Baked Chicken Bites with Potato Chip Breading
These crispy chicken bites are proof that simple ingredients can make something really fun to eat. Crushed potato chips create a crunchy, flavorful coating, while the chicken stays juicy and tender inside. They're quick enough for busy weeknights, but they're also perfect for game day, parties, or whenever everyone wants something to dip.
Servings 4
Ingredients
- 2 egg
- 2 T buttermilk
- 4 C Barbecue or other potato chips crushed
- 1 lb boneless skinless chicken breasts cut into 1½ oz cubes
Instructions
- In shallow bowl, whisk egg and milk.
- Put crushed potato chips in a second shallow bowl.
- Dip chicken in egg mixture, then dip in chip mixture and cover all sides with chips.
- Place in single layer on greased cookie sheet.
- Bake at 400° for 10-15 minutes or until juices run clear.
Notes
Helpful Tips
- Crush the chips finely. Small crumbs stick to the chicken better and create a more even, crispy coating. Leave a few slightly larger pieces if you like extra crunch.
- Pat the chicken dry first. Removing excess moisture helps the egg mixture cling better and prevents the coating from sliding off.
- Cut the chicken into similar-sized pieces. Uniform pieces cook evenly, so you won't end up with some overcooked and others undercooked.
- Press the coating onto the chicken. Gently press the potato chip crumbs onto each piece to help them stay put during baking.
- Use a greased or parchment-lined baking sheet. This prevents sticking and makes cleanup much easier.
- Leave space between the pieces. Don't crowd the pan. Air needs to circulate around the chicken so the coating crisps instead of steaming.
- Don't overcook. Chicken breast cooks quickly. Start checking for doneness around the 10-minute mark and cook until the internal temperature reaches 165°F.
- Serve immediately. These chicken bites are at their crispiest right out of the oven.