These Crispy Herb-Battered Chicken Cubes are bite-sized morsels of juicy chicken coated in a flavorful egg-sour cream batter and lightly dredged in flour, then pan-fried to golden perfection. Infused with garlic powder and fresh parsley and dill, they strike the ideal balance of tenderness and crispness. Perfect as a shareable appetizer, weeknight dinner protein, or party finger food, these chicken cubes transform simple pantry ingredients into an irresistible dish that’s sure to become a household favorite.
Cooking Time
Preparation: 15 minutes
Frying: 10–12 minutes (in batches)
Total: 25–27 minutes
Ingredients
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2 chicken breast fillets (≈900 g), cut into 1–2 cm cubes
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2 large eggs
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2 Tbsp sour cream
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1 tsp garlic powder
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⅓ cup chopped fresh parsley and dill (or 2 tsp each dried)
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Salt and freshly ground black pepper, to taste
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2 Tbsp plain all-purpose flour
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2–3 Tbsp neutral oil (vegetable or canola) for frying
Step-by-Step Cooking Directions
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Prep the Chicken: Trim fat and slice each breast into small, even cubes (1–2 cm each) for uniform cooking and maximum crispiness.
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Make the Herb-Egg Batter: In a medium bowl, whisk the 2 eggs until smooth. Stir in the sour cream, garlic powder, chopped parsley, dill, and a generous pinch of salt and black pepper. Whisk until fully incorporated into a homogenous batter.
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Coat the Chicken: Add the chicken cubes to the egg mixture, tossing gently to ensure each piece is completely coated in the herbed batter.
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Flour Dredge: Place the flour in a shallow bowl. Working in batches, transfer battered chicken cubes to the flour, tossing lightly to coat. Shake off excess flour to avoid a gummy crust.
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Heat the Pan: In a large skillet over medium heat, add enough oil to coat the bottom (2–3 Tbsp). Heat until shimmering but not smoking.
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Fry in Batches: Carefully add a single layer of chicken cubes to the pan, avoiding overcrowding. Fry for 3–4 minutes per side, turning occasionally, until all sides are deep golden brown and an internal thermometer reads 74 °C (165 °F). Remove with a slotted spoon to a paper-towel-lined plate.
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Repeat: Wipe out any burnt flour bits and add more oil if needed. Fry remaining batches, then transfer all chicken cubes to a warmed plate.
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Serve Immediately: Garnish with extra parsley or dill and serve hot with your choice of dipping sauce.
Nutritional Information
Per Serving (makes 4 servings)
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Calories: 320 kcal
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Protein: 32 g
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Carbohydrates: 4 g
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Fat: 18 g
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Saturated Fat: 4 g
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Fiber: 0 g
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Sugar: 1 g
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Sodium: 380 mg
The Origins and Popularity of the Recipe
Battered and fried chicken bites trace back to classic European fritter techniques and American chicken-finger traditions. The addition of sour cream and fresh herbs adds a Central European twist reminiscent of Hungarian nokedli sauces. In recent years, bite-sized fried chicken has surged in popularity through street-food culture and social media, where crispy, flavorful cubes offer a convenient, shareable snack.
Reasons Why You’ll Love the Recipe
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Crispy Exterior, Juicy Interior: The thin flour dusting and hot oil create an irresistibly crunchy crust without over-frying.
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Herb-Infused Flavor: Garlic, parsley, and dill elevate simple chicken into a fragrant, savory delight.
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Quick & Easy: Minimal ingredients and one-pan frying make this a go-to recipe for busy cooks.
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Versatile Serving: Enjoy as an appetizer with dips or alongside salads, rice, or vegetables for a full meal.
Health Benefits
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Lean Protein: Chicken breast delivers high-quality protein with low saturated fat.
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Herbs: Parsley and dill provide antioxidants and vitamins A, C, and K.
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Portion Control: Small cubes help manage serving size while delivering flavor satisfaction.
Serving Suggestions
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Dips: Serve with garlic aioli, honey-mustard, yogurt-cucumber sauce, or sweet chili sauce.
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Sides: Pair with a crisp green salad, roasted vegetables, or steamed rice for a balanced meal.
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Platter: Arrange on a charcuterie board alongside olives, cheese, and crudités for entertaining.
Common Mistakes to Avoid
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Overcrowding the Pan: Cook in batches to maintain oil temperature and crispness.
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Skipping Seasoning: Season both the egg batter and the chicken itself for depth of flavor.
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Too-Thick Coating: Excess flour leads to clumpy, heavy crust—shake off the surplus.
Pairing Recommendations
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Beer: A light lager or pilsner balances the savory, crispy chicken.
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Wine: A chilled Sauvignon Blanc or light Pinot Grigio complements the herb notes.
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Non-Alcoholic: Sparkling water with lemon or iced herbal tea refreshes the palate.
Cooking Tips
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Oil Temperature: Aim for 175–180 °C (350–355 °F). A drop of batter should sizzle immediately.
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Uniform Cubes: Cut the chicken into equal sizes to ensure even cooking.
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Rest Before Frying: Let battered chicken rest 2 minutes to allow the coating to adhere better.
Similar Recipes to Try
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Thai Basil Chicken Bites: Marinated in fish sauce, sugar, and basil, then fried.
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Crispy Honey Garlic Chicken: Tossed in a sticky, sweet-savory glaze after frying.
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Indian Chicken Pakora: Spiced chickpea-flour batter for a gluten-free alternative.
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Buffalo Chicken Nuggets: Tossed in hot sauce and served with blue cheese dip.
Variations to Try
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Spicy Kick: Add ½ tsp cayenne pepper or chili flakes to the egg batter.
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Cheesy Coating: Mix 2 Tbsp grated Parmesan into the flour for an extra savory crust.
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Coconut Crunch: Dredge in equal parts flour and shredded coconut for a tropical twist.
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Gluten-Free: Substitute the plain flour with rice flour or a gluten-free blend.
Ingredient Spotlight: Sour Cream
Sour cream adds tanginess and tangibly improves batter adhesion, resulting in a moist, tender interior. Its acidity helps tenderize the chicken and balances the richness of egg and oil, contributing to a nuanced flavor profile.
Conclusion
These Crispy Herb-Battered Chicken Cubes are an effortless way to elevate weeknight dinners or party spreads. With a simple batter of egg, sour cream, and herbs, plus a light flour dredge, you’ll achieve golden, crunchy bites that are tender inside and bursting with flavor. Adapt the herbs, spices, and dips to your preference, and enjoy a versatile recipe that’s guaranteed to please everyone at the table.
Frequently Asked Questions
1. Can I bake instead of fry?
Yes—arrange coated cubes on a greased baking sheet, spray lightly with oil, and bake at 200 °C (400 °F) for 15–18 minutes, flipping halfway.
2. How do I keep chicken from being greasy?
Maintain correct oil temperature, drain on paper towels, and serve immediately to prevent oil absorption.
3. Can I use chicken thighs?
Absolutely—thighs provide more fat and flavor; adjust cooking time to ensure they reach 74 °C (165 °F).
4. How can I reheat leftovers?
Reheat in a 180 °C (350 °F) oven or air fryer for 5–7 minutes to restore crispness.
5. What if I don’t have sour cream?
Use plain yogurt or buttermilk in the same amount for similar results.
6. Can I prepare ahead?
Coat the chicken up to the flour step, then refrigerate for up to 2 hours; fry just before serving.
7. How do I make the coating extra crispy?
After flour, dip again briefly in egg-cream (1 tsp cream) mixture and re-dredge in flour.
8. Are these freezer-friendly?
Yes—freeze cooked cubes in a single layer, then transfer to bags. Reheat from frozen in the oven.
9. What oil is best for frying?
Use neutral oils with high smoke points: canola, vegetable, or peanut oil.
10. Can I add other herbs?
Swap parsley and dill for cilantro, basil, or thyme to vary the flavor profile.