Paula Deen Crispy Chicken Bites with Spicy Ranch Dip

Paula Deen Crispy Chicken Bites with Spicy Ranch Dip are a crunchy baked appetizer with pretzel-coated chicken, Parmesan and sriracha ranch, ready in about 2 hours 45 minutes. Try this easy baked chicken appetizer for game day or cookout season, since it's make-ahead friendly and needs no frying.

Let the chicken soak in the buttermilk mixture for the full 2 hours, because that is what makes the bites tender and keeps the pretzel crust clinging on. Skip the chill and the chicken bakes up drier, with a coating that slides off.

Paula crushes pretzels with Parmesan instead of using plain breadcrumbs, so the bites bake up salty, crunchy and golden without any frying. She also makes the dip with sriracha and ranch mix, and it needs its own 2 hours in the fridge, so you can make both ahead.

Paula Deen Crispy Chicken Bites with Spicy Ranch Dip

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

380

kcal

Chicken pieces soak in a spicy buttermilk bath, then get rolled in crushed pretzels and Parmesan. In a hot oven they turn crunchy outside and juicy inside, and the cold sriracha ranch cools each bite.

Ingredients

• 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
  

Directions

• Coat the chicken: Combine 2/3 cup flour, 1 teaspoon ground red pepper and 1 teaspoon garlic salt in a medium bowl, then toss the chicken pieces until they are coated completely. In another bowl, whisk 1 cup buttermilk, 2 eggs and 3 tablespoons hot sauce.
• Chill in buttermilk: Add the floured chicken to the buttermilk mixture and stir to coat. Cover and chill for at least 2 hours so the chicken turns tender.
• Prep the pan: Preheat the oven to 425°F while the chicken finishes chilling. Line a rimmed baking sheet with aluminum foil, then spray the foil with cooking spray.
• Dredge in pretzels: Mix 2 cups crushed pretzels and 1/2 cup shredded Parmesan in a shallow dish. Lift the chicken out of the bowl and discard the marinade, then dredge each piece in the pretzel mixture and set it on the prepared pan.
• Bake until golden: Bake for 20 to 25 minutes, until the bites are golden brown. Let them cool slightly before serving them with the Spicy Ranch Dip.
• Make the dip: Combine 1 cup low-fat mayonnaise, 1/3 cup buttermilk, 3 tablespoons Sriracha sauce and 1 package ranch dressing mix in a small bowl. Cover and refrigerate for at least 2 hours so the flavors blend.

Tools for this recipe

• Nordic Ware half sheet pan, Pyrex 3-piece glass mixing bowl set, ThermoPro instant-read thermometer, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken thighs instead of chicken breasts?

Boneless, skinless thighs work well here, and they stay a little juicier than breasts. Cut them into 2-inch pieces like the recipe says, and check that they are cooked through at the end of the bake.

How do I crush the pretzels without making a mess?

Put the pretzels in a zip-top bag and roll over them with a rolling pin until you have coarse crumbs. A few bigger pieces are fine, since they give the bites extra crunch.

Can I make the chicken bites ahead of time?

The dip is happy to wait, so you can make it a day ahead and keep it covered in the fridge. The chicken can sit in the buttermilk mixture for its 2-hour chill, but bake it close to serving time so the crust stays crisp.

Can I cook these in an air fryer instead of the oven?

An air fryer can work if you cook the bites in a single layer and don't crowd the basket. Spray them lightly with oil, then cook until they are golden and cooked through, working in batches.

Why did my pretzel coating fall off?

Skipping the long buttermilk chill is the usual reason, because the soaked chicken is what grabs the crumbs. Pat the pretzel mixture onto each piece with your hands before it goes on the pan.