Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk or 1 cup milk mixed with 1 tablespoon lemon juice or vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 cups Flamin' Hot Cheetos finely crushed
- 1/2 cup all-purpose flour
- 2 large eggs beaten
Instructions
Marinate the Chicken:
- In a large bowl, combine the buttermilk, garlic powder, onion powder, salt, and pepper.
- Add the chicken pieces to the mixture, making sure they are well coated.
- Cover and refrigerate for at least 30 minutes, or up to overnight for more flavor.
Prepare the Coating:
- Place the crushed Flamin' Hot Cheetos in one shallow bowl.
- Put the flour in another shallow bowl.
- Beat the eggs in a third shallow bowl.
Coat the Chicken:
- Remove the chicken pieces from the buttermilk marinade and shake off excess.
- Dredge each piece in the flour, shaking off the excess.
- Dip the floured chicken into the beaten eggs, then coat with the crushed Cheetos. Make sure each piece is well-coated with the Cheeto crumbs for maximum crunch.
Cook the Chicken:
- To Fry: Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry the chicken bites in batches until crispy and cooked through, about 3-4 minutes per side. Drain on paper towels.
- To Bake: Preheat your oven to 400°F (200°C). Place the coated chicken pieces on a greased baking sheet. Spray lightly with cooking spray. Bake for 15-20 minutes, or until the coating is crispy and the chicken is cooked through.
- To Air Fry: Preheat your air fryer to 375°F (190°C). Place the chicken pieces in the air fryer basket, making sure they are not touching. Cook for 10-12 minutes, shaking the basket halfway through, until crispy and cooked through.
Serve:
- Serve the Hot Cheeto Chicken Bites hot with your choice of dipping sauces such as ranch dressing, blue cheese, or a creamy cilantro sauce.