Sticky baked chicken bites drizzled in a honey sriracha sauce are the perfect BIG GAME appetizer! Serve with ranch, extra honey sriracha sauce or my personal favorite – mayo + sriracha!
It doesn’t get any better than having sticky baked honey sriracha chicken bites! These tasty bites drizzled in a honey sriracha sauce are a crowd pleaser for sure!
Whether you want to call these chicken bites, chicken fingers, popcorn chicken or chicken nuggets, it doesn’t matter, THEY ARE YUMMY!
I love how this recipe uses crushed potato chips as the outer coating to give these little bites that extra crunch.
And what makes these tasty, crunchy chicken bites even better – they’re baked, not fried!
These sticky baked honey sriracha chicken bites are great as finger foods, but I also love them on top of a salad or bowl of rice.
Here’s how they’re made…
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First, you’re going to want to let the chicken marinate in the buttermilk bath.
Once the chicken has time to soak, you’ll drain the liquid and place the chicken pieces back in a bowl and toss with flour. Then you’ll be ready to roll each chicken piece in the crushed potato chips, place onto a parchment lined cookie sheet and pop them in the oven!
BTW: Don’t overcrowd the chicken on the cookie sheet. You want space so that each piece can crisp up nicely.
Now let’s talk about this delicious sauce! The sauce is made up of 6 simple ingredients: ketchup, sriracha, vinegar, honey, garlic powder and onion powder. If you want to turn down the HEAT (say for kids) add a little less sriracha and a little bit more ketchup. Note: You can also serve the sauce on the side, rather than coating the pieces.
Some people like to dip their sticky baked honey sriracha chicken bites in ranch dressing, some prefer making up some extra honey + sriracha sauce, but I like whipping up a mayo + sriracha combo (as seen in the photos on this post).
No matter what sauce you use, or if you want any sauce at all, you’re going to love these little chicken bites!
Sticky Baked Honey Sriracha Chicken Bites
- Chicken bites:
- 1 ½ pounds boneless skinless chicken breasts cut into 1 ½ inch cubes
- 1 ½ cups buttermilk
- 1 Tablespoon garlic finely chopped
- 3 tablespoons flour
- ½ teaspoon paprika
- Pinch of salt
- Pinch of pepper
- 4 cups of crushed potato chips
- Honey sriracha sauce:
- ¼ cup ketchup
- ¼ cup sriracha
- 1 tablespoons rice vinegar
- ⅓ cup honey
- ¼ teaspoons garlic powder
- ¼ teaspoon onion powder
Position a rack in the center of the oven and preheat the oven to 400ºF. Place a piece of parchment paper on two baking sheets, set aside.
Place the chicken in a medium bowl, add the buttermilk, chopped garlic, salt and pepper. Stir to combine. Cover the bowl with saran wrap and allow the chicken to marinate for at least 30 minutes and ideally for 1 hour, then drain well. Place the chicken back in the same bowl.
In a small bowl, combine the flour, paprika, salt, and pepper. Add the seasoning mixture to the chicken and stir to combine until all the chicken pieces are evenly coated; let sit for 5 minutes.
Place the crushed chips in a shallow dish. Working in batches, dredge chicken bites in chips mixture and press to coat. Place chicken on prepared baking sheets. Do not over crowd as the bites won’t crisp up as well. Spray the chicken nuggets with nonstick cooking spray.
Bake for 15-20 minutes or until the chicken is firm to the touch and cooked through. Make sure to turn the chicken at the halfway point so it crisps up on both sides.
Prepare the honey sriracha sauce while the chicken is baking.
Honey sriracha sauce:
Heat the ingredients for the sauce in a small saucepan for 6-8 minutes. Remove from heat, let cool. if the sauce is spicy, consider adding another tablespoon of ketchup and/or honey to adjust to personal preference.
Coat the crispy chicken pieces with the honey sriracha sauce in a large bowl and toss. Alternately, you can serve the sauce on the side!
This makes enough sauce to just coat the chicken pieces. If you usually prefer lots of sauce, consider doubling the recipe. Left over sauce can be stored in the refrigerator for up to 5 days!
I hope you enjoy these sticky baked honey sriracha chicken bites. Let me know if you make them… they’re sure to be a crowd pleaser!