Crispy Oven-Baked Chicken Bites

In my recipe for baked chicken bites, I coat bite-sized pieces of boneless chicken thighs with a light coating of seasonings and cornstarch, bake them at 425°F, then finish them under the broiler to crisp them up. I keep a bag coated and frozen so a tray is always ready.

My trick to making chicken bites with a real crust is the last five minutes. I bake them at 425°F until they’re cooked through, then run them under the broiler. That short blast of direct heat is what turns the starch coating from pale and soft into something that actually crackles.

In my kitchen testing, the coating needed to go on heavier than it would for a skillet. A pan coats every surface in hot oil. A sheet pan doesn’t, so the starch layer has to do that work on its own. Chicken thighs help too, since the pieces are small and thighs stay juicy through the extra minutes under the broiler.

The other reason I keep making these is the freezer. I coat a double batch, freeze the pieces on a tray, then bag them, so a tray of chicken bites is never more than a few minutes of work away. If you want the breaded version instead, my baked chicken nuggets are the one to make.

How to freeze chicken bites

I make a double batch almost every time I make this recipe, so half of it goes into the freezer raw and already coated. Then there’s nothing left to do later but turn on the oven.

Toss the chicken in the starch and spices, then lay the pieces on a parchment-lined baking sheet with space between them so they don’t freeze into one block. Once they’re solid, move them to a freezer bag, where they’ll keep for about three months.

Bake them straight from the freezer without thawing, and add 10 minutes to the baking time. That’s 22 minutes at 425°F, then turn them and broil for 5 minutes.

Serving suggestions

Serving these with a dip is non-negotiable in my house. Ketchup is what we use most often, though chipotle mayo is the one I reach for when I want some heat.

When I’m making them for lunch or dinner rather than a snack, I add vegetables to the same tray. Broccoli, green beans, cauliflower, and bell peppers all roast well at 425°F and turn a tray of chicken bites into a full plate without another pan.

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Crispy Oven Baked Chicken Bites

Prep: 10 minutes mins

Cook: 17 minutes mins

Total: 27 minutes mins

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Crispy oven baked chicken bites with a seasoned cornstarch coating. They bake in under twenty minutes, and you can coat and freeze them for easy dinners later.

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Ingredients

• ▢ Spray oil (for the baking sheet)
• ▢ ⅓ cup cornstarch
• ▢ 1 teaspoon EACH: paprika, garlic powder, onion powder, salt, and pepper
• ▢ 1 lb boneless, skinless chicken thighs (cut into 1-inch pieces)
• ▢ 1 tablespoon olive oil

Instructions 

• Preheat your oven to 425 degrees Fahrenheit. Position 1 rack in the middle of your oven and another near the top. Spray a baking sheet with oil. In a medium-sized bowl, mix together the starch with the paprika, garlic powder, onion powder, salt, and pepper.
  ⅓ cup cornstarch, 1 teaspoon EACH: paprika, garlic powder, onion powder, salt, and pepper, Spray oil
• Cut the chicken into bite-sized pieces, then add 4-5 pieces at a time to the starch and spices. Coat well, then put them on a baking sheet. Repeat until all the chicken pieces are coated.
  1 lb boneless, skinless chicken thighs
• Drizzle the chicken with the oil and bake on the middle rack for 12 minutes.
  1 tablespoon olive oil
• Turn the oven to broil, flip the chicken bites over, and broil on the top rack for 5 minutes, until they reach 175 degrees Fahrenheit and are crispy. Watch them carefully to make sure they don't burn.

Notes

To freeze these chicken bites: coat them in the starch and spices, then put them on a parchment paper-lined baking sheet. Freeze them, then remove them from the baking sheet and put them in a freezer bag. Bake them from frozen, adding 10 minutes to the baking time.

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 211kcal (11%), Carbohydrates: 11g (4%), Protein: 22g (44%), Fat: 8g (12%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 108mg (36%), Sodium: 685mg (30%), Potassium: 314mg (9%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 27IU (1%), Vitamin C: 1mg (1%), Calcium: 24mg (2%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.