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Air Fryer Chicken Nuggets on a plate
Andre Lewis

Gluten-Free Crispy Chicken Bites

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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs cut into 1 1/2-inch pieces
  • 1 cup cultured buttermilk
  • 1 tsp kosher salt
  • 1 cup white rice flour
  • 3/4 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground black pepper
  • 4 cups canola oil

Method
 

  1. Stir the chicken pieces with the buttermilk and salt and refrigerate for 1 to 3 hours.
  2. Whisk the rice flour, cornstarch, baking powder, garlic powder, paprika and pepper in a large bowl.
  3. Drain the chicken for 30 seconds, toss it through the dry mixture and squeeze the coating onto each piece.
  4. Spread the bites on a rack for 10 minutes while heating the oil to 350°F.
  5. Fry in three small batches for 5 to 6 minutes, stirring once to separate the pieces and keeping the oil above 335°F.
  6. Check a large bite for 165°F, then drain the batch on a rack and return the oil to 350°F before continuing.
  7. Rest the finished bites for 4 minutes before serving.