Pull Up a Chair—Let’s Talk Chicken Bites
Okay, so full confession: I started making these Oven Baked Chicken Bites on a rainy Thursday when I realized my fridge was basically a desert (except for a lonely pack of chicken and a stubborn squeeze of mayo). I just needed something quick that wouldn’t set off the smoke alarm (again). Now? It’s one of those recipes I keep coming back to—like an old song you forgot you loved. The first time, I think I overcooked them a bit, but they were still a hit. Even my neighbor Darlene (who claims she’s a vegetarian except “when chicken is on sale”) asked for seconds. True story.
Why You’ll Love This—Or At Least Not Hate It
I make this when I want something that feels a bit fancier than chicken nuggets (but let’s be real, still just as easy). My family goes wild for this because you get crispy bites with hardly any effort, and if you’re lucky, leftovers for tomorrow’s lunch (though, in my house, that’s more of a theory than a reality).
Also, the clean-up is almost nothing; just one tray. No standing over hot oil, no weird lingering fryer smell. And if you’ve ever tried to make something “low mess” and ended up with sauce on the ceiling… you’ll appreciate this. Been there.
What You Need to Make These Chicken Bites (Substitutions Welcome)
- 2 to 3 boneless, skinless chicken breasts (about 500g) – I’ve used thighs before; honestly, they’re juicier, but breasts are what I usually have on hand
- 1 cup breadcrumbs (panko is my go-to for crunch, but plain works, too – my grandma swore by Progresso, but anything from the shop will do)
- 1/2 cup grated parmesan cheese (sometimes I just use the pre-grated shaker stuff if I’m in a rush)
- 1 teaspoon garlic powder (or a clove of fresh garlic, minced, if you’re feeling fancy)
- 1 teaspoon smoked paprika (regular paprika in a pinch, but smoked gives a bit more oomph)
- 1/2 teaspoon salt (I eyeball it, but don’t go too wild)
- 1/4 teaspoon black pepper (and maybe a pinch of cayenne if you like heat)
- 2 large eggs (I’ve used just one if I’m short)
- 2 tablespoons mayo (trust me—keeps the chicken moist, but you can skip it)
- Olive oil spray or a drizzle (don’t panic if you run out, a bit of vegetable oil is fine)
How I Actually Make Them—Step by Step, Sort Of
- Crank your oven up to 220°C (428°F), or just as high as it’ll go without making you nervous. Line a baking tray with parchment (or foil, or nothing, I’ve definitely forgotten before—just soak it later).
- Chop your chicken into bite-sized pieces—about the size of a fat grape? Not too fussy. If it’s uneven, no one will notice.
- In a shallow bowl, whisk up your eggs with the mayo. This is where I get a bit carried away and end up flicking egg on the counter, so maybe do it gently.
- In another bowl, mix breadcrumbs, parmesan, garlic powder, paprika, salt, and pepper. Sometimes I add a bit of dried parsley for color, but that’s just showing off.
- Dip the chicken pieces in the egg-mayo mix, then toss them around in the breadcrumb mixture. Don’t worry if it gets clumpy—actually, clumpier is crispier.
- Spread the chicken out on your tray. Give them a bit of space, so they crisp up instead of steaming. Light spray (or drizzle) with oil.
- Bake for 15 to 20 minutes, turning once halfway through if you remember. I always sneak a bite at 15 minutes—safety first, taste second.
- If you want them extra golden, broil for 1-2 minutes at the end (watch out, they go from golden to “well done” real quick—don’t ask how I know).
Notes—Stuff I Learned the Hard Way
- If you crowd the tray, they’ll steam instead of crisp. I always think I can get away with it. I can’t.
- Don’t skip the oil spray. I forgot once; they tasted sad.
- If you use frozen chicken, thaw it fully or you’ll get mushy bits. Trust me.
Variations I’ve Tried (and a Fail, Just for Balance)
- I swapped half the breadcrumbs for crushed cornflakes one time—super crunchy, would recommend.
- Lemon zest in the coating is a win for summer, but my kids thought it was “too weird.”
- Tried with tofu—didn’t crisp. Maybe I did something wrong. But hey, worth a shot if you’re feeling adventurous.
What You Need—And What to Do If You Don’t Have It
- Baking tray (or honestly, an oven-safe skillet works almost as well—I used one when my tray disappeared)
- Two bowls (mixing by hand in a big bag is an option, but a bit messy)
- Sharp knife
- Oil spray (if not, a spoon and some oil does the trick)
Storing Leftovers—If You Somehow Have Any
Pop leftovers (ha!) in an airtight container in the fridge; they keep for two, maybe three days. Though honestly, in my house it never lasts more than a day! I think they taste even better cold, straight form the fridge, but you can reheat in the oven at 180°C for about 8 minutes if you like them warm and crispy again.
How I Serve ‘Em (Because I Can’t Help Myself)
I love these with honey mustard or a good, spicy sriracha mayo. Sometimes we make little wraps with lettuce and pickles (my eldest insists on ketchup, but we don’t judge). Movie night? Pile them on a platter, scatter with parsley, and call it fancy. Or, check out Serious Eats’ homemade sauce list for ideas—I’m not above stealing a good sauce recipe.
Lessons Learned (Yes, I Messed Up Before)
- Pat your chicken dry before coating, or the breadcrumbs just kinda slip off. I once skipped this step (too impatient) and regretted it. Soggy city.
- Don’t broil and walk away. They go from perfect to… well, not perfect, in seconds.
Got Questions? Here’s What Folks Ask Me All the Time
- Can I freeze these before baking? Yeah, you can, but I’d freeze them flat on a tray, then bag—otherwise, you get one big chicken lump. Not ideal.
- Can I use chicken thighs? Absolutely! Actually, I find it works better if you want juicier bites. Breasts are leaner, so less forgiving if you overbake.
- Is mayo really necessary? You can skip it, but the chicken might be a bit drier. Or sub in Greek yogurt—works fine.
- What’s the best dipping sauce? Oh, endless debate at my house. I love this easy honey mustard, but honestly, whatever you have in the fridge works.
- Can you double the recipe? Sure, just use two trays and rotate them halfway, or else the ones underneath stay pale and sad.
And on a totally unrelated note: does anyone else find themselves cleaning the kitchen more thoroughly when they know company’s coming, but not a second sooner? Anyway, hope you enjoy these Oven Baked Chicken Bites as much as we do—if you find a new twist, let me know. Always up for a new experiment (unless it involves anchovies—long story).
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs
Instructions
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1Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
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2In a large bowl, toss the chicken pieces with olive oil, garlic powder, paprika, dried oregano, salt, and black pepper until evenly coated.
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3Add the panko breadcrumbs to the bowl and toss again to coat the chicken bites evenly.
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4Arrange the coated chicken pieces in a single layer on the prepared baking sheet.
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5Bake for 18-20 minutes, flipping halfway through, until the chicken is golden brown and cooked through.
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6Remove from the oven and let rest for a few minutes before serving. Enjoy with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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