Almond-Crusted Chicken Bites with Honey-Mustard Dip
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When it comes to easy weeknight dinners or game day snacks, these Almond-Crusted Chicken Bites with Honey-Mustard Dip are an absolute winner. Imagine juicy, tender chicken coated in a crunchy almond crust, paired with a creamy, tangy dip that’s just the right amount of sweet. These bites are not only delicious but also packed with protein, making them a satisfying choice for any occasion – whether you’re hosting friends or simply treating yourself to something special at home.
This recipe is a delightful way to enjoy chicken that’s both healthy and incredibly tasty. With just a handful of ingredients, you can whip up these bites in no time. Plus, they’re baked instead of fried, so you can indulge without the guilt. Let’s dive into the details of making these scrumptious bites!
Why It’s Crowd-Pleasing
There’s something about finger foods that brings people together. These Almond-Crusted Chicken Bites are perfectly poppable and so flavorful that they’re sure to please both kids and adults alike. The almond crust adds a delightful crunch, while the honey-mustard dip offers a perfect balance of sweetness and tang. Whether served as an appetizer at a party or as a main dish alongside a fresh salad, they’re sure to be a hit!
Shopping List
- 3/4 cup roasted and salted almonds
- 1/2 pound chicken breast, cut into cubes
- Salt
- 1 large egg white
- 1/2 cup plain nonfat Greek yogurt
- 2 tablespoons Dijon mustard
- 2 teaspoons honey
- Pinch of salt
Gear Up: What to Grab
- Food processor: For grinding the almonds into a crumbly texture.
- Baking sheet: To bake those delicious chicken bites to crispy perfection.
- Mixing bowls: Handy for mixing the egg wash and the honey-mustard dip.
- Cooking spray or parchment paper: To prevent sticking and make cleanup a breeze.
- Meat thermometer: To ensure your chicken is cooked through and safe to eat.
Method: Almond-Crusted Chicken Bites with Honey-Mustard Dip
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly coat it with cooking spray to prevent the chicken bites from sticking.
Step 2: Prepare the Almond Crust
In a food processor, pulse the roasted and salted almonds until they resemble a coarse flour. Make sure not to over-process; you want some texture for that perfect crunch. Transfer the almond flour to a shallow dish and set aside.
Step 3: Season the Chicken
In a mixing bowl, add the cubed chicken breast and a pinch of salt. Toss to coat the chicken evenly with salt. This step ensures that every bite is well-seasoned.
Step 4: Create the Egg Wash
In another bowl, whisk the egg white until it becomes frothy. This will help the almond crust adhere beautifully to the chicken.
Step 5: Coat the Chicken
Dip each piece of seasoned chicken into the egg white, allowing any excess to drip off. Next, roll the chicken in the almond flour until fully coated. Place the coated chicken bites on the prepared baking sheet.
Step 6: Bake to Perfection
Bake the chicken bites in the preheated oven for 15-20 minutes, or until they are golden brown and cooked through. Use a meat thermometer to check for an internal temperature of 165°F (75°C).
Step 7: Whip Up the Honey-Mustard Dip
While the chicken is baking, prepare the dip. In a small bowl, mix together the plain nonfat Greek yogurt, Dijon mustard, honey, and a pinch of salt. Stir until smooth and creamy.
Allergy-Friendly Substitutes
- Nut allergy: Substitute the almonds with sunflower seeds or pumpkin seeds for a similar crunch.
- Egg-free: Use flaxseed meal mixed with water as a binding agent instead of egg white.
- Dijon mustard sensitivity: Swap with yellow mustard or omit it for a simple yogurt dip.
- Honey alternative: Use agave syrup or maple syrup for a vegan-friendly option.
Slip-Ups to Skip
- Overcooking the chicken: Keep an eye on the timer! Overbaked chicken can turn dry and tough.
- Not seasoning enough: Make sure to season the chicken well, or it may taste bland.
- Pulsing the almonds too finely: You want a coarse crumb for the best texture, not almond butter!
Storing, Freezing & Reheating
These chicken bites can be stored in an airtight container in the refrigerator for up to 3 days. If you want to make them ahead of time, they also freeze beautifully! Freeze them in a single layer on a baking sheet, then transfer to a freezer bag once solid. To reheat, bake from frozen at 375°F (190°C) until heated through and crispy, about 25-30 minutes.
Almond-Crusted Chicken Bites with Honey-Mustard Dip FAQs
Can I use other types of nuts for the crust?
Absolutely! If you have allergies or just prefer a different flavor, feel free to experiment with other nuts like walnuts or pecans.
How can I make this recipe spicier?
Add a pinch of cayenne pepper or paprika to the almond flour for an extra kick. You can also mix some hot sauce into the honey-mustard dip for a spicy twist!
Can I bake these chicken bites in an air fryer?
Yes! Preheat your air fryer to 375°F (190°C) and cook the chicken bites in batches for about 10-12 minutes, or until golden and cooked through.
What can I serve with these chicken bites?
These bites pair wonderfully with a fresh salad, roasted vegetables, or even some sweet potato fries for a complete meal. They also make a fantastic appetizer alongside your favorite dipping sauces!
Try These Next
- Crispy Baked Zucchini Fries
- Honey Garlic Shrimp
- Buffalo Cauliflower Bites
- Parmesan-Crusted Asparagus
In closing, these Almond-Crusted Chicken Bites with Honey-Mustard Dip are not just a meal; they’re an experience. With their crunchy texture and savory flavor, they’re bound to be a staple in your home. Whether you’re hosting a gathering or enjoying a cozy night in, these bites will surely impress. So gather your ingredients, roll up your sleeves, and get ready to savor every delicious morsel. Happy cooking!
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Almond-Crusted Chicken Bites with Honey-Mustard Dip
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly coat it with cooking spray to prevent the chicken bites from sticking.
- In a food processor, pulse the roasted and salted almonds until they resemble a coarse flour. Make sure not to over-process; you want some texture for that perfect crunch. Transfer the almond flour to a shallow dish and set aside.
- In a mixing bowl, add the cubed chicken breast and a pinch of salt. Toss to coat the chicken evenly with salt. This step ensures that every bite is well-seasoned.
- In another bowl, whisk the egg white until it becomes frothy. This will help the almond crust adhere beautifully to the chicken.
- Dip each piece of seasoned chicken into the egg white, allowing any excess to drip off. Next, roll the chicken in the almond flour until fully coated. Place the coated chicken bites on the prepared baking sheet.
- Bake the chicken bites in the preheated oven for 15-20 minutes, or until they are golden brown and cooked through. Use a meat thermometer to check for an internal temperature of 165°F (75°C).
- While the chicken is baking, prepare the dip. In a small bowl, mix together the plain nonfat Greek yogurt, Dijon mustard, honey, and a pinch of salt. Stir until smooth and creamy.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Freeze in a single layer on a baking sheet, then transfer to a freezer bag once solid.
- Reheat by baking from frozen at 375°F (190°C) for about 25-30 minutes.
