Stovetop Chicken Bites
Tender chicken pieces are seasoned, coated in flour, and pan-fried on the stovetop until golden and crisp.
Ingredients
- 2 lb boneless skinless chicken thighs, 900 g
- 1/4 cup all-purpose flour 30 g
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 tbsp olive oil divided, 30 ml
Instructions
- In a large bowl, whisk together the flour, salt, black pepper, and garlic powder.
- Pat the chicken thighs dry with a paper towel and cut them into 1-inch (2.5 cm) pieces.
- Add the chicken pieces to the bowl with the flour mixture. Toss well until each piece is lightly coated.
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. The oil should shimmer when it's ready.
- Carefully place half of the chicken bites in the skillet in a single layer, ensuring they don't touch. Cook for 3 to 4 minutes without moving them, until the bottom is golden brown.
- Stir the chicken and continue to cook for another 3 to 4 minutes, turning occasionally, until browned on all sides and cooked through.
- The internal temperature of the chicken should reach 165°F (74°C) on an instant-read thermometer. Transfer the cooked chicken to a plate lined with paper towels.
- Add the remaining 1 tablespoon of olive oil to the skillet and repeat the cooking process with the rest of the chicken.
- Let the chicken bites cool for a few minutes before serving.
Notes
For food safety, always cook poultry to a minimum internal temperature of 165°F (74°C). Check the thickest part of a chicken bite with a meat thermometer.
Do not overcrowd the pan. Cooking the chicken in batches ensures each piece gets crispy instead of steaming.
Feel free to add other seasonings to the flour mixture. A teaspoon of smoked paprika or onion powder would be a nice addition.
Make sure the oil is hot before adding the chicken. This helps create a crisp crust and prevents the chicken from sticking.