Lemon Chicken Bites
Crispy baked lemon chicken bites coated in einkorn flour with baking soda, dunked in a lemon, vinegar, garlic, and milk egg wash, then coated in Italian panko and baked at 425°F until golden on both sides. The lemon in the egg dunk is what makes these taste different from any other baked chicken bite. Freeze raw and baked from frozen adds only 3 to 5 minutes per side.
Servings: 6
Calories: 375kcal
Equipment
- 3 medium bowls
- parchment paper
Ingredients
- 2 lb organic chicken breast
Flour Coating
- 1 cup all purpose einkorn flour
- 1 tsp baking soda
- 1 tsp pink Himalayan salt
- ¼ tsp black pepper
Egg Dunk
- 1½ organic lemon juiced
- 1 tbsp white vinegar
- 1 tsp garlic powder
- 1 tsp pink Himalayan salt or sea salt
- ½ cup organic whole milk
- 1 egg
Breading
- 2½ cup Italian Panko Bread Crumbs I like Kooshy or Aleia if you are GF
Instructions
- Preheat the oven to 425℉
- Place parchment paper on a baking sheet and then coat with extra virgin olive oil or avocado oil.
- Cube the 2 lb organic chicken breast into large chunks.
- In a bowl combine 1 cup all purpose einkorn flour, 1 tsp baking soda, 1 tsp pink Himalayan salt and ¼ tsp black pepper.
- In another bowl combine 1½ organic lemon juiced, 1 tbsp white vinegar, 1 tsp garlic powder, 1 tsp pink Himalayan salt, ½ cup organic whole milk and 1 egg. Whisk well.
- In the third bowl add in 2½ cup Italian Panko Bread Crumbs.
Preparing the Chicken
- Working in thirds, toss the chicken first in the flour mixture, then dunk in the egg mixture and finally coat with the Panko. Do this to all of the chicken.
- Place on a parchment lined baking sheet that has been coated with extra virgin olive oil or avocado oil.
- Place in the oven and bake 7-9 minutes, flip and bake another 7-9 minutes until crispy and the internal temperature is 165℉.
- Remove and eat right away. You can also serve on salads or tossed with pasta.
Notes
Three-bowl sequence: flour first, egg dunk second, panko third. Each step is essential.
Oil the parchment generously. This is what crisps the bottom.
Press the panko on to each piece before placing on the pan.
Space them out. Touching pieces steam rather than crisp.
Flip halfway for evenly golden coating on both sides.
165°F internal temperature is doneness.
Freeze raw: Bread, flash freeze 2 hours ungreased parchment, bag. Up to 2 months. Bake from frozen adding 3 to 5 minutes per side.
Blackstone: Medium-high heat, oiled flat top, 4 to 5 minutes per side. Don't move until the coating releases cleanly.
GF option: Aleia panko and a GF flour blend, same amounts.
Nutrition
Serving: 1serving | Calories: 375kcal | Carbohydrates: 35g | Protein: 38g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 120mg | Sodium: 640mg | Potassium: 520mg | Fiber: 1.5g | Sugar: 2g | Vitamin C: 6mg | Calcium: 80mg | Iron: 2mg