Spicy, crispy Nashville hot chicken bites with tangy pickle de gallo gluten and dairy free perfect for any occasion!

Units Scale

1 cup oil (I mixed avocado and olive oil)

1.5 lbs chicken breast, diced

3 eggs, whisked

2/3 cup corn starch

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/2 cup dairy-free butter

2 tbsp brown sugar

1 tbsp cayenne pepper (add more or less depending on preferred level of spice)

1 tsp salt

1 tsp garlic powder

1 tsp onion powder

1 tsp chili powder

1 tsp smoked paprika

1/2 cup pickles, diced

1/2 cup cucumber (or 1 mini cucumber), diced

1/3 cup red onion, diced

1/4 cup hot & sweet pickled jalapeños, diced

2 tbsp pickle brine

1/2 tsp salt

1/2 tsp garlic powder

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First, we’ll prep our hot sauce and pickle de Gallo. In a bowl, combine all of the ingredients for the pickle de Gallo and set aside.
For the hot sauce, heat the butter until melted over low medium heat (about 3-4 minutes). Add the remaining ingredients and whisk until smooth. Cook for another 4-5 minutes, whisking each minute to prevent sticking. Set aside.
In a bowl, combine your diced chicken breast and the eggs. Once that’s mixed well, add the remaining chicken ingredients until everything is well combined.
Heat your oil in a deep pan over medium heat until it reaches 350 degrees Fahrenheit. This should take around 10-15 minutes.
Add your chicken in batches to the oil (I did 2 batches), ensuring not to crowd the pan. Fry for 3-4 minutes on each side until internal temp of the chicken reaches 165 degrees Fahrenheit.
Place your cooked chicken on a paper towel lined plate to soak up the excess oil. Once cooled slightly, combine with the sauce (I’d start with half of the sauce and keep the remaining on the side).
Top with your pickle de Gallo and enjoy!

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