Description
How to make crispy baked chicken bites with tender chicken and golden coating that satisfy every craving without the guilt of frying.
Ingredients
Scale
Chicken Base
- 2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Coating Station
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
Flavor Builders
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper
- 2 tbsp butter, melted
- Cooking spray for baking sheet
Instructions
- Prep Everything: Preheat oven to 425°F and spray a large baking sheet with cooking spray. Cut chicken into uniform 1-inch pieces and season with salt and pepper. Set up your coating station with three shallow dishes.
- Mix Coatings: Place flour in first dish. Beat eggs in second dish. Combine panko, Parmesan, and all spices in third dish, mixing well. This assembly line makes coating so much easier and less messy.
- Coat Chicken: Dredge each chicken piece in flour, then egg, then seasoned breadcrumb mixture. Press gently to help coating stick. Work in batches to avoid overcrowding and messy fingers throughout the process.
- Arrange Bites: Place coated chicken pieces on prepared baking sheet with space between each piece. Crowding leads to steaming instead of crisping. Drizzle melted butter evenly over all the chicken bites for extra golden color.
- Bake First: Bake for 15 minutes without opening the oven door. This initial baking time sets the coating and starts the crisping process. Resist the urge to peek or move them around yet.
- Flip Carefully: Gently flip each piece using tongs or a spatula. The coating should be set and lightly golden. If it’s still soft, give them 3-5 more minutes before flipping to prevent coating loss.
- Finish Baking: Bake another 8-10 minutes until internal temperature reaches 165°F and coating is golden brown and crispy. Let rest 2-3 minutes before serving to maintain that perfect crispy texture we worked so hard for.
Notes
- Pat chicken completely dry before coating to ensure maximum adhesion and crispiness.
- Store in airtight container in refrigerator for up to 3 days for best quality.
- Double coat for extra crispiness by repeating egg and breadcrumb steps.
- Freeze coated raw chicken bites for up to 3 months for quick future meals.
- Use separate hands for wet and dry ingredients to prevent messy buildup.
- Space pieces apart on baking sheet to ensure even crisping and proper cooking.
Allergy Information: Eggs, Gluten, Dairy
Nutrition
- Calories: 285 calories
- Fat: 12g
- Carbohydrates: 14g
- Protein: 32g