I loved the air baking method for the Baked Zucchini Fries so I thought I would do the same thing for these chicken bites. These were so simple to make and dredging them in honey mustard gave these chicken bites so much flavor, even without the dipping sauce. I’ll be sure to make this again and dredge them in BBQ sauce or even terriyaki sauce. It also paired perfectly with the Pigs in a Blanket with Curried Ketchup.

Crispy Chicken Bites (adapted from Aggie’s Kitchen):

Yields 2 servings

  • 1 lb chicken breast, cut into large nuggets
  • 3 tablespoons honey
  • 3 tablespoons yellow mustard
  • 1 cup Panko bread crumbs
  • Garlic powder, to taste
  • Salt and pepper, to taste
  • Nonstick spray or olive oil

Preheat oven to 375 degrees F. Place a cooling rack inside a baking sheet and coat rack with cooking spray; set aside.

Place breadcrumbs in a large rimmed dish or bowl and season with garlic powder, salt and pepper, to taste; set aside.

In a bowl, mix together honey and yellow mustard until completely combined.

Season chicken pieces with salt and pepper and gently dredge chicken in honey-mustard mixture.

After dredging, place chicken into prepared breadcrumbs and gently press to coat.

Place breaded chicken pieces on top of prepared rack and lightly coat with cooking spray (or spritz with olive oil).

Place into oven and bake for 15-20 minutes, or until golden brown and crispy.

Serve immediately with your favorite dipping sauce. (I personally loved it with curried ketchup.)