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Air fryer chicken bites served in a basket with dipping sauce.
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Air Fryer Chicken Bites (4 Ingredients)

These Air Fryer Chicken Bites are tossed with a salt-forward seasoning blend, cornstarch, and olive oil, then air fried until lightly crispy outside and juicy inside. They use four main ingredients, require no eggs or breadcrumbs, and do not need to be flipped.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Appetizer/Snack, Main
Cuisine: American
Servings: 4 people
Author: Brianna May

Equipment

Ingredients

  • 1.1 pounds boneless skinless chicken breast about 2 large chicken breasts, cut into pieces at least 1 inch in size
  • 1 ½ teaspoons seasoned salt or another salt-forward seasoning blend
  • 3 tablespoons cornstarch
  • 2 tablespoons olive oil
  • oil spray

Instructions

  • Toss the chicken: Preheat the air fryer to 400°F for 5 minutes. Add the chicken, seasoned salt, cornstarch, and olive oil to a large bowl. Toss until every piece is evenly coated and there are no large patches of loose cornstarch.
    1.1 pounds boneless skinless chicken breast
    1 ½ teaspoons seasoned salt
    3 tablespoons cornstarch
    2 tablespoons olive oil
  • Arrange the chicken: Lightly spray the air fryer basket with oil. Arrange the chicken in a single layer without overcrowding, then lightly spray the tops.
  • Air fry until crisp: Air fry at 400°F for 12–14 minutes without flipping. The chicken should be browned and lightly crisp and reach at least 165°F. It will likely be above 165°F by the time the coating is crisp. Transfer it from the hot basket immediately and serve.

Notes

  • Seasoning options: Use seasoned salt, Cajun seasoning, or another salt-forward seasoning blend. Sodium levels vary, so taste the cooked chicken before adding more salt.
  • Chicken size: Keep the pieces at least 1 inch. Smaller cubes can overcook before the exterior becomes crisp.
  • Basket capacity: My Cosori air fryer fits 1.1 pounds of chicken, or about two large chicken breasts, in one layer. Cook in batches if needed.
  • Doneness cue: The chicken must reach at least 165°F, but the coating may not be crisp at that exact temperature. Continue cooking until the exterior is lightly browned and crisp.
  • Cook time: Twelve to 14 minutes worked best in my air fryer. At 15 minutes, the chicken had more color but was slightly overcooked.
  • Storage: Refrigerate leftovers in an airtight container for 3–4 days. I recommend serving them cold in salads or wraps instead of reheating.

Nutrition

Calories: 227kcal | Carbohydrates: 5g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 1017mg | Fiber: 0.1g