Air Fryer Chicken Bites (easy and delicious)

Air fryed chicken bites, browned in the air fryer and seasoned with Italian Seasonings. On a white and blue plate.

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Air Fryer Chicken Bites (easy and delicious)

These air fryer chicken bites are the perfect solution when you are craving flavorful chicken bites but don't want to spend hours in the kitchen. With just a few simple ingredients and minimal prep time, you can have tender, juicy chicken with just the right amount of Italian flavor. These are a must have on our dinner rotation.

Prep Time5

Total Time15

Course: Main Course, meat

Cuisine: American

Servings: servings

Calories: 136Kcal

Author: Susan Moncrieff

Equipment

1 Air Fryer

Ingredients

1 pound boneless skinless chicken breast That is often 2 chicken breasts in a retail packages.
2 tablespoons Italian Salad dressing My favorite is Olive Garden
1 teaspoon dry Italian herbs or make up your mixture with Italian herbs on hand.
½ teaspoon garlic powder
½ teaspoon onion powder
optional Kosher salt

Instructions

Preheat your air fryer to 400°F. Mine takes about 3 minutes to preheat.
In a medium bowl, place cut-up chicken and all seasonings listed except for the salt (which is optional).
Spray basket with no stick spray. Add the seasoned chicken in a single row onto the basket. If chicken is crowded, you may need to make another batch.
My chicken bites cook perfectly in 10 minutes at 400°F. I do turn the pieces over (with tongs) after 5 minutes. If you would like to double check if they are done, use an instant read thermometer to confirm an internal temp. of 165°F. Or cut a piece to ensure juices are clear.

Notes

How to Serve

This is a nice protein dish to serve with one or two sides. I often eat this with a salad for lunch or dinner the next day. This is great to make when you know you have a busy week and are trying to meal plan.

Storage

Can be stored in the refrigerator for 3 - 4 days if in a closed container. The cooked bites can also be frozen but may be a little dry when reheated (I sprinkle just a bit of salad dressing on it to prevent the dry texture).

I cut up and season the chicken and then portion it into small freezer bags so that they can quickly be cooked (after thawing in the refrigerator). I put the small bags into larger freezer bags so they stay together in the freezer.

Nutrition (I am not a nutritionist. These are estimates only)