering.
2. In a shallow dish, combine flour, garlic powder, onion powder, salt, and pepper thoroughly.
3. In another bowl, whisk the eggs until well beaten.
4. In a third dish, place the breadcrumbs and mix in the grated Parmesan cheese, if using.
5. Dip each vegetable piece first into the flour mixture, then into the egg, and finally coat with breadcrumbs.
6. If baking, arrange on a baking sheet and bake for 20-25 minutes until golden brown. If frying, fry for 3-5 minutes until golden brown.
7. Marinate the chicken pieces in buttermilk for at least 30 minutes.
8. Set up a coating station with flour and breadcrumbs mixed with paprika and seasoning salt.
9. Heat oil to 350°F (175°C) for frying.
10. Remove chicken from buttermilk, dredge in flour, dip back into buttermilk, and coat with breadcrumbs.
11. Fry in hot oil for 4-5 minutes until golden brown, ensuring the internal temperature reaches 165°F (75°C).