Oven Baked Chicken Bites
Golden, juicy oven baked chicken bites ready in 25 minutes. The cornstarch trick gives them a perfect crunchy exterior. Easy, gluten-free, and a family favorite.
Equipment
- Large Mixing Bowl
- Rimmed baking sheet
- Parchment Paper
- Chef's knife
- Cutting board
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
Seasoning Blend
- 1 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For Serving (Optional)
- fresh parsley or chives, chopped
- flaky sea salt
Instructions
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Cut chicken into 1-inch cubes. Pat very dry with paper towels.
- In a large bowl, toss chicken with olive oil. In a small bowl, mix cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper. Sprinkle the mixture over the chicken and toss well to coat every piece evenly.
- Arrange chicken in a single layer on the prepared sheet, making sure pieces aren't touching.
- Bake for 12-15 minutes, flipping halfway through, until golden and cooked through (internal temp 165°F). For extra color, broil 1-2 minutes at the end, watching closely.
- Let rest 2 minutes, then garnish with fresh herbs and flaky salt if desired. Serve immediately.
Notes
Key Tips: Patting the chicken dry is essential for a good crust.
Cornstarch is the magic ingredient for a thin, crisp coating – don't skip it.
Space pieces out on the pan so they brown instead of steam.
Cook to exactly 165°F internal temp for juicy results.
Let rest for 2 minutes before serving:
Leftovers keep in the fridge 4 days or freezer 2 months. Reheat in oven/air fryer at 350°F for 5 minutes to re-crisp.
Cornstarch is the magic ingredient for a thin, crisp coating – don't skip it.
Space pieces out on the pan so they brown instead of steam.
Cook to exactly 165°F internal temp for juicy results.
Let rest for 2 minutes before serving:
Leftovers keep in the fridge 4 days or freezer 2 months. Reheat in oven/air fryer at 350°F for 5 minutes to re-crisp.