Caribbean Chicken Bites

  • 1/4 c. mayonnaise
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • Several dashes of hot sauce (optional)
  • 1 lb. chicken breasts, cut into small bite-sized pieces
  • 1 1/2 c. panko breadcrumbs
  • 1 tsp. dried parsley
  • 3/4 tsp. smoked paprika
  • 1/4 tsp. garlic powder
  • Salt and black pepper, to taste

Preheat the oven to 425° F, and line a baking sheet with parchment paper sprayed lightly with cooking spray or cover it with a nonstick baking mat.

Combine the mayonnaise, salt, 1/4 teaspoon of black pepper, and the hot sauce (if desired) in a small bowl. Brush the chicken pieces with the mayonnaise mixture so that they are all fully coated.

Combine the panko breadcrumbs, dried parsley, smoked paprika, garlic powder, salt, and pepper in a shallow bowl; toss to combine.

Transfer the chicken in small batches to the seasoned panko mixture. Toss the chicken in the panko mixture until well coated, then transfer it to the prepared baking sheet. Repeat with the remaining chicken pieces, leaving about 1/2 inch between the chicken pieces on the baking sheet to allow for even baking.

Bake the chicken for 15 minutes, or until cooked through, turning over halfway through. If desired, broil the chicken for a minute at the end of baking to get them even crispier.

Serve the chicken with your favorite sweet and spicy sauce. I used sweet and spicy tabasco sauce.

  • Yields: 3-4 servings
  • Preparation Time: 20 minutes

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