Almond-Crusted Chicken Bites with Honey-Mustard Dip
Crispy almond-crusted chicken bites served with a tangy honey-mustard dip — a quick and flavorful appetizer.
Servings: 4 servings
Ingredients
- 3/4 cup roasted salted almonds
- 1/2 lb chicken breast cut into 1-inch cubes
- salt to taste for seasoning
- 1 large egg white whisked
- 1/2 cup plain nonfat Greek yogurt
- 2 tablespoons Dijon mustard
- 2 teaspoons honey
- pinch of salt
Instructions
- Preheat the oven to 475°F (246°C). Place a small cooling rack on a baking sheet and lightly spray the rack with cooking spray.
- Pulse the roasted salted almonds in a food processor until they become small coarse chunks; avoid processing to a fine flour so they remain crunchy.
- Whisk the egg white in a small bowl. Spread the chopped almonds in a shallow plate. Season the chicken cubes with salt.
- Dip each seasoned chicken cube into the egg white, shake off excess, then roll in the chopped almonds to coat evenly.
- Arrange the coated chicken pieces on the prepared rack with space between them so air can circulate; sprinkle with pepper if desired.
- Bake the chicken in the preheated oven until the outside is golden and crispy, about 6 minutes; flip each piece and bake an additional 4–6 minutes until cooked through and juices run clear.
- While the chicken bakes, whisk together the Greek yogurt, Dijon mustard, honey, and a pinch of salt in a small bowl to make the honey-mustard dip.
- Serve the almond-crusted chicken bites hot with the honey-mustard dip.
Equipment
- Oven
- Baking Sheet
- Cooling Rack
- Food Processor
- Small Bowl
- small plate
- Measuring Cups and Spoons
Notes
- Do not over-process the almonds; they should be coarse for crunch.
- Use a cooling rack so the chicken crisps evenly on all sides.
- Adjust salt to taste after coating the chicken.
- Flip chicken pieces once halfway through baking for even browning.