Crispy Baked Chicken Bites

With Mila being one year now and fully interested in solid foods, our run with purees have sadly come to an end. Making baby food is seriously one of my most favorite hobbies. I’ll miss blending up goodness for Mila, though I have to say she seems more excited about “real” food. My baby sure does love to eat and I thank my lucky stars everyday. I'm sure her picky stage will sneak up on us at some point.

Though Mila adores any type of chicken nugget, I put together this recipe in honor of my littlest brother Jacob. My brother Jacob is now 21 and very much a mans man. But I love remembering those simpler days when my sister and I tormented him! Jacob was basically our doll and we may have loved messing with him too much. ;) Anyways, ever since he was a toddler he was obsessed with chicken nuggets and for a few years it was all he ate. Honest, ask my mom. That was all she could get into his lanky frame. Chicken nuggets smothered in BBQ sauce. Now a days he eats anything, but I bet bite sized chicken would still be on his favorites list. Today I'm showing you how we make our own version of tasty bite sized chicken. I keep the dredge and coating pretty minimal. Plus, I bake them rather than fry to keep them more on the healthy side. (This recipe is also gluten free and dairy free.) These are pretty simple and quick to throw together too. Be sure to have these ingredients on hand because in a pinch you can throw together Crispy Baked Chicken Bites and your family will totally love it! Enjoy!

CRISPY BAKED CHICKEN BITES

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 25-30 bite sized pieces

INGREDIENTS

2 boneless skinless chicken breasts

1 tsp each of salt & pepper

1 tsp garlic powder

1 tbs olive oil

2 cups corn flake cereal

1 cup any dairy option. (I used dairy-free Lactaid)

You'll need a baking sheet lined with silicon mat or a layer of parchment paper

STEPS

1

Dice your chicken breasts into bite sized pieces. Be sure to dice each piece around the same size so they all finish baking at the same time.

2

For this recipe I used a dairy free substitute - Lactaid. However, you can use whatever dairy option you wish. Mix the chicken and your milk option in a bowl. Let the two sit for at least 10 minutes. Use a spoon to be sure your milk option coats all the chicken bites.

3

In another bowl, use your hand to crush the corn flake cereal. You'll want to use your hand and not a grinder or smash them with anything. This way you get a nice coating texture, rather than a fine dust. Crush the cereal until the flakes are a uniform texture. Add in your salt, pepper and garlic powder.

4

Pre-Heat your oven to 350 degrees and ready a baking sheet with a silicon baking mat or with a layer of parchment paper.

5

Set up an assembly line! Start with your dredged chicken, your cereal coating and end with your baking mat. Take one piece of chicken at a time and coat it in the crushed cereal then line them up on the baking sheet.

6

Use a fork to help you coat your chicken pieces and place them on the baking sheet. This way your hands stay clean

7

Drizzle the olive oil over the chicken.

8

Bake for about 20 minutes or until crisp and the chicken is cooked through.

9

Enjoy! These don't store well, so enjoy within the same day.