Crispy Chicken Buck Bites

Crispy Chicken Buck Bites
Serves: 8 bites
Prep time:
Cook time:
Total time:
I love these healthy gluten and dairy free baked chicken bites, they have a crispy buckwheat coating and hints of lemon and pepper. Quick and easy to make, great for an appetizer (try with my Sweet Dijon Dill Dip) or pop them onto a salad for lunch!
  • 1 skinless chicken breast - cut into cubed bite size pieces
  • 1 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • ¼ cup buckwheat groats broken down (see instructions) or Bob's Red Mill Creamy Buckwheat is perfect for this recipe, it is already broken down.
  • ½ tbsp garlic powder
  • ½ tsp salt - divided
  • cracked black pepper to taste
  1. Cut the chicken breast into cubed bite size pieces.
  2. Put chicken in a small ziploc bag and add lemon juice, zest, half of salt and desired pepper.
  3. Seal bag and shake to mix until chicken well marinated.
  4. If you have the time allow the chicken to marinate 2-4 hours, or use immediately if you don't have the time.
  5. In a blender/food processor add a heaping ¼ cup of buckwheat groats and process lightly until buckwheat just begins breaking down, but not a full flour, you want some texture for a crunchy coating.
  6. In a bowl, mix the buckwheat grounds, garlic powder, salt and cracked pepper.
  7. Take marinated chicken and dredge in buckwheat mixture until the chicken pieces are well coated, shake off any excess flour mixture.
  8. Put chicken pieces on a lightly oiled baking sheet - broil chicken on high for 6-7 minutes a side (or until lightly browned and crispy) on middle rack.
  9. Serve hot!


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