Crispy Southern Grill Appetizer – Memphis BBQ Chicken Bites

Allergens

Wheat (gluten), Dairy (buttermilk)

Ingredients

• 6 large bone
• in, skin
• on chicken thighs
• 1 cup buttermilk
• 2 cups all
• purpose flour
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• Salt and black pepper, to taste
• Vegetable oil, for frying
• Wood chips (preferably hickory), soaked in water for at least 30 minutes For the BBQ Sauce:
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tablespoon molasses
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper

Instructions

1. Cut each chicken thigh into 3 bite sized pieces and discard the bone. Place the chicken pieces in a large bowl, pour buttermilk over them, and let marinate for at least 2 hours or up to overnight.
2. In a separate bowl, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk until evenly mixed.
3. Preheat your grill or smoker to medium high heat (around 375°F). Place the wood chips in a smoker box or directly onto the grates if using a gas grill. Allow the wood chips to infuse the grill with smoke for 10 minutes before cooking.
4. In a saucepan, whisk together all BBQ sauce ingredients and bring to a simmer over medium heat. Cook for about 5 minutes, then remove from heat and set aside.
5. Working in batches, dip marinated chicken pieces into the flour mixture to coat thoroughly. Shake off excess flour and set aside on a plate.
6. In a deep frying pan or skillet, heat about 1 inch of vegetable oil until hot but not smoking. Fry chicken pieces in batches, turning occasionally, until golden brown and crispy on the outside (about 3 4 minutes per batch). Transfer to a paper towel lined plate to drain.
7. Place fried chicken bites on the preheated grill or smoker rack and cook for another 5 7 minutes, basting with BBQ sauce frequently, until internal temperature reaches 165°F (or use a meat thermometer). Remove from grill and transfer to a serving platter.

Chef’s Insight

To enhance the smoky flavor, you can marinate the chicken in a mixture of apple juice, apple cider vinegar, and your favorite smoked paprika before buttermilk bath.

Notes

For an extra crunchy texture, use boneless, skinless chicken thighs instead of bone-in, skin-on.