Butter Garlic Chicken Bites (Crispy, One Pan)

Ingredients

• 1 to 1 1/2 lb boneless chicken thighs, cut into 2-inch bite-sized chunks (chicken breasts work too)
• 6 to 8 cloves garlic, minced (minced garlic from a jar can substitute)
• fresh parsley, chopped, to taste (for garnish)
• 3/4 tsp salt
• 1/2 tsp paprika
• 1/2 tsp crushed red pepper
• 1 cup all-purpose flour (for breading)
• 1 cup cornstarch (for breading)
• 2 tbsp olive oil
• 2 to 4 tbsp butter (for searing)
• 1 tbsp butter (for deglazing and starting the sauce)
• 1/2 tbsp all-purpose flour (for the sauce)
• oregano, to taste
• lemon juice, to taste
• 1 cup chicken broth
• butter, to taste (extra, for richness in the sauce)

How to Make It

1. Mince 6 to 8 cloves of garlic and chop the parsley; set the parsley aside in the refrigerator.
2. Lay the chicken thighs flat and cut into 2-inch, bite-sized chunks; place in a bowl.
3. Season the chicken with 3/4 tsp salt, 1/2 tsp paprika, and 1/2 tsp crushed red pepper, then mix by hand or with a spatula until evenly coated; set aside.
4. Set up a breading station with 1 cup all-purpose flour and 1 cup cornstarch (no extra seasoning needed since the chicken is already seasoned).
5. Add the chicken to the flour mixture and shake or toss until evenly coated.
6. Heat a pan over medium-high heat and add 2 tbsp olive oil, then 2 to 4 tbsp butter; let the oil get hot enough to melt the butter without burning it.
7. Add the coated chicken to the pan (it should sizzle) and cook until golden brown and cooked through, about 5 to 7 minutes depending on the size of the pieces; keep the heat around medium so it doesn't burn.
8. Test doneness by breaking a large piece in half to confirm it's cooked through, then remove the chicken and set aside.
9. In the same pan, add 1 tbsp butter and scrape up the browned seasoning from the bottom of the pan.
10. Add the 6 to 8 cloves of garlic and let it infuse with the butter.
11. Stir in 1/2 tbsp flour and mix well to thicken the sauce.
12. Add oregano, then lemon juice.
13. Slowly stir in 1 cup chicken broth (pour it in gradually rather than dumping it) and let the sauce thicken; add extra butter for richness if you like, then taste and adjust salt or other seasonings as needed.
14. Return the cooked chicken to the pan and toss until fully coated in the sauce.
15. Top with fresh parsley and serve.

Curtis's Tips

• I like chicken thighs here — they're darker and a little more tender — but it's really up to you; breasts work just as well.
• Don't worry about cutting the chicken perfectly; just aim for bite-sized pieces.
• The cornstarch in the breading is the secret to that extra-crispy texture.
• A breader tool that separates the meat from the flour is my favorite little gadget for this — it keeps your hands clean and makes coating quick.
• You know the oil is hot enough when the chicken sizzles as it goes in.
• Keep the heat around medium during searing so the chicken doesn't burn.
• Deglaze with the butter to lift all that seasoning off the bottom of the pan — that's the base of your sauce.
• Fresh garlic gives you the best flavor, but minced garlic works in a pinch.
• Pour the broth in slowly so it infuses into the pan rather than dumping it all at once.
• You can adjust the ingredients to your preference — just make sure you're tasting as you go, and it's fine to go back and add more salt or seasoning after the fact.