Pecan Chicken Bites Recipe

Prep chicken

Trim any fat from the chicken breasts. Cut each breast into 1- to 1.25-inch bite-sized pieces so you end up with roughly 24–30 pieces from 1 lb.

Season & flour

In a medium bowl, combine the flour with 0.5 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Toss the chicken pieces in the seasoned flour until lightly coated, shaking off excess.

Egg wash

In a shallow bowl, beat the eggs with the milk and remaining 1/2 tsp salt, 1/4 tsp black pepper and remaining 1/4 tsp garlic powder until smooth.

Pecan coating

On a large plate combine the crushed pecans, panko breadcrumbs, paprika and a pinch of salt. Mix thoroughly so crumbs and pecans are evenly distributed.

Dredge

Working in batches, dip each floured chicken piece into the egg wash, letting excess drip off, then press into the pecan–panko mixture to form an even crust. Place crusted pieces on a wire rack while you heat the oil.

Heat oil

In a large skillet (preferably 10–12 inches) add the vegetable oil and heat over medium-high until shimmering and a small breadcrumb sizzles immediately (about 350°F/175°C). Use a thermometer if available.

Fry

Fry the chicken bites in a single layer in batches to avoid overcrowding, about 2.5–3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked pieces to a paper towel-lined plate or wire rack to drain. Keep warm in a 200°F (95°C) oven if desired while finishing remaining pieces.

While the final batch fries, melt the butter in a small saucepan over low heat. Add the honey, apple cider vinegar, Dijon mustard, optional hot sauce, 1/4 tsp salt and 1/8 tsp black pepper. Whisk continuously until the sauce is smooth and slightly thickened, about 2–3 minutes. Taste and adjust seasoning: add a little more vinegar if you want more tang, or more honey for sweetness.

Remove the sauce from heat. If you want a glossy finish, whisk in 1/2 tsp of room-temperature butter right before dressing the bites.

Place the fried chicken bites in a large bowl, pour half the warm sauce over them and gently toss to coat. Reserve remaining sauce for serving.

Transfer coated pecan chicken bites to a serving platter. Spoon any reserved sauce into a small ramekin for dipping alongside the platter.

Sprinkle chopped parsley over the bites and arrange lemon wedges around the platter. Serve immediately while hot.