These crispy skillet lemon pepper chicken bites are juicy little flavor bombs—zesty, golden, and just begging to be popped straight from the pan into your mouth. Each bite hits with a bold punch of tangy citrus, savory spice, and that irresistible golden crunch that will delight your taste buds.
Whether you're hosting people or just hosting your own personal chicken party, this recipe’s about to be your new go-to. These lemon pepper chicken bites are a total crowd-pleaser—crispy, flavorful, and so addictive that both kids and adults will be fighting over the last piece.
These delicious little chicken bites are perfect with a baked potato, noodles, or rice alongside a green vegetable or salad and some buttery Parmesan garlic knots.
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Why You'll Love These Crispy Lemon Pepper Chicken Bites
They’re fast, they’re sassy, and they taste like something way fancier than they are, which is kind of the dream, right?
People are going to love this recipe for lemon pepper chicken bites because:
- It’s quick and easy – Done in one skillet with minimal prep, perfect for busy weeknights, but brings super big flavor!
- Crispy perfection – Golden, crunchy outside with juicy, tender chicken inside.
- Big flavor, simple ingredients – Zesty lemon, bold black pepper, and pantry staples come together like magic. And bite-sized pieces equal even more surface area for the delicious coating!
- Kid-approved and adult-adored – Mild enough for picky eaters, flavorful enough to impress grown-ups.
- Super versatile – Serve them as a snack, dinner, game day app, or throw them in a salad or wrap.
- No deep frying required – All the crunch, none of the mess.
Basically, it’s the kind of recipe that sneaks into your weekly rotation and never leaves.
Ingredients
To whip up these crispy lemon pepper chicken bites, you only need a handful of simple, flavor-packed ingredients that you probably already have in your kitchen.
- chicken breast
- all-purpose flour
- cornstarch
- lemon pepper seasoning
- garlic powder
- paprika
- salt
- egg
- milk
- lemon juice
- oil
See recipe card for quantities.
How to Make Lemon Pepper Chicken Bites
Making these lemon pepper chicken bites is as easy as it is delicious—you’ll start by dicing your chicken into bite-sized pieces, then toss in a quick egg wash and flour coating spiced with lemon pepper. A quick sear in a hot skillet locks in the juiciness, and before you know it, you’ve got golden, bite-sized chicken perfection.
- Dice chicken breasts into bite-sized pieces. I like to start by slicing the chicken breast in half long ways, starting with the bigger end, placing one hand on top of the chicken breast and the other hand slicing with the knife.
- Keeping the top and bottom half together, slice into strips cross-wise.
- Cut again perpendicular to the slices, creating approximately ½-inch pieces.
- Slice the lemons and juice half of a lemon, reserving the rest. In a shallow bowl or pie plate, whisk together the egg, milk, and 1 tablespoon lemon juice.
5. In another shallow bowl or pie plate, mix the flour, cornstarch, lemon pepper seasoning, garlic powder, paprika, and salt.
6. Dip diced chicken into the egg mixture and turn to coat, working in batches if necessary.
7. Place the diced chicken from the egg wash into the flour mixture and turn to coat on all sides, pressing gently to adhere if necessary.
8. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed. Cook for 4-5 minutes per side, flipping once, until golden brown and cooked through. For second batch of chicken, wipe out the skillet and start with fresh oil if there are a lot of flour mixture bits still in the skillet because these will burn and stick to your next batch of chicken. Transfer the chicken to a paper towel-lined plate to soak up any excess oil. Serve immediately, drizzling with lemon juice just before eating.
Hot Pan Summer: Don’t Let Your Chicken Hit a Cold Skillet
For the crispiest bites, make sure your skillet is hot before adding the chicken. To tell if your skillet oil is hot enough, drop in a tiny piece of the chicken or a small pinch of flour—if it sizzles immediately, you’re good to go. You can also insert the small end of a wooden spoon into the oil and see if it bubbles. Also, don’t overcrowd the pan; giving the pieces space helps them brown evenly instead of steaming. Work in batches if necessary, wiping the pan and adding fresh oil in between.
Substitutions
If you need to make substitutions, here are a few options to switch things up:
- Chicken breast - Use turkey breast or chicken thighs for a juicier bite.
- Lemon pepper seasoning - If you don’t have lemon pepper seasoning, mix 1 tablespoon lemon zest with 1 teaspoon black pepper, or try one of the seasoning variations listed below.
- Oil - Any neutral oil with a high smoke point will work great here; think vegetable, canola, peanut, or avocado oil.
Spice Up Your Chicken Bites
The beauty of this recipe is its versatility—you can easily switch up the seasoning blend to suit your mood, whether you’re craving a smoky Cajun kick, chili-cumin taco bites, or a savory garlic Parmesan twist.
- Taco Time - Substitute a taco seasoning mix for the lemon pepper for crispy Tex-Mex bites.
- Cajun - Swap a Cajun seasoning blend (a mix of smoked paprika, garlic powder, onion powder, oregano, and thyme) for smoky, zesty Cajun-spiced chicken.
- Garlic Parmesan - Try a blend of garlic powder, Parmesan cheese, and Italian seasoning for a savory Italian-style bite.
Equipment
- Cutting board – For chopping the chicken into perfect bites.
- Sharp knife – Because hacking at chicken with a butter knife is a no.
- Shallow bowl or pie plate – One for the egg wash and another for the seasoned flour mixture.
- Measuring cups and spoons – For accurate measurement of ingredients.
- Tongs or a spatula – For flipping and tossing without burning your fingers.
- Large skillet – Preferably cast iron or nonstick for max crispiness.
- Paper towel - To soak up extra oil on a plate after cooking.
- Zester or microplane – If you’re using fresh lemon zest.
How to Store Lemon Pepper Chicken Bites
Storing your lemon pepper chicken bites is super easy, and they still taste amazing the next day!
- Cool: Before storing, let the bites cool to room temperature so they don’t steam and get soggy.
- Refrigerate: Place them in an airtight container and store in the fridge for up to 3–4 days.
- Freeze: For longer storage, pop them in a freezer-safe bag or container. They’ll keep well for up to 2 months.
To reheat:
- Oven or toaster oven: Bake at 375°F (190°C) for about 10 minutes to bring back that crispy goodness.
- Air fryer: 350°F (175°C) for 5–6 minutes—crispy magic.
- Microwave: Okay in a pinch, but they’ll lose some crunch.
Basically, these bites are meal prep heroes—easy to store, easy to love all over again.
Homemade Lemon Pepper Seasoning
Making a substitute for lemon pepper seasoning is super simple! Add 1 tablespoon of freshly grated lemon zest to 1 teaspoon of black pepper for a delicious homemade seasoning blend.
FAQ
Heck yes! Thighs are juicier, and a lot of people prefer them to breasts. Just trim any excess fat and chop into bite-sized pieces like a pro.
Definitely! Mix 1 tablespoon of fresh lemon zest with 1 teaspoon of black pepper, and you've got a delicious homemade lemon-pepper blend.
There's a little bit of a black pepper kick in the basic recipe, but for more spice add cayenne pepper or red pepper flakes to the seasoned flour mixture.
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Pairing
These are my favorite dishes to serve with crispy skillet lemon-pepper chicken bites:
Crispy Skillet Lemon Pepper Chicken Bites
Equipment
- cutting board
- chef's knife
- 2 shallow bowls or pie plates
- measuring cups and spoons
- tongs or spatula
- large skillet (nonstick or cast iron for maximum crispiness)
- paper towel
- zester or microplane (optional, if you're making homemade lemon-pepper seasoning)
Ingredients
- 1-½ pounds boneless skinless chicken breasts (about 2)
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 tablespoon lemon-pepper seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- 1 egg
- 2 tablespoons milk
- 2 lemons
- 4 tablespoons oil
Instructions
- Dice the chicken into bite-sized pieces (approximately ½ inch).
- Slice the lemons and juice half a lemon (about 1 tablespoon of juice), setting aside the other lemons. In a shallow bowl or pie plate, whisk together the lemon juice, milk, and egg.
- In another shallow bowl or pie plate, mix together the flour, cornstarch, lemon-pepper seasoning, garlic powder, paprika, and salt.
- Dip the diced chicken into the egg wash, turning to coat all bites evenly.
- Move chicken from egg wash to seasoned flour mixture, turning to coat evenly and pressing gently to adhere coating if necessary.
- Heat 2 tablespoons oil in a large skillet over medium-high heat.
- Add chicken in a single layer, working in batches if needed. Cook for 4-5 minutes per side, flipping once, until golden brown and cooked through.
- Wipe the pan clean and add another 2 tablespoons of oil before the second batch if there are a lot of coating bits still in the pan as these will burn and stick to your second batch of chicken.
- Transfer to a plate lined with paper towels to absorb excess oil. Serve immediately with lemon wedges, squeezing lemon juice over the chicken just before eating.
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