Gluten-Free Crispy Chicken Mini Bites
Get ready to enjoy the ultimate snack-time favorite with these **Gluten-Free Crispy Chicken Mini Bites**! Perfectly golden and irresistibly crunchy, these bite-sized chicken pieces are coated in a flavorful blend of gluten-free flour, cornstarch, and spices, then rolled in gluten-free breadcrumbs for an extra crispy finish. Quick to prepare and fry, they make an ideal appetizer, party snack, or even a fun weeknight dinner. These chicken bites are not only gluten-free but also incredibly versatile—serve them hot with your favorite dipping sauces like honey mustard, ranch, or spicy aioli. Whether you're catering to dietary restrictions or just craving an indulgent treat, this easy recipe will satisfy your appetite for something crispy, flavorful, and completely crowd-pleasing!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 1 cup Gluten-free all-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 large Eggs
- 2 tablespoons Water
- 1 cup Gluten-free breadcrumbs
- 2 cups Vegetable oil
Instructions
Cut the chicken breasts into small, bite-sized pieces, approximately 1 inch in size.
In a medium bowl, combine the gluten-free all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika. Mix well to create a seasoned flour mixture.
In another bowl, crack the eggs and add the water. Beat the eggs until well combined.
Place the gluten-free breadcrumbs in a separate shallow dish.
Heat the vegetable oil in a deep saucepan or deep fryer to 350°F (175°C).
Dredge the chicken pieces in the flour mixture, coating them evenly. Shake off any excess flour.
Dip the flour-coated chicken pieces into the egg mixture, allowing any excess egg to drip off.
Roll the chicken pieces in the gluten-free breadcrumbs, pressing lightly to adhere the crumbs to all sides.
Carefully place a few chicken pieces at a time into the hot oil, making sure not to overcrowd the pan.
Fry the chicken bites for 3-5 minutes, or until they are golden brown and cooked through. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Repeat the process with the remaining chicken pieces, ensuring the oil returns to temperature between batches.
Serve the gluten-free crispy chicken mini bites hot with your favorite dipping sauce, if desired.
Nutrition Facts
Calories |
5937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 457.8 g | 587% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 4608 mg | 200% | |
| Total Carbohydrate | 315.8 g | 115% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 9.0 g | ||
| Protein | 173.1 g | 346% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 296 mg | 23% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1553 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
