Cajun chicken bites pack a spicy punch and are the perfect bite-sized appetizer for chicken lovers. These chicken bites are made with moist chicken breasts marinated with homemade Cajun seasoning and pan-seared until crisp. Serve it as an appetizer with your favorite dip, or add it to your favorite wrap, salad, or sandwich. Tastes incredibly delicious and is ready within 30 minutes.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Appetizer
Cuisine: American
Servings: 4serving
Author: Preeti
Equipment
1 Heavy bottom pan
Ingredients
For Cajun Seasoning
1tablespoonpaprika(smoked or regular)
2teaspoonground black pepper
1.5tablespoonItalian Seasoning(substitute 1 teaspoon oregano and ½ teaspoon thyme)
1tablespoonsalt
1tablespooncayenne pepper(reduce the quantity if you prefer less spicy)
1tablespoononion powder
2tablespoongarlic powder
For making chicken bites
1boneless skinless chicken breast (or chicken thighs)cut into bite-size cubes
2tablespoonfresh lemon juice
3teaspoonolive oil, divided
1 tablespoonbutter(optional, enhabces the flaovr)
Instructions
Pound the chicken breast for even thickness. Cut it into bite-size pieces.
In a medium size bowl, combine the chicken pieces with 2 tablespoon of Cajun seasoning, lemon juice and 2 teaspoon of oil. Let it marinate for 30 minutes.
Heat 1 tablespoon of butter and 1 teaspoon of oil in a heavy bottom pan/skillet over medium high heat. Swirl the pan to coat it with oil.
Place the marinated chicken on the heated pan. Do not overcrowd the pan; make sure there is some space between the chicken pieces.
Pan sear the chicken pieces on both sides until golden and cooked through (internal temperature of 165°F). Remove and serve these chicken bites with your favorite dip.
Video
Notes
Marinate the chicken for a minimum of 30 minutes or 2 hours for the best flavors. If you are marinating the chicken for more than 30 minutes, cover and keep it in the refrigerator. After 2 hours remove them from the refrigerator, keep them on the kitchen counter until they come to room temperature then pan-fry them.
Cook the chicken until it reaches an internal temperature of 165 degrees F.
Make sure the pan is hot enough when you place chicken on it. Let the chicken cook undisturbed for 3-4 minutes or until char marks appear on them. Flip the chicken pieces with tongs and then fry until golden and cooked through.
Do not overcrowd the pan while pan-searing the chicken. Too much chicken will lower the pan's temperature, leading to steaming instead of searing. For even browning and crispy chicken bites, cook in batches if needed.
To make it ahead, simply marinade the chicken and place it in a resealable bag. Refrigerate for up to 2-3 days. Grill the chicken when you’re ready to serve.