Tarragon Chicken Bites

Prep Time: 15 min
Cook Time: 15 min
Serves: 8

Quick bites like these are a delicious way to greet guests. Serve as a warm appetizers or hors d’oeuvre with a side of creamy tarragon dipping sauce.


4 boneless, skinless chicken breasts, cut into 1½ inch (4 cm) pieces
1 cup (250 mL) breadcrumbs
1/2 cup (125 mL) grated Parmesan cheese
1/2 tsp (2.5 mL) poultry seasoning
1/4 tsp (1.25 mL) garlic powder
1/2 tsp (2.5 mL) dried thyme
1 cup (250 mL) buttermilk
2 cups (500 mL) peanut oil
1/2 tsp (2.5 mL) each salt and pepper

For dipping sauce:

1 cup (250 mL) fat-free sour cream
1/4 cup (60 mL) Dijon mustard
1/2 tsp (2.5 mL) dried tarragon
4 dashes hot pepper sauce
salt and pepper


1 Pat chicken pieces dry. Heat oil in a heavy pot or cast iron skillet until heated to 350°F (175°C). In a medium bowl, combine the breadcrumbs, parmesan, poultry seasoning, garlic powder, dried thyme and ½ teaspoon (0.5 mL) salt and pepper. In another bowl, add buttermilk.
2 Dip chicken cubes in buttermilk then evenly coat in breadcrumb mixture. Knock off excess and set aside. Fry chicken in batches, 9-11 minutes until cooked through. Drain on paper towel and season with salt.
3 While chicken is frying make dipping sauce. Combine sour cream, mustard, tarragon, hot pepper sauce, and season with salt and pepper.
4 Arrange chicken bites on a plate with a bowl of the dipping sauce.