Ingredients
Scale
- 1 lb (450g) chicken breast or thighs, cut into bite-sized pieces
- 1 cup all-purpose flour (or gluten-free flour for a gluten-free version)
- 2 large eggs, beaten
- 1 ½ cups panko breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper (adjust for spice level)
- 1 tsp ground black pepper
- 1 tsp salt
- 2 tbsp olive oil (or cooking spray for lighter coating)
- Optional: ½ cup buttermilk (for marinating)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). If you have a wire rack, place it on a baking sheet to allow airflow around the chicken for extra crispiness.
- Prepare the Chicken: Pat the chicken pieces dry with paper towels and cut them into bite-sized chunks. If using buttermilk, soak the chicken pieces in the buttermilk for 30 minutes to 1 hour for extra tenderness.
- Set Up the Coating Station:
- In one shallow dish, add the flour. Season it with a pinch of salt and pepper.
- In another dish, beat the eggs.
- In a third dish, mix together the panko breadcrumbs, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt.
- Coat the Chicken:
- Dredge each piece of chicken in the seasoned flour, ensuring it’s fully coated.
- Dip the floured chicken into the beaten eggs, letting any excess egg drip off.
- Coat the chicken in the breadcrumb mixture, pressing gently to ensure the breadcrumbs stick well.
- Arrange on a Baking Sheet: Place the coated chicken pieces on the prepared baking sheet or wire rack. Space them out to allow the heat to circulate around each piece, which helps them cook evenly and get crispy.
- Bake the Chicken: Bake in the preheated oven for 20-25 minutes, flipping the chicken halfway through the cooking time. The chicken is ready when it is golden brown and the internal temperature reaches 165°F (74°C).
- Serve: Let the chicken bites cool for a few minutes before serving. Enjoy with your favorite dipping sauce, such as honey mustard, ranch, or sriracha mayo.