Crispy Ranch Cajun Chicken Bites with Creamy Jalapeño Parmesan Dip

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

 

For the Chicken Bites:

1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

1 cup buttermilk

1 tbsp Cajun seasoning

1 tsp ranch seasoning mix

1 ½ cups all-purpose flour

½ cup cornstarch

1 tsp smoked paprika

1 tsp garlic powder

1 tsp salt

½ tsp black pepper

Vegetable oil, for frying

For the Creamy Jalapeño Parmesan Dip:

1/2 cup mayonnaise

1/4 cup sour cream

1/4 cup grated Parmesan cheese

1–2 fresh jalapeños, finely diced (adjust to taste)

1 tsp garlic powder

1 tsp lemon juice

Salt and pepper to taste

 

Directions:

In a medium bowl, combine chicken pieces, buttermilk, Cajun seasoning, and ranch mix. Toss to coat, cover, and marinate in the fridge for at least 30 minutes (or up to overnight).

In another bowl, whisk together flour, cornstarch, paprika, garlic powder, salt, and pepper.

Heat 2–3 inches of oil in a deep skillet or Dutch oven to 350°F (175°C).

Remove chicken from marinade, shake off excess, and dredge in flour mixture until fully coated.

Fry chicken in batches for 5–7 minutes, turning occasionally, until golden brown and crispy. Drain on a paper towel-lined plate.

To make the dip, mix mayonnaise, sour cream, Parmesan, jalapeños, garlic powder, and lemon juice in a small bowl. Season with salt and pepper. Chill until ready to serve.

Serve chicken bites hot with a side of creamy jalapeño Parmesan dip.

Prep Time: 15 minutes (plus marinating) | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 490 kcal | Servings: 4 servings