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Sticky Baked Honey Sriracha Chicken Bites

Sticky Baked Honey Sriracha Chicken Bites

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!
Course Appetizer
Cuisine American
Keyword chicken bite appetizer, chicken fingers
Prep Time 50 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Prepare the honey sriracha sauce while the chicken is baking.

  7. Honey sriracha sauce:

  8. 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.
  9. 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!

Recipe Notes

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!