Crispy Chicken Cordon Bleu Bites

Name: Crispy Chicken Cordon Bleu Bites
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts, cut into bite-sized pieces; 1 cup all-purpose flour; 2 teaspoons Cajun seasoning; 1 teaspoon garlic salt; 1 cup milk; 1 cup panko breadcrumbs (may need more); ½ – ¾ cup vegetable oil for frying; 4 slices Swiss cheese, cut into 1-inch squares; 4 slices deli ham, cut into 1-inch squares; ¼ cup mayonnaise; 2 tablespoons mustard

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There’s something comforting about the flavors of Chicken Cordon Bleu—the crispy breading, the melty cheese, the savory ham—all coming together in one perfect bite. But if rolling and baking a full-sized version feels intimidating, these Chicken Cordon Bleu Bites are the perfect alternative. They’re easy to prepare, cook quickly, and make a fantastic appetizer or snack.

Whether you’re hosting a game night or just looking for a quick and delicious meal, this recipe is a great choice. Best of all, it’s perfect for beginners. The steps are straightforward, the ingredients are simple, and the crispy, cheesy results will impress anyone at the table.

Why This Recipe Is Special

These bite-sized chicken pieces capture everything you love about classic Chicken Cordon Bleu but in a much simpler, beginner-friendly form. Unlike the traditional version, which requires pounding and rolling chicken breasts, these bites involve just a few easy steps: coat, fry, top with cheese and ham, and enjoy.

Perfect for beginners – No complicated rolling or stuffing.
Quick cooking time – Cooks in under 20 minutes.
Great for any occasion – Works as an appetizer, snack, or even a meal with sides.

Crispy, cheesy, and flavorful – Golden breading, melted Swiss cheese, and savory ham in every bite.

Ingredients and Their Role

Chicken breasts – The base of the dish, providing a juicy, tender bite.
Swiss cheese – Melts beautifully and adds a rich, nutty flavor.

Sliced ham – A salty, savory contrast to the creamy cheese.
All-purpose flour – Helps the breading stick to the chicken.
Panko bread crumbs – Creates a light, crispy coating.

Milk – Used to help the flour and breadcrumbs adhere.
Garlic salt – Enhances flavor with a mild garlic kick.
Cajun seasoning – Adds a touch of spice and depth.

Vegetable oil – For frying, ensuring a crispy exterior.
Mayonnaise & mustard – Combined to make a simple dipping sauce.

Ingredient Substitutions

Cheese – Swap Swiss for mozzarella, cheddar, or provolone.

Ham – Use turkey or crispy bacon for a twist.
Breadcrumbs – Use crushed crackers or gluten-free panko for dietary needs.
Cajun seasoning – Replace with paprika and black pepper for a milder flavor.

Step-by-Step Instructions

Step 1: Heat a pan with vegetable oil over low to medium heat to prepare for frying.

Step 2: In a resealable bag, combine flour, Cajun seasoning, and garlic salt. Mix well.

Step 3: Cut chicken breasts into bite-sized cubes. Dip each piece in milk, then toss in the seasoned flour mixture.

Step 4: Remove the chicken from the flour, dip it back into the milk, then coat it in panko breadcrumbs. Press lightly to ensure the coating sticks.

Step 5: Fry the chicken bites in hot oil for about 7-9 minutes on each side or until golden brown and fully cooked (internal temperature should reach 170°F).

Step 6: Drain excess oil and return the chicken to the pan. Place a slice of Swiss cheese on each piece, followed by two small pieces of ham, and top with another slice of cheese.

Step 7: Cover the pan and let the cheese melt over low heat. If needed, turn the heat back on for a minute to speed up melting.

Step 8: In a small bowl, mix mayonnaise and mustard to create a simple dipping sauce.

Step 9: Serve hot and enjoy with the dipping sauce!

Beginner Tips and Notes

How to tell if the chicken is cooked – Use a meat thermometer to ensure it reaches 170°F, or cut into a piece; the inside should be white and firm, not pink.
Preventing soggy breading – Always coat in flour before dipping in the milk and breadcrumbs. This helps the coating stick and stay crispy.
Managing oil temperature – Keep the heat at medium to prevent burning. If the chicken browns too quickly, lower the heat slightly.

Prepping ahead – You can bread the chicken ahead of time and refrigerate for a few hours before frying.

Serving Suggestions

These crispy Chicken Cordon Bleu Bites pair well with various sides and dipping sauces.

Dips & Sauces

Honey mustard

Garlic aioli
Ranch dressing
Spicy sriracha mayo

Side Dishes

Crispy French fries
Roasted vegetables
Garlic mashed potatoes

A fresh green salad

Storage Tips

Refrigerate – Store leftovers in an airtight container for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.
Freeze – Freeze cooked bites for up to 2 months. Reheat directly from frozen in a 375°F oven for 15 minutes.

Now that you have an easy, delicious recipe for Chicken Cordon Bleu Bites, it’s time to give it a try. Whether you’re making them for a party or just a fun dinner at home, these crispy, cheesy bites are sure to be a hit.

Let me know how yours turn out! Leave a comment below with your experience or any fun twists you added to the recipe. Happy cooking!

FAQ About Chicken Cordon Bleu Bites

Can I bake these instead of frying?

Yes! To bake, preheat your oven to 400°F and place the breaded chicken bites on a parchment-lined baking sheet. Lightly spray with cooking oil and bake for 18-20 minutes, flipping halfway through. For extra crispiness, broil for the last 2 minutes.

What cheese works best for this recipe?

Swiss cheese is the traditional choice because of its mild, nutty flavor and excellent melting qualities. However, you can also use mozzarella for a milder taste or provolone for a slightly sharper bite.

How do I keep the breading from falling off?

Ensure the chicken is dry before coating it. Dipping it in flour first helps the breading stick. Also, let the breaded chicken rest for a few minutes before frying to help the coating adhere better.

Can I make these ahead of time?

Yes! You can bread the chicken pieces and refrigerate them for up to 8 hours before frying. If you want to freeze them, bread the chicken and freeze them raw on a baking sheet, then transfer them to a freezer bag. Fry or bake from frozen, adding a few extra minutes to the cooking time.

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