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INSTRUCTIONS: Place chicken in a large bowl and cover with buttermilk. Cover bowl and chill for 2 hours, or overnight for extra flavor and juiciness. In a large bowl, add eggs and water. Whisk until well combined. In a large gallon freezer bag or large bowl, mix flour, salt, pepper, paprika, and packet of dry ranch dressing mix. Mix thoroughly.
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Place chicken in a large bowl and cover with buttermilk. Cover bowl and chill for 2 hours, or overnight for extra flavor and juiciness. In a large bowl, add eggs and water. Whisk until well combined. In a large gallon freezer bag or large bowl, mix flour, salt, pepper, paprika, and packet of dry ranch dressing mix. Mix thoroughly.
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3. In a large skillet, heat the oil over medium-high heat. 4. Add the chicken strips to the skillet and cook until browned and cooked through, about 5 minutes.
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Put the milk in a mixing bowl, beat in the egg and whisk to mix. Combine the flour, sugar, and other spices in a bowl. Dip the chicken pieces in the egg and milk mix each at a time, then coat with the flour mixture on all sides. Heat your frying oil in a skillet to about 350 degrees Fahrenheit.
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Here's a quick step-by-step guide to follow: Preheat your air fryer to 400°F. Place the chicken bites in a single layer in the air fryer basket. Cook for 8-10 minutes, flipping the chicken bites halfway through, until they're crispy and golden brown. Remove the chicken bites from the air fryer basket and let them cool for a few minutes.