Craving a restaurant-quality snack with a spicy kick? These Longhorn Spicy Chicken Bites will hit all the right spots! Imagine crispy, golden nuggets of chicken with bold chili and ginger flavors—straight from your kitchen, no reservation required.
Inspired by the irresistible vibes of Longhorn Steakhouse appetizers, I whipped up this copycat Longhorn Spicy Chicken Bites recipe after one too many late-night cravings. What makes these bites special? A crunchy buttermilk coating, a punchy spice, and a sweetness that keeps you coming back for more. Whether you’re hosting game night or just treating yourself, this homemade spicy chicken bites recipe is quick, easy, and oh-so-addictive. Stick with me, and I’ll show you how to make these crispy fried chicken bites in no time!
Ingredients
For the Chicken:
Boneless, Skinless Chicken Breasts: The star of our Longhorn Spicy Chicken Bites Recipe! Opt for fresh, high-quality breasts and cut them into uniform bite-sized pieces (about 1-2 inches) for even cooking. Chicken thighs work too if you prefer juicier, darker meat—perfect for a copycat Longhorn Spicy Chicken Bites twist.
Buttermilk: This is the secret to tender, flavorful buttermilk fried chicken. It tenderizes the chicken and helps the coating stick. No buttermilk? Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes—an easy swap for homemade spicy chicken bites.
All-Purpose Flour: The base of our crispy coating. It gives that golden crunch you crave in crispy fried chicken bites. For a gluten-free version, sub with a 1:1 gluten-free flour blend—still deliciously restaurant-style!
For the Sauce:
Mayonnaise: The creamy base for our spicy chicken bites sauce. Use full-fat for best texture, or light mayo if you’re cutting calories.
Sweet Chili Sauce: If unavailable, mix sriracha with a bit of sugar as a DIY hack.
Hot Sauce: Dial up the heat! Choose your favorite (like Frank’s or Tabasco) to customize the spice level of this spicy dipping sauce for chicken. A teaspoon or two does the trick, but go wild if you’re a heat seeker.
Tools You’ll Use
No fancy gear needed here! Grab these basics:
Deep frying pan or Dutch oven
Mixing bowls
Tongs or slotted spoon
Paper towels (for draining)
How To Make Longhorn Spicy Chicken Bites Recipe
Marinate the Chicken:
In a bowl, combine the chicken pieces and buttermilk. Ensure the chicken is fully submerged.
Cover and refrigerate for at least 30 minutes to tenderize and infuse flavor.
Prepare the Coating:
In a separate bowl, whisk together the all-purpose flour, paprika, garlic powder, salt, and black pepper.
Coat the Chicken:
Remove the marinated chicken from the refrigerator.
Dredge each piece in the seasoned flour mixture, ensuring an even coat.
Place the coated pieces on a plate and let them rest for 5 minutes to allow the coating to adhere.
Fry the Chicken:
In a deep skillet or frying pan, heat vegetable oil to 350°F (175°C). Ensure there’s enough oil to submerge the chicken pieces.
Fry the chicken in batches to avoid overcrowding. Cook each batch for 5-6 minutes, turning occasionally, until golden brown and fully cooked.
Use a slotted spoon to transfer the fried chicken to a plate lined with paper towels to drain excess oil.
Prepare the Sauce:
In a mixing bowl, combine mayonnaise, sweet chili sauce, hot sauce, minced garlic, onion powder, grated ginger, honey, and lemon juice.
Whisk until the sauce is smooth and all ingredients are well incorporated.
Toss Chicken in Sauce:
Place the fried chicken bites in a large bowl.
Pour the prepared sauce over the chicken.
Gently toss until each piece is evenly coated with the sauce.
Serve:
Arrange the spicy chicken bites on a serving platter.
Garnish with chopped green onions or sesame seeds if desired.
Serve immediately, perhaps with a side of ranch dressing or blue cheese dip to balance the heat.
Top Tips
For a healthier alternative, consider baking the coated chicken pieces in a preheated oven at 400°F (200°C) for 20 minutes, flipping halfway through, until crispy and cooked through.
Adjust the amount of hot sauce in the sauce mixture to cater to your preferred spice level.
This recipe yields approximately 4 servings, making it ideal as an appetizer or main course when paired with sides.
Frequently Asked Questions
Can I make these ahead of time?
Yes! Fry them up, cool completely, and store in the fridge for up to 2 days. Reheat in the oven at 375°F for 10 minutes to revive the crunch.
How do I store leftovers?
Keep them in an airtight container in the fridge for 3 days or freeze for up to a month.
Can I air-fry these instead?
Absolutely! Air-fry at 380°F for 12-15 minutes, shaking halfway, for a healthier twist.
What if I don’t have buttermilk?
Mix 1 cup milk with 1 tbsp lemon juice or vinegar—let it sit for 5 minutes, and you’re good!
More Recipes
Longhorn Spicy Chicken Bites Recipe
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
For the Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon hot sauce adjust to taste
- 2 cloves garlic minced
- 1/2 teaspoon onion powder
- 1 teaspoon fresh ginger grated
- 1 tablespoon honey
- 1 tablespoon lemon juice
Instructions
Marinate the Chicken:
- In a bowl, combine the chicken pieces and buttermilk. Ensure the chicken is fully submerged.
- Cover and refrigerate for at least 30 minutes to tenderize and infuse flavor.
Prepare the Coating:
- In a separate bowl, whisk together the all-purpose flour, paprika, garlic powder, salt, and black pepper.
Coat the Chicken:
- Remove the marinated chicken from the refrigerator.
- Dredge each piece in the seasoned flour mixture, ensuring an even coat.
- Place the coated pieces on a plate and let them rest for 5 minutes to allow the coating to adhere.
Fry the Chicken:
- In a deep skillet or frying pan, heat vegetable oil to 350°F (175°C). Ensure there's enough oil to submerge the chicken pieces.
- Fry the chicken in batches to avoid overcrowding. Cook each batch for 5-6 minutes, turning occasionally, until golden brown and fully cooked.
- Use a slotted spoon to transfer the fried chicken to a plate lined with paper towels to drain excess oil.
Prepare the Sauce:
- In a mixing bowl, combine mayonnaise, sweet chili sauce, hot sauce, minced garlic, onion powder, grated ginger, honey, and lemon juice.
- Whisk until the sauce is smooth and all ingredients are well incorporated.
Toss Chicken in Sauce:
- Place the fried chicken bites in a large bowl.
- Pour the prepared sauce over the chicken.
- Gently toss until each piece is evenly coated with the sauce.
Serve:
- Arrange the spicy chicken bites on a serving platter.
- Garnish with chopped green onions or sesame seeds if desired.
- Serve immediately, perhaps with a side of ranch dressing or blue cheese dip to balance the heat.