Crispy Chicken Bites with Spicy Ranch Dip


When game day arrives, that often means big batches of fried snacks to feed a crowd. But you can get virtually the same results from your oven as you would from your fryer. Serve the perfect chicken bites at your next tailgate. 

Crispy Chicken Bites
makes 6 servings
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  1. ⅔ cup all-purpose flour
  2. 1 teaspoon ground red pepper
  3. 1 teaspoon garlic salt
  4. 3 boneless skinless chicken breasts, cut into 2-inch pieces
  5. 1 cup non-fat buttermilk
  6. 2 large eggs, lightly beaten
  7. 3 tablespoons hot sauce
  8. 2 cups crushed pretzels
  9. ½ cup shredded Parmesan cheese
  10. Spicy Ranch Dip (recipe follows)
  1. In a medium bowl, combine flour, red pepper, and garlic salt. Toss chicken in flour mixture, coating completely. In another medium bowl, whisk together buttermilk, eggs, and hot sauce. Add chicken to buttermilk mixture, and chill for at least 2 hours.
  2. Preheat oven to 425°. Line a rimmed baking sheet with aluminum foil, and spray foil with cooking spray.
  3. In a shallow dish, combine pretzels and Parmesan. Remove chicken from bowl, discarding marinade. Dredge chicken in pretzel mixture, coating completely. Place on prepared pan.
  4. Bake for 20 to 25 minutes or until golden brown. Remove from oven, and let cool slightly. Serve with Spicy Ranch Dip.
Paula Deen Magazine
Spicy Ranch Dip
Makes about 1¾ cups
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  1. 1 cup low-fat mayonnaise
  2. ⅓ cup non-fat buttermilk
  3. 3 tablespoons Sriracha sauce
  4. 1 (1-ounce) package ranch dressing mix
  1. In a small bowl, combine all ingredients. Cover and refrigerate for at least 2 hours before serving.
Paula Deen Magazine