Crispy Oven Baked Chicken Bites
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.
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.
Serving: 1 serving = ¼ of the recipe, Calories: 211kcal, Carbohydrates: 11g, Protein: 22g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 108mg, Sodium: 685mg, Potassium: 314mg, Fiber: 1g, Sugar: 1g, Vitamin A: 27IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 1mg