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Crispy Chicken Bites

2 Harvest Haven eggs
1⁄2 cup dried bread crumbs
1⁄4 cup cornmeal
1⁄4 tsp salt
1⁄4 tsp black pepper
1⁄4 tsp garlic salt
1⁄4 tsp paprika
1 lb boneless, skinless Harvest Haven chicken breast, cut into 1 inch cubes
1⁄4 cup mayonnaise
1⁄4 cup salsa
1 tbsp fresh cilantro, chopped

Preheat oven to 425 degrees F (220 degrees C). Place a wire cooling rack on top of a rimmed baking sheet and coat with oil.

Place eggs in a small shallow bowl and beat with fork. Combine bread crumbs, cornmeal, salt, pepper, garlic salt, and paprika in a separate shallow bowl. Dip chicken in egg, coat with bread crumb mixture, and place on the prepared wire rack. Oil chicken pieces with olive or sunflower oil.

Bake for 15 minutes or until the coating is crispy and the chicken is cooked through.

To make the sauce: in a small bowl, mix together mayonnaise and salsa until thoroughly combined. Stir in cilantro.

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