The Devil Made Me Do It - Chicken Bites

Spicy chicken bites encompassing Louisiana heat and that hearty feel-good fried chicken flavor.


The Marinade: 2 cup buttermilk 1/4 cup Dijon mustard 2 tbsp onion powder 3 tsp salt 4 tsp dry mustard 4 tsp cayenne (hot) red pepper 3 tsp black pepper The Chicken: chicken tenders (8), cut into 1-2 inch cubes. 1 lemon, cut in half The Coating: 3 cups flour 1 Tbsp baking powder 1 1/2 Tbsp garlic powder

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In a Ziploc freezer bag, mix: buttermilk, Dijon mustard, onion powder, 1 tsp of the salt, 1 tsp of the dry mustard, 1 tsp of the cayenne, 1 tsp black pepper. Prick chicken pieces with a fork; add to the marinade bag. Squeeze the air out of the bag from the bottom, working your way up. "Massage" the bag/chicken to coat. Put in fridge to marinate for 24 hrs. Massage bag occasionally. In Cuisinart Mixer, mix: Flour, baking powder, garlic powder, 1 tablespoon onion powder, 2 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne, 2 teaspoons black pepper. Add chicken to flour mixture & mix lightly to coat. Let chicken stand in flour mixture for 1/2 hour, mix again to re-coat, let stand for another 1/2 hr. Remove each piece of chicken patting flour mixture on top. Heat oil over medium heat, Add chicken pieces slowly. Fry on med-low for 5 minutes per side, until golden brown and cooked through. Remove onto platter with crumpled paper towels on it. Remove paper towels after a few minutes. Squeeze lemon sparingly onto chicken.