The Longhorn Steakhouse is well renowned for its mouthwatering steaks and side dishes, but it also offers a great selection of appetizers that have won over many customers.
While their Wild West Shrimp and Seasoned Steakhouse Wings receive a lot of attention, their Spicy Chicken Bites are unquestionably the surprise hit of the appetizer menu.
These tender, fresh chicken bits are fried to perfection and then coated in a sweet chili-ginger sauce as a take on Buffalo chicken bites.
These bites are the ideal snack for any occasion and are surprisingly simple to make at home. They are sweet, spicy, and crunchy.
Equipment
- Kitchen thermometer
- Kitchen spider
- A cooling rack
- Dutch oven
Ingredients
For the Chicken
- 1.5 ounces of chicken breasts without the skin, cut into 1-inch cubes
- One pint of buttermilk
- 2 tablespoons kosher salt
- The equivalent of one and a half cups of all-purpose flour
- An equivalent of 1.5 cups of panko bread crumbs
- Black pepper, one teaspoon
- 1/2 teaspoon of cayenne pepper (more or less depending on spice preference)
- Crushed peanuts for garnish (optional)
- Fresh cilantro for garnish (optional)
- 2 quarts of peanut oil or any neutral oil for frying
For the Sauce
- 1/2 cup rice vinegar
- 1/2 cup of water
- 1/2 cup white sugar
- A generous 2 tablespoons of sambal oelek chili sauce (more or less depending on spice preference)
- The garlic from 2 cloves, minced
- One and a half inches of peeled and finely minced fresh ginger
- Light Soy Sauce, 1.5 Teaspoon
- A mixture of 1 tablespoon of corn flour and 2 tablespoons of water
Instructions
- Blend buttermilk and salt in a large bowl. Buttermilk-coat the chicken tender strips. Refrigerate securely wrapped in plastic. Marinate chicken for 2–24 hours.
- Remove chicken from buttermilk after marinating. Wipe excess liquid with a paper towel. Buttermilk should coat the chicken.
- Refrigerate until use. A cooling rack on a large foil-lined baking sheet. Reserve.
- Heal oil.
- Oil a Dutch oven or heavy-bottomed pot with a thermometer. Bring to 350°F over medium-high heat. If it exceeds 350°F, reduce the heat to avoid burning.
- If you don’t have a kitchen thermometer, check the oil temperature after 10 minutes by placing a coated chicken piece in the saucepan. Bubbles and sputters indicate readiness. If not, it takes longer to heat up.
- Prepare the flour-panko mixture while the oil heats.
- Whisk flour, panko, black pepper, and cayenne in a large bowl until evenly distributed.
- Toss the chicken in the flour mixture to evenly coat.
- Fry chicken bits.
- Take 1/4 of the chicken bits and gently shake to remove the excess flour mixture.
- To avoid oil splatter, carefully lower the chicken into the heated oil.
- Fry the chicken till golden brown and cooked through, tossing periodically. 5-minutes.
- After frying, brush off excess oil and place the chicken bits on the draining rack.
- Repeat until all chicken bites are cooked.
- Prepare the sauce while the chicken cools.
- Vinegar, water, sugar, sambal, garlic, ginger, and soy sauce in a small pot. Stirring constantly while bringing to a low boil over medium heat.
- Stop stirring and let the mixture boil for one minute until all the sugar dissolves and the sauce is aromatic.
- Then add the corn flour slurry. Stir until the chili sauce thickens and lightens.
- Cool for 5 minutes.
- Warm pre-made sauce on the stove before using.
- Cover chicken bites with sauce in a big bowl. Toss until all chicken is equally coated.
- Remove extra sauce and serve. Garnish with cilantro and crushed peanuts.
- Enjoy hot!
What to serve with Longhorn Spicy Chicken Bites
- Create a tantalizing spicy chicken wrap by stuffing Longhorn Spicy Chicken Bites into a warm tortilla along with crisp lettuce, diced tomatoes, shredded cheese, and a drizzle of creamy ranch dressing.
- Serve them as an irresistible party snack by skewering Longhorn Spicy Chicken Bites on toothpicks and arranging them on a platter alongside a selection of dipping sauces, such as honey mustard, barbecue sauce, and blue cheese dressing.
- Turn your salad into a flavor-packed meal by tossing Longhorn Spicy Chicken Bites on top of a bed of mixed greens, cherry tomatoes, sliced cucumbers, and avocado. Finish it off with a zesty lime vinaigrette for a refreshing and spicy twist.
Why You’ll Love This Recipe
- Bold and Fiery Flavors: Longhorn Spicy Chicken Bites are seasoned with a zesty and fiery blend of spices that will awaken your taste buds and satisfy your craving for heat. Each bite offers a burst of flavor that keeps you coming back for more.
- Versatile and Crowd-Pleasing: Whether you’re hosting a party, enjoying a family meal, or looking for a quick snack, these chicken bites are perfect. They can be served as appetizers, added to wraps and sandwiches, or even used to top salads, making them a versatile and crowd-pleasing option.
- Tender and Juicy Texture: The chicken used in this recipe is tender and juicy, creating a delightful contrast to the spicy seasoning. Each bite is succulent and satisfying, ensuring a pleasurable eating experience.
- Easy to Prepare: With Longhorn Spicy Chicken Bites, you don’t have to spend hours in the kitchen. This recipe is quick and easy to make, allowing you to enjoy delicious, homemade spicy chicken in no time. Whether you’re a seasoned cook or a beginner, this recipe is accessible to all.
FAQs
How spicy are Longhorn Spicy Chicken Bites?
Longhorn Spicy Chicken Bites have a moderate to high level of spiciness. The seasoning used in this recipe delivers a noticeable kick of heat. However, the exact level of spiciness depends on personal taste preferences. If you enjoy bold flavors and a bit of heat, these chicken bites are perfect for you.
What are some suggested dipping sauces for Longhorn Spicy Chicken Bites?
Some popular choices include creamy ranch dressing, tangy barbecue sauce, zesty buffalo sauce, honey mustard, or even a cooling cucumber-yogurt tzatziki sauce. These sauces provide a contrast to the spiciness of the chicken bites and enhance the overall flavor experience.
Can I bake Longhorn Spicy Chicken Bites instead of frying them?
Yes, you can bake Longhorn Spicy Chicken Bites instead of frying them if you prefer a healthier cooking method. Preheat your oven to the recommended temperature stated in the recipe instructions, arrange the chicken bites on a baking sheet lined with parchment paper, and bake until they are golden brown and cooked through.
More Amazing Recipes
- Bahama Breeze Beef Empanadas Recipe
- Dinty Moore Beef Stew Recipe
- Buffalo Wild Wings Potato Wedges
- Dynamite Roll Sushi
Longhorn Spicy Chicken Bites
A delightful combination of tender chicken bites, coated in a zesty, fiery seasoning that provides true taste. Each bite delivers a burst of heat and flavor, making it an irresistible choice for those seeking a spicy culinary adventure.
Servings 4
Calories 740kcal
Equipment
- Kitchen thermometer
- Kitchen spider
- A cooling rack
- Dutch oven
Ingredients
For the Chicken
- 1.5 ounces of chicken breasts without the skin, cut into 1-inch cubes
- One pint of buttermilk
- 2 tablespoons kosher salt
- The equivalent of one and a half cups of all-purpose flour
- An equivalent of 1.5 cups of panko bread crumbs
- Black pepper, one teaspoon
- 1/2 teaspoon of cayenne pepper (more or less depending on spice preference)
- Crushed peanuts for garnish (optional)
- Fresh cilantro for garnish (optional)
- 2 quarts of peanut oil or any neutral oil for frying
For the Sauce
- 1/2 cup rice vinegar
- 1/2 cup of water
- 1/2 cup white sugar
- A generous 2 tablespoons of sambal oelek chili sauce (more or less depending on spice preference)
- The garlic from 2 cloves, minced
- One and a half inches of peeled and finely minced fresh ginger
- Light Soy Sauce, 1.5 Teaspoon
- A mixture of 1 tablespoon of corn flour and 2 tablespoons of water
Instructions
Blend buttermilk and salt in a large bowl. Buttermilk-coat the chicken tender strips. Refrigerate securely wrapped in plastic. Marinate chicken for 2–24 hours.
Remove chicken from buttermilk after marinating. Wipe excess liquid with a paper towel. Buttermilk should coat the chicken.
- Refrigerate until use. A cooling rack on a large foil-lined baking sheet. Reserve.
Heat oil.
- Oil a Dutch oven or heavy-bottomed pot with a thermometer. Bring to 350°F over medium-high heat. If it exceeds 350°F, reduce the heat to avoid burning.
- If you don't have a kitchen thermometer, check the oil temperature after 10 minutes by placing a coated chicken piece in the saucepan. Bubbles and sputters indicate readiness. If not, it takes longer to heat up.
Prepare the flour-panko mixture while the oil heats.
- Whisk flour, panko, black pepper, and cayenne in a large bowl until evenly distributed.
- Toss the chicken in the flour mixture to evenly coat.
Fry chicken bits.
- Take 1/4 of the chicken bits and gently shake to remove the excess flour mixture.
- To avoid oil splatter, carefully lower the chicken into the heated oil.
- Fry the chicken till golden brown and cooked through, tossing periodically. 5-minutes.
- After frying, brush off excess oil and place the chicken bits on the draining rack.
- Repeat until all chicken bites are cooked.
Prepare the sauce while the chicken cools.
- Vinegar, water, sugar, sambal, garlic, ginger, and soy sauce in a small pot. Stirring constantly while bringing to a low boil over medium heat.
- Stop stirring and let the mixture boil for one minute until all the sugar dissolves and the sauce is aromatic.
- Then add the corn flour slurry. Stir until the chili sauce thickens and lightens.
- Cool for 5 minutes.
- Warm pre-made sauce on the stove before using.
Cover chicken bites with sauce in a big bowl. Toss until all chicken is equally coated.
- Remove extra sauce and serve. Garnish with cilantro and crushed peanuts.
Enjoy hot!
Video
Welcome! My name is Emma and you are on my Internet Kitchen. Delicious food is the common love of every foodie person. This site is to share friendly and appetizing recipes. We believe for a better life, you should need better food. So, keep visiting for updated information and recipes.