Go Back

Taco Crusted Chicken Bites

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Rest Time 25 minutes
Total Time 1 hour 20 minutes

Ingredients
  

  • 1 lb. chicken breast boneless, skinless
  • ¼ C almond flour*
  • ¼ C liquid egg whites*
  • 160 g taco shells, finely crushed*
  • 3 TBSP taco seasoning

Instructions
 

  • Preheat the oven to 425°F – skip this step if you’re using an air-fryer
  • Trim and dice the chicken into bite or nugget sized pieces
  • Dry a chicken bite off by folding and pressing a paper towel over it
  • Lightly roll the bite in flour until it’s evenly coated
  • Dunk the bite in the egg whites
  • Roll it in the taco + seasoning mix until every nook and cranny is covered, then place on the cooling rack
  • Repeat until all of the chicken is breaded
  • Put the baking sheet in the fridge for 20-30 minutes to allow the coating to set*
  • Bake at 425F for 25-30 minutes, flipping halfway OR air-fry at 375F for 2.5-4 minutes on each side – the chicken is done when it reaches an internal temperature of 165F

Notes

  • *Almond flour: I use almond flour when breading chicken, but any flour (coconut, regular, GF) should also work fine
  • *Egg whites: you can use ¼ C applesauce or 1 whole egg in place of egg whites, but liquid egg whites are cleaner and a lot less messy than the alternatives
  • *Taco shells: we used Siete taco shells – they’re DF, GF, paleo, vegan, and all around an amazing brand!
  • *7. Letting the bites set in the fridge is optional but well worth it; doing so helps the crust to set and adhere to the chicken so it doesn’t fall off in chunks
  • Store any leftovers in the fridge and I highly recommend reheating them in an air-fryer for the freshest, crispiest taste
  • This recipe can easily be halved or doubled!
Tried this recipe?Let us know how it was!