Crispy Chicken Bites with Honey Mustard

Small oven-baked chicken bites get a crisp cornflake-Parmesan crust and a cool, tangy honey-mustard dip for an easy party appetizer.

58 min

6 people sharing

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

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

Equipment

Rimmed sheet pan · Wire rack · Instant-read thermometer · Small mixing bowl · Tongs

Keep pieces even

Cut similarly sized bites so they finish together; check a large piece rather than judging doneness by color alone.

Serve right away

Leave the bites uncovered as they rest, then bring them out with the dip while their cornflake coating is crisp.

Set up and mix the dip

01. Heat oven to 425 F; fit a wire rack in a rimmed pan and brush it lightly with neutral oil.

02. Whisk mayonnaise, Dijon, honey, and lemon juice until smooth, then chill while preparing the chicken.

Marinate and coat

03. Cut chicken into even 1- to 1 1/4-inch pieces; coat with yogurt seasoned with 1 tsp salt, pepper, and 1/2 tsp paprika. Chill 15 minutes.

04. Mix crushed cornflakes with Parmesan, garlic powder, remaining paprika, and salt; lift chicken from yogurt, let excess drip, then press into crumbs.

05. Space the coated bites on the oiled rack so air can circulate and the coating can brown.

Bake and serve

06. Bake 8 minutes, until the bottoms set and the exposed crumbs begin turning golden.

07. Turn with tongs and bake 5 to 8 minutes more, until crisp and golden; check that the largest pieces reach 165 F.

08. Rest uncovered for 2 minutes so steam does not soften the crust.

09. Serve the chicken hot with the chilled honey mustard dip.