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Turn regular chicken breasts into mouthwatering golden chunks covered in smooth garlic butter. You'll get a crunchy outside with juicy meat inside, and the rich garlic flavor sticks to every bite.
After trying this dish many times, I found that watching your cooking method and heat level makes all the difference.
Key Ingredients
New chicken breasts as your starting point
Two forms of garlic for richer taste
Cornstarch for that perfect crunch
Good butter makes the sauce shine
Fresh parsley gives it a pop of color
The right seasonings bring everything together
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Tasty Transformation Steps
Meat Prep Cut even chunks and season thoroughly.
Adding Coating Sprinkle with cornstarch mix.
Smart Cooking Work in small batches until brown.
Making Sauce Whip up garlic butter with care.
Mixing Together Combine chicken with the sauce.
Last Touches Sprinkle with fresh herbs.
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Delicious Serving Suggestions
Use these chicken bites in different ways:
- Put them with mashed potatoes for dinner
- Set out as party snacks
- Eat with some roasted veggies
- Mix into your favorite pasta
- Lay them on top of steamed rice
Flavor Twists
Change up your chicken with these ideas:
- Sprinkle in some Italian herbs
- Mix in red pepper flakes for kick
- Squeeze fresh lemon for zing
- Try your favorite spice blends
- Play around with different herbs
Keeping It Fresh
Store leftover chicken in a sealed container in your fridge for up to 4 days. Warm them up slowly so they stay juicy. You can freeze them for about 3 months, but they might not be as nice when thawed.
Expert Advice
- Grab some tongs for flipping
- Let meat come away from pan on its own
- Don't let your garlic get too brown
- Try cooking one piece first as a test
- Keep finished batches warm in the oven
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I've gone from making basic chicken to perfecting these garlic butter bites over time. Just remember that good chicken needs the right cooking method and careful heat control to come out tender and full of flavor every time you make it.
Frequently Asked Questions
- → Why use cornstarch?
- Makes a crunchy, golden outside for the chicken.
- → What pan works best?
- A wide skillet gives space for even cooking.
- → Why not crowd the pan?
- Crowding stops good browning, so cook in parts.
- → How to know it's ready?
- Cut into one or check 165°F with a thermometer.
- → Any seasoning swaps?
- Use Creole spice or seasoned salt for variety.