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Chicken Bites Recipe - Crispy, Juicy, and Easy to Make

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 2 tablespoons olive oil (or avocado oil)
  • 1 large egg (optional, for extra crunch if pan-frying)
  • 1/2 cup cornstarch or all-purpose flour (cornstarch = crispier)
  • 1 teaspoon baking powder (optional, helps with crispiness when baking)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon chili powder or cayenne (optional, for heat)
  • Neutral oil for pan-frying (if using that method)
  • Fresh parsley or chives, chopped (optional, for garnish)
  • Lemon wedges (optional, for serving)
  • Your favorite sauces: ranch, honey mustard, buffalo, barbecue, or sweet chili

Method
 

  1. Prep the chicken: Pat the chicken pieces dry with paper towels. Dry chicken browns better and gets crispier.
  2. Season: In a large bowl, toss chicken with salt, pepper, garlic powder, onion powder, paprika, and chili powder if using. Add olive oil and mix to coat evenly.
  3. Choose your coating: For baking or air frying, whisk cornstarch with baking powder and sprinkle over the chicken. Toss to lightly coat. For pan-frying, you can whisk an egg, toss the chicken in egg, then dredge in cornstarch for a thicker, extra-crispy crust.
  4. Oven method: Preheat oven to 425°F (220°C). Line a sheet pan with parchment and lightly oil it. Arrange chicken in a single layer with a little space between pieces. Bake 10 minutes, flip, then bake 6–8 more minutes until golden and cooked through (internal temp 165°F/74°C). Broil 1–2 minutes for extra color if needed.
  5. Air fryer method: Preheat to 400°F (200°C). Lightly spray basket. Arrange chicken in a single layer. Air fry 8–10 minutes, shaking halfway, until crisp and done. Work in batches to avoid crowding.
  6. Pan-fry method: Heat 1/4 inch of neutral oil in a large skillet over medium-high. When oil shimmers, add chicken in batches. Cook 3–4 minutes per side, until golden and cooked through. Transfer to a rack or paper towels and sprinkle with a pinch of salt.
  7. Add sauce (optional): For sticky bites, toss the cooked chicken in warmed buffalo, barbecue, honey garlic, or sweet chili sauce. For ultra-crispy bites, serve sauce on the side.
  8. Finish and serve: Sprinkle with chopped herbs and a squeeze of lemon. Serve hot with dipping sauces.