Why You’ll Love This Recipe
- Kid-Friendly: Mild enough for kids but with the option to spice things up for adults.
- Healthier Option: Made in the air fryer or oven with just a light coating of oil.
- Versatile: Serve as a main dish, snack, or even pop them into wraps or salads.
Serving Suggestions
Serve these Crispy Chicken Bites hot with the dipping sauce on the side. They’re fantastic paired with chips, a crisp salad, or steamed vegetables for a complete meal. Alternatively, toss them into wraps or sandwiches for a quick lunch option.
Tips for Perfect Chicken Bites
- Customise the Spice: For younger children, omit or reduce the paprika and sriracha.
- Make Ahead: Bread the chicken in advance and store in the fridge for up to 4 hours before cooking.
- Test if Cooked Through: Always ensure the chicken is fully cooked, with no pink in the centre.
- Gluten-Free Option: Use gluten-free breadcrumbs and flour for a coeliac-friendly version.
Why This Recipe Works
The combination of cornflour and breadcrumbs creates a light, crispy coating that clings perfectly to the chicken, while the spices add just enough flavour to keep things interesting. Cooking in the air fryer or oven means less mess and a healthier result, without compromising on taste or crunch.
Wrap Up
These Crispy Chicken Bites are a winner for all ages! They’re easy to make, packed with flavour, and endlessly versatile. Whether you’re dipping them into the sweet and spicy sauce or enjoying them on their own, they’re sure to become a family staple.
Enjoy every crispy, delicious bite!
Crispy Chicken Bites and hot honey sauce: A Family Favourite
Ingredients
For the Chicken Bites:
- 2 chicken breasts cut into 1-inch cubes
- ⅓ cup (approx. 45g) cornflour (or plain flour)
- 1 tsp paprika
- ½ tsp ground cumin
- 1 tsp salt
- 2 eggs
- 2 tbsp milk or non dairy milk
- 100 g panko breadcrumbs (or homemade dried breadcrumbs, if making gluten free ensure to use gluten free breadcrumbs)
- Vegetable or olive oil, to coat
For the Sauce:
- 3 tbsp sriracha
- 1 tbsp honey or maple syrup
Instructions
Prepare the Coatings
- In a medium bowl, mix the cornflour, paprika, ground cumin, and salt. Toss the diced chicken in the flour mixture until evenly coated.
- In a separate bowl, whisk together the eggs and milk.
- Place the panko breadcrumbs in a third bowl.
Bread the Chicken
- Dip each floured chicken piece into the egg mixture, ensuring it’s fully coated.
- Then toss it in the breadcrumbs, pressing gently to help them stick. Place the breaded chicken bites onto a baking tray in a single layer. Repeat with the remaining chicken pieces.
Coat with Oil
- Spray or drizzle the breadcrumb-coated chicken bites with a light layer of oil. This step is crucial for achieving a golden, crispy finish.
Cooking Instructions
Air Fryer Method
- Preheat the air fryer to 180ºC or 350℉. Place the chicken bites in the air fryer basket, ensuring they’re not overcrowded (cook in batches if needed).
- Cook for 10–12 minutes, shaking the basket halfway through.
- Check the chicken is thoroughly cooked (juices should run clear, and the meat should be white throughout). Cooking times may vary slightly depending on your air fryer.
Oven Method
- Preheat the oven to 180ºC or 350℉. Arrange the chicken bites on a baking tray lined with parchment paper.
- Bake for 20–25 minutes, turning halfway through to ensure even crispiness.
Step 5: Make the Sauce
- In a small bowl, mix together the sriracha and honey until smooth. Adjust the ratio to suit your preferred level of sweetness or spice.
