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I used to order garlic butter chicken bites every time we ate out, until I got tired of paying restaurant prices for something this simple. So, one weekend I just tried making it at home with whatever was in the fridge – chicken, garlic, a lemon, and some butter. The outcome was far better than I expected, making it now my go-to dish when I want something quick yet special.

Table of Contents

Why Love This Recipe?

These crispy garlic butter chicken bites come together with golden-fried chicken with a rich, buttery garlic gravy.
The taste is bold and garlicky, with buttery richness balanced by a tangy lemon kick and a peppery finish.
The chicken stays crunchy outside while the thick garlic butter sauce coats each piece with a glossy, flavorful finish.
Start to finish, this dish takes around 35 minutes, making it perfect for a quick weeknight snack.
Serve hot simply as a starter or pair with garlic bread and salad for a fuller meal.
If you enjoy this, you’ll likely love similar dishes like chili chicken, honey garlic chicken bites, or butter garlic prawns.

The Ingredients:

To marinate and coat the chicken pieces:

400 grams chicken (leg piece, boneless, cut into small pieces)
Black pepper (a pinch, crushed)
Salt (a pinch)
5 tablespoons all-purpose flour

To fry the marinated chicken pieces:

2 tbsp cooking oil

To cook the gravy for garlic butter chicken bites:

20 grams butter
5 pieces garlic (finely chopped)
2 tsp all-purpose flour
½ cup water
1 tbsp oregano
Black pepper (a pinch, crushed)
Lemon juice (half a lemon)
½ tsp salt
1 tbsp coriander leaves (finely chopped)

How to Make Garlic Butter Chicken Bites? (Step by Step Guide with Photos)

Step 1: Marinate 400 grams of chicken (leg piece, boneless, cut into small pieces) with a pinch of crushed black pepper and salt. Let it rest for 5 minutes.

Step 2: Coat with 5 tablespoons of all-purpose flour.

Step 3: Fry them in 2 tbsp cooking oil on a medium heat until golden brown. Remove them on a strainer and keep them aside when done.

Step 4: Fry 5 pieces of finely chopped garlic in 20 grams of butter on a medium heat for a minute. Mix 2 tsp of all-purpose flour and add ½ cup water after 30 seconds.

Step 5: Add 1 tbsp of oregano and a pinch of crushed black pepper after a minute. Squeeze half a lemon and add ½ tsp of salt.

Step 6: When the gravy thickens, add the fried chicken pieces. Mix well and then add 1 tbsp of finely chopped coriander leaves.

Step 7: Cook for another 2 minutes until dry.

Step 8: Your tasty and spicy homemade garlic butter chicken bites are ready.

Garlic Butter Chicken Bites Recipe Quick Fixes

My chicken turned out soggy instead of crispy. What went wrong?

This usually happens when the oil isn’t hot enough before frying in Step 3 and the flour coating soaks up oil.

The flour coating fell off while frying. How do I fix this?

Coat the chicken right after marinating in Step 2. The slight moisture from the marination helps the flour stick better. A completely dry surface causes flaking during frying.

My gravy turned out lumpy. What should I do differently?

Add the flour slowly in Step 4. Keep stirring continuously as the water goes in.

The gravy is too thin and watery. How can I thicken it?

Simmer it a little longer before adding the chicken. Sometimes adding corn flour helps.

I added too much lemon juice and it tastes too tangy. Can I fix this?

A small pinch of sugar or a bit of extra butter balances out the sourness quickly. Stir it in well and let the gravy cook for another minute before moving to Step 6.

My chicken pieces turned out dry after frying. Where did I go wrong?

High heat for too long is usually the culprit. Stick to a medium flame as mentioned in Step 3 and remove the pieces the moment they turn golden brown.

Can I make this less spicy for kids?

Just reduce the crushed black pepper in both the marination stage and the gravy in Step 5, or skip it altogether if you’re cooking specifically for young children.

The garlic burnt before I could add the flour. How do I avoid this?

Medium flame is key here.

Can I skip the coriander leaves if I don’t have any?

Yes, it’s mainly for freshness and color, so leaving it out in Step 6 won’t affect the core flavor of the dish, though a bit of chopped mint could work as a substitute too.

Variations to Try

Swap the chicken for paneer cubes if you want a vegetarian version. Just skip the frying step a bit and coat it gently, since paneer can start breaking apart way too fast sometimes.
Toss in a small handful of cashews while the garlic is frying in Step 4 for a richer, nuttier kind of bite in the gravy.
Add a teaspoon of chili flakes along with the black pepper if you want it a bit spicier.
Replace the coriander leaves with fresh basil for a sort of Italian twist; it really does work well with that garlic butter base.
Throw in sliced bell peppers right along with the onions right after the garlic in Step 4 for extra crunch and that nice color in the dish.
Use ghee instead of butter for a slightly different, more homely aroma in the gravy.
Add a splash of soy sauce alongside the lemon juice in Step 5; it brings a good umami depth if you like fusion flavors.