Cowboy Butter Chicken Bites with Cajun Creamy Dipping Sauce (Print version)
Golden chicken bites tossed in garlicky cowboy butter and served with a smoky Cajun creamy dipping sauce.
# Ingredients:
For the chicken bites
01 -
1 1/2 lb (680 g) boneless skinless chicken breasts, cut into 1-inch pieces
02 -
1/2 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1 tablespoon olive oil or avocado oil
For the cowboy butter
05 -
6 tablespoons (85 g) unsalted butter, melted
06 -
4 garlic cloves, minced
07 -
1 tablespoon fresh lemon juice
08 -
1 teaspoon Dijon mustard
09 -
1 1/2 teaspoons Cajun seasoning
10 -
1 teaspoon smoked paprika
11 -
1/2 teaspoon onion powder
12 -
1/4 teaspoon crushed red pepper flakes, optional
13 -
2 tablespoons chopped fresh parsley, for serving
For the Cajun creamy dipping sauce
14 -
1/2 cup (120 g) mayonnaise
15 -
1/4 cup (60 g) sour cream
16 -
1 tablespoon fresh lemon juice
17 -
1 teaspoon Dijon mustard
18 -
1 teaspoon Cajun seasoning
19 -
1/2 teaspoon smoked paprika
20 -
1/4 teaspoon garlic powder
21 -
1 teaspoon hot sauce, optional
22 -
Salt and black pepper, to taste
# Instructions:
01 -
In a bowl, stir together melted butter, garlic, lemon juice, Dijon, Cajun seasoning, smoked paprika, onion powder, and red pepper flakes. Reserve 3 tablespoons in a clean small bowl for finishing.
02 -
Pat the chicken dry. Toss it with salt, pepper, and the remaining cowboy butter. Let it stand for 10-15 minutes while you make the dipping sauce.
03 -
Whisk mayonnaise, sour cream, lemon juice, Dijon, Cajun seasoning, smoked paprika, garlic powder, and hot sauce until smooth. Season with salt and pepper, then refrigerate until serving.
04 -
Heat oil in a large skillet over medium-high heat. Add chicken in a single layer, working in batches if needed, and cook for 3-4 minutes per side until golden and the thickest pieces reach 165 F.
05 -
Return all chicken to the skillet off the heat. Toss with the reserved clean cowboy butter and parsley until glossy.
06 -
Transfer the chicken bites to a platter and serve immediately with the chilled Cajun creamy dipping sauce.
# Good to know:
01 -
Best served hot with the dipping sauce chilled.
02 -
Use a low-salt Cajun seasoning if possible, then adjust salt at the end.
03 -
Keep any butter that touched raw chicken out of the finishing step unless it has cooked fully in the pan.