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Crispy Chicken Bites with Spicy Ranch Dip

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 2½ hours

Cook time: 20-25 minutes

Servings: 6


Crispy Chicken Bites

  • ⅔ cup all-purpose flour
  • 1 teaspoon ground red pepper
  • 1 teaspoon garlic salt
  • 3 boneless, skinless chicken breasts, cut into 2-inch pieces
  • 1 cup non-fat buttermilk
  • 2 large eggs, lightly beaten
  • 3 tablespoons hot sauce
  • 2 cups crushed pretzels
  • ½ cup shredded Parmesan cheese

Spicy Ranch Dip

  • 1 cup low-fat mayonnaise
  • ⅓ cup non-fat buttermilk
  • 3 tablespoons Sriracha sauce
  • 1 (1-ounce) package ranch dressing mix


Crispy Chicken Bites

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.

Preheat oven to 425˚F. Line a rimmed baking sheet with aluminum foil, and spray foil with cooking spray.

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.

Bake for 20 to 25 minutes or until golden brown. Remove from oen, and let cool slightly. Serve with Spicy Ranch Dip

Spicy Ranch Dip

In a small bowl, combine all ingredients. Cover and refrigerate for at least 2 hours before serving.

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