Golden Bites from Golden Chick feature tender, bite-sized pieces of juicy, seasoned chicken lightly breaded and fried to a golden crisp, delivering a savory and crunchy snack perfect for sharing.
Equipments
- Deep fryer
- Mixing bowls
- Tongs
- Sheet pan or tray
- Thermometer
- Whisk
- Slotted spoon
- Paper towels
- Chef’s knife
- Cutting board
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 1 cup buttermilk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- Vegetable oil (for frying)
When preparing Golden Bites from Golden Chick, it's important to use fresh, boneless, skinless chicken breast to ensure tender and juicy bites. Soaking the chicken in buttermilk not only tenderizes but also enhances flavor, while the combination of spices like garlic powder, paprika, and cayenne pepper adds the signature savory heat. A mixture of all-purpose flour and cornstarch is essential for achieving the perfect crispy, golden coating during frying. Use a thermometer to maintain the oil temperature around 350degF (175degC) for even cooking without greasiness. Your homemade version of Golden Bites from Golden Chick delivers a deliciously crispy, flavorful snack reminiscent of the original restaurant favorite.
Instructions
- Cut chicken breast into bite-sized pieces using a chef’s knife and cutting board.
- In a mixing bowl, combine buttermilk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon paprika, and 1/4 teaspoon cayenne pepper.
- Add chicken pieces to the buttermilk mixture and toss to coat.
- Cover and refrigerate to marinate for at least 30 minutes.
- In another mixing bowl, combine flour, cornstarch, remaining salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- Remove chicken from marinade using tongs, letting excess buttermilk drip off.
- Dredge chicken pieces in the seasoned flour mixture, pressing to ensure they are well coated.
- Place coated chicken on a sheet pan or tray.
- Pour vegetable oil into deep fryer and heat to 350°F (175°C) using a thermometer.
- Fry chicken pieces in batches using a slotted spoon, cooking until golden brown and cooked through (about 3-4 minutes per batch).
- Remove fried chicken with a slotted spoon and drain on paper towels.
- Serve hot.
Substitution
Golden Bites from Golden Chick copycat menu deliver the same crispy, flavorful experience with tender, bite-sized chicken pieces marinated in buttermilk and a blend of spices before being lightly breaded and fried. If you don't have buttermilk on hand, you can substitute it by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes. When frying, maintain the oil temperature around 350degF (175degC) to ensure the chicken cooks evenly and stays juicy inside while developing a golden, crispy exterior. Use a thermometer to monitor oil temperature and avoid overcrowding the fryer to prevent oil temperature drops, which can cause soggy bites. Your crispy Golden Bites will be best served immediately and drained on paper towels to remove excess oil before sharing.
Tips
Ensure your deep fryer oil temperature is consistently maintained at 350degF (175degC) to achieve the perfect golden crisp without overcooking. Use tongs to transfer chicken pieces from the marinade to the flour mixture and avoid overcrowding during dredging, so each piece is evenly coated and fried. Let excess buttermilk drip off before coating to prevent soggy breading and uneven frying. After frying, drain your Golden Bites on paper towels to remove excess oil for a crispier texture.
Nutritions
Golden Bites offer a flavorful source of protein with each bite-sized piece made from lean chicken breast. The buttermilk marinade tenderizes the chicken while adding a small amount of calcium and beneficial probiotics. The external coating of flour and cornstarch creates a crunchy texture but contributes additional carbohydrates and calories due to frying in vegetable oil. You can enjoy this snack in moderation while balancing your diet to manage fat and sodium intake effectively.
Storage
Store any leftover Golden Bites in an airtight container and refrigerate for up to 3 days to maintain their crisp texture and flavor. To reheat, use an oven or air fryer at 350degF (175degC) for 5-7 minutes to restore the golden crunch without drying out the chicken. Avoid microwaving, as it can make the coating soggy and reduce the overall quality of Your snack.
Variation or Alternatives
For a variation, you can substitute chicken breast with boneless, skinless chicken thighs to achieve a juicier and more flavorful bite. Swap buttermilk with Greek yogurt mixed with lemon juice for a tangier marinade that tenderizes the chicken. Use panko breadcrumbs in place of cornstarch for an extra crispy texture when frying. You might experiment by baking the coated chicken at 425degF (220degC) on a greased sheet pan for 15-20 minutes instead of deep frying for a lighter option.
Allergies
Golden Bites from Golden Chick contain common allergens such as wheat from the all-purpose flour and potential dairy from the buttermilk used in the marinade. Individuals with gluten intolerance or milk allergies should exercise caution when enjoying these seasoned, bite-sized chicken pieces. Be sure to check your sensitivities before indulging in this crunchy, golden snack.
Why this recipe?
Golden Bites from Golden Chick restaurant are cherished for their crispy, flavorful coating and perfectly seasoned chicken that delivers a satisfying crunch in every bite. The menu offers a unique blend of spices and tender meat, ensuring a savory experience that keeps customers coming back. Your attempt to recreate this dish at home is worth it because the recipe captures a beloved comfort food that's both easy to customize and ideal for sharing. Mastering a copycat Golden Bites recipe allows you to enjoy premium fast-food quality with fresh ingredients tailored to your taste.