Almond-Crusted Chicken Bites with Honey-Mustard Dip
Crispy almond-crusted chicken bites served with a tangy honey-mustard dip for a quick, crowd-pleasing appetizer.
Servings: 4 servings
Ingredients
- 3/4 cup roasted 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 salt
Instructions
- Preheat the oven to 475°F (245°C). Place a small cooling rack on a baking sheet and lightly spray the rack with cooking spray.
- Place the roasted salted almonds in a small food processor and pulse briefly until they are broken into small chunks; avoid processing into a fine flour so the coating stays crunchy.
- Whisk the egg white in a small bowl. Spread the chopped almonds on a plate. Pat the chicken cubes dry and sprinkle them with a little salt.
- Dip each chicken cube into the egg white, letting excess drip off, then roll the piece in the chopped almonds to coat evenly.
- Arrange the coated chicken pieces on the prepared rack with space between each so air can circulate. Sprinkle with freshly ground pepper if desired.
- Bake until the outside is golden brown 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 the pinch of salt in a small bowl until smooth to make the honey-mustard dip.
- Serve the warm almond-crusted chicken bites with the honey-mustard dip.
Equipment
- Oven
- Baking Sheet
- small cooling rack
- cooking spray
- Food Processor
- small bowls
- plate
- whisk or fork
Notes
- Pulse the almonds briefly to keep some texture for crunch.
- Pat chicken dry so the coating adheres better.
- Use a cooling rack to allow even airflow around the chicken.
- Check chicken pieces for doneness before serving.