Jump to recipeAppetizer · Chicken Appetizers

Crispy Chicken Bites with Honey Mustard

These small, oven-baked chicken bites pair a crunchy cornflake-Parmesan crust with a cool honey-mustard dip for sharing.

Golden cornflake-crusted chicken bites surround a small bowl of smooth honey mustard dip on a serving platter.

Cutting the chicken into compact, even pieces makes it easy to serve and helps the bites cook at the same pace. A short yogurt marinade seasons the meat and gives the crunchy coating something to cling to.

A brief yogurt marinade

The yogurt needs only 15 minutes to season the chicken and lightly coat its surface. Let excess drip away before breading; a thick layer can make the cornflake crust heavy instead of crisp.

Make a craggy crust

Crush the cornflakes into mostly small crumbs while leaving a few larger flakes for texture. Parmesan helps the coating brown, and pressing the crumbs onto every side keeps the small pieces covered as they bake.

Cornflake-coated raw chicken bites are spaced on a wire rack over a rimmed sheet pan before baking. — Coated chicken bites sit in a single layer on a wire rack before baking.

Use the rack for airflow

The rack lets hot air reach the underside, so the coating can crisp without deep frying. Turning the bites after the first eight minutes evens their color; an instant-read thermometer confirms the centers have reached 165 F.

Pair hot bites with cool dip

The honey mustard can be mixed while the oven heats and chilled until serving. Its sweet, sharp flavor balances the savory Parmesan crust, while serving the chicken promptly keeps the cornflake coating crunchy.

A crisp golden crumb coating surrounds the tender center of a baked chicken bite beside honey mustard. — A golden cornflake crust breaks open to reveal fully cooked, juicy chicken.

Crispy Chicken Bites with Honey Mustard

6 people sharing

58 minutes total

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts
• 3/4 cup plain Greek yogurt
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 1 tsp paprika, divided
• 2 cups cornflakes
• 1/3 cup finely grated Parmesan cheese
• 1 tsp garlic powder
• 1 tbsp neutral oil, for the wire rack
• 1/3 cup mayonnaise
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tsp fresh lemon juice

Method

Heat the oven
Set a rack in the center of the oven and heat to 425 F. Set a wire rack inside a rimmed sheet pan so air can circulate around the bites.
Look for: The oven is fully preheated and the wire rack sits level inside the pan.
Mix the honey mustard
Whisk the mayonnaise, Dijon, honey, and lemon juice in a small bowl until smooth. Cover and refrigerate the dip while you prepare the chicken.
Look for: The dip is glossy and no streaks of honey remain.
Cut and marinate the chicken
Cut the chicken into even 1- to 1 1/4-inch pieces. Stir the yogurt with 1 tsp salt, pepper, and 1/2 tsp paprika, add the chicken, and turn to coat; refrigerate for 15 minutes.
Look for: The pieces are similar in size and each is covered in a thin layer of seasoned yogurt.
Prepare the crisp coating
Crush the cornflakes to small, irregular crumbs, then mix with Parmesan, garlic powder, the remaining 1/2 tsp paprika, and remaining 1/2 tsp salt. Brush the wire rack lightly with the neutral oil.
Look for: Most crumbs are smaller than a pea, with a few larger flakes left for texture.
Coat the bites
Lift each chicken piece from the yogurt and let excess drip off, then press it into the cornflake mixture until coated on all sides. Arrange pieces on the rack with space between them so steam can escape.
Look for: The coating adheres in an even layer and the bites do not touch on the rack.
Bake the first side
Bake for 8 minutes, until the bottoms feel set and the exposed crumbs are beginning to turn golden. Keep the pan level when removing it so the rack does not shift.
Look for: The coating is dry to the touch and lightly golden on the pan-facing sides.
Turn and finish baking
Use tongs to turn each bite and bake 5 to 8 minutes more. Check the largest pieces with an instant-read thermometer; remove the chicken when the centers reach 165 F and the coating is crisp and golden.
Look for: The coating is crisp and golden, and the largest pieces register 165 F at the center.
Rest briefly
Transfer the bites to a serving platter and let them stand for 2 minutes so the coating firms while the chicken stays hot. Do not cover them, which would trap steam and soften the crust.
Look for: The coating feels set and remains crisp when a bite is lifted.
Serve with the dip
Set out the chilled honey mustard alongside the hot chicken bites. Serve promptly while the cornflake coating is at its crispest.
Look for: The dip is cool and smooth beside the hot, crisp chicken.