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Fried Chicken Bites

The trick to keeping these fried chicken bites nice and tender is using boneless thighs. Using skin-on or skinless is your call. You’ll have some flour leftover, unless you decide to double coat the chicken pieces (refer to the post for note on this). Transfer any leftover flour to a small container, label that it was used for chicken, and store in the freezer for the next time you want to make these. Regarding the za'atar, it's a middle eastern spice blend of sesame seeds, sumac, thyme, and salt. It's a nice flavor enhancer here. Feel free to leave it out if you prefer, or can't find it.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 to 4

Ingredients
  

  • 1/2 cup 75 grams flour (see head note)
  • 1/2 teaspoon 3 grams fine sea salt
  • Freshly ground black pepper to taste
  • 1 teaspoon 1 gram Za'atar
  • 1 1/3 pounds boneless chicken thighs cut into strips or chunks
  • Grapeseed or coconut oil for frying
  • Spicy Honey Mustard Sauce

Instructions
 

  • Set a wire rack over a rimmed baking sheet, and set it aside.
  • In a small bowl, combine the flour, salt, pepper, and za’atar. Whisk to blend, then set aside.
  • Line a tray with paper towels. Place the chicken pieces in the tray in a single layer. Using a clean, dry paper towel, pat dry.
  • Drop 1 or 2 pieces of chicken into the bowl with the flour. Using your hand as a shovel, put some flour on top, then press the chicken into the bowl to firmly coat each piece with flour. Lift from the bowl, shaking off any excess flour, and transfer to a plate. Repeat with the remaining pieces of chicken. Let the chicken sit with flour coating at room temperature for at least 10 minutes.
  • Meanwhile, fill a 10-inch (25-cm) skillet with 1/2-inch (1-cm) of oil. Heat over medium-highish flame until shimmering. Add the chicken, working in batches so as to not overcrowd the pan. Cook until crisp and golden underneath, 4 to 5 minutes. Flip, and cook until golden and crisp on the other side, 3 to 4 minutes more.
  • Transfer the cooked chicken to the wire rack, and immediately sprinkle each piece with a bit of salt. Serve hot, with Spicy Honey Mustard Sauce, if desired.