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These honey BBQ chicken bites are my favorite solution for busy weeknights or last-minute party snacks. The chicken stays juicy and flavorful thanks to a buttermilk soak and every bite is coated in a glossy, sticky honey barbecue glaze that nobody can resist.
I first whipped up these chicken bites for an impromptu family game night and the plate vanished in minutes. Now it is my most-requested appetizer anytime friends stop by.
Ingredients
- Chicken thighs: Boneless and skinless for extra tenderness Look for ones with a nice pink hue and minimal excess fat
- Buttermilk: Makes the chicken super tender and infuses moisture Always shake or stir buttermilk before measuring it
- All-purpose flour: Adds crunch and structure to the coating Choose a good-quality unbleached variety
- Cornmeal: Brings crispness and a subtle sweetness Medium-grind cornmeal creates the best texture
- Paprika: Gives a smoky depth Use sweet or smoked paprika based on your flavor preference
- Garlic powder: Enhances savory notes Select fresh, aromatic powder not clumpy or stale
- Onion powder: Adds roundness to the flavor Opt for one that is bright and fragrant
- Salt: Heightens all the flavors Fine kosher salt dissolves best for even seasoning
- Black pepper: Balances the sweetness Use coarsely ground fresh pepper for a punchy kick
- Honey: The star of the sauce Choose a floral honey for nuanced sweetness
- Barbecue sauce: Adds tanginess and brings everything together Pick a thicker style for better coating power
Instructions
- Prep the Chicken:
- Cut boneless chicken thighs into even bite-sized pieces to ensure every piece cooks through at the same speed. Toss them with buttermilk in a bowl so each piece is well coated. Let it marinate for at least 30 minutes so the acids and enzymes in the buttermilk can tenderize the chicken fully.
- Make the Coating:
- In a separate wide bowl whisk together your flour cornmeal paprika garlic powder onion powder salt and black pepper. Blend thoroughly so every bite of chicken gets an even flavor layer.
- Dredge the Chicken:
- Take each marinated chicken piece from the buttermilk shake off the excess liquid dip into the flour mixture and press well so it sticks. Arrange the coated chicken pieces on a parchment-lined baking sheet. Spritz or dab lightly with cooking oil to help the oven-crisping magic happen.
- Bake the Chicken:
- Slide your tray into a preheated 400 degree oven. Cook for 20 to 25 minutes or until the chicken bites are deeply golden and the coating gets crunchy. Flip halfway for the most even color and crunch.
- Warm the Sauce:
- While the chicken bakes gently heat the honey and barbecue sauce together in a small saucepan over medium heat. Let it get just warm enough to blend and become glossy but do not let it boil.
- Toss and Glaze:
- When the chicken is done transfer it hot into a big heatproof bowl. Pour on the warm honey BBQ sauce and toss with a spatula or large spoon until each bite is sticky and well coated. Serve right away for maximum crunch.
I am always amazed by the transformation a little honey can bring to BBQ sauce. One of my best kitchen memories is my little nephew helping me toss the chicken bites in sauce and making everyone laugh with his sticky honey-covered grin.
Storage Tips
Store leftover chicken bites in an airtight container in the refrigerator for up to three days. To reheat use a toaster oven or air fryer at moderate heat so the coating returns to crispiness. Avoid microwaving unless you do not mind some softening.
Ingredient Substitutions
You can use chicken breast cut into cubes instead of thighs though you may need to reduce baking time. For a gluten free version substitute a 11 gluten free flour blend for the all-purpose flour. If you are out of buttermilk use a cup of regular milk with two teaspoons of lemon juice mixed in and let it sit for five minutes.
Serving Suggestions
Serve these chicken bites as a main with sweet potato fries and a crisp slaw. They make a fabulous party platter piled high with toothpicks and extra sauce for dipping. For a fun twist toss them onto a salad or wrap them up in warm tortillas with lettuce and pickles.
Cultural and Seasonal Spin
Sticky sweet barbecue chicken is an all-American classic that shines during summer cookouts or game day gatherings. In cooler months I pair these bites with roasted root veggies or even a classic mac and cheese. If you want a spring feel swap in a lighter barbecue sauce and serve with a bright citrus salad.
Seasonal Adaptations
Use fresh spring herbs for garnish when available Add a pinch of cayenne to the coating if you want a summer heat boost Make mini chicken sliders with these as the filling on soft dinner rolls
Success Stories
My aunt made these for a graduation party and doubled the batch which still was not enough. A neighbor even asked for the recipe on the spot after just one bite.
Freezer Meal Conversion
Arrange baked chicken bites on a parchment-lined tray and freeze until solid. Transfer to an airtight ziptop bag for up to two months. To serve reheat in a hot oven then toss in freshly warmed honey BBQ sauce.
After you try these once, you will find yourself reaching for the recipe again and again. Enjoy every sticky-sweet crunchy bite!
Recipe FAQs
- → How do you ensure the chicken stays juicy?
Marinating chicken in buttermilk keeps it moist and tender while enhancing overall flavor.
- → What makes the coating so crispy?
A blend of flour and cornmeal provides the chicken with a crunchy texture when baked.
- → How spicy is the sauce?
The sauce is primarily sweet and smoky, with mild heat from black pepper and paprika.
- → Can I use a different cut of chicken?
Chicken thighs work best for tenderness, but boneless chicken breast can also be used.
- → Is it possible to fry the bites instead of baking?
Yes, frying creates a crispier result. Bake for a lighter option or fry for extra crunch.