Description
How to make crispy baked chicken bites with tender juicy meat 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 cup buttermilk
- 1 large egg, beaten
- 1 tsp salt
- 1/2 tsp black pepper
Crispy Coating
- 1 1/2 cups panko breadcrumbs
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
Flavor Enhancers
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper, optional
- 3 tbsp olive oil spray or melted butter
- Fresh parsley for garnish
Instructions
- Prep Chicken: Cut chicken into uniform 1-inch pieces and soak in buttermilk for 10 minutes. This tenderizes the meat and helps the coating stick beautifully.
- Make Coating: Mix panko, flour, Parmesan, and all spices in a large bowl. Whisk thoroughly to distribute seasonings evenly throughout the mixture.
- Set Station: Arrange three bowls: buttermilk chicken, beaten egg, and seasoned coating mixture. This assembly line makes coating process smooth and efficient.
- Coat Pieces: Dip each chicken piece in egg, then roll in coating mixture, pressing gently. Make sure every surface is well-covered for maximum crispiness.
- Arrange Baking: Place coated pieces on parchment-lined baking sheet, spacing apart. Spray lightly with oil for golden browning and extra crispiness during baking.
- Bake Golden: Bake at 425°F for 18-20 minutes until internal temperature reaches 165°F. Coating should be golden brown and chicken should feel firm when pressed.
- Rest Serve: Let cool for 3-4 minutes before serving to retain juices. Garnish with fresh parsley and serve immediately with your favorite dipping sauces.
Notes
- Don’t skip the buttermilk soak as it tenderizes the chicken and helps coating adhere properly.
- Store in airtight container in refrigerator for up to 3 days for best quality.
- Frozen coated pieces can be baked directly from freezer, just add 5 extra minutes cooking time.
- Internal temperature must reach 165°F for food safety; use a reliable meat thermometer.
- Space pieces apart on baking sheet to ensure even browning and prevent steaming.
- Spray with oil before baking for extra golden crispy coating that rivals fried chicken.
Allergy Information: Dairy, Eggs, Gluten
Nutrition
- Calories: 285 calories
- Fat: 8g
- Carbohydrates: 12g
- Protein: 38g