Nothing says holiday cheer like a platter of festive finger foods, and these Christmas Almond-Crusted Chicken Bites with Cranberry Glaze have become my go-to appetizer for every December gathering. I discovered this magical combination by accident last year when I needed a last-minute dish for our neighborhood cookie exchange. With leftover almonds from baking and a jar of cranberry sauce in the fridge, I threw together what I thought would be a simple chicken bite. Oh my stars, the way that crunchy almond crust pairs with the sweet-tart cranberry glaze had everyone asking for the recipe before they even touched the cookies!
What makes these little bites so special is how they capture all the cozy flavors of the season in one perfect pop of flavor. The golden almond coating gives that satisfying crunch we all crave, while the cranberry glaze adds just the right balance of festive sweetness. They’re fancy enough to impress your mother-in-law but easy enough that you can whip them up between wrapping presents and untangling Christmas lights. Trust me, once you serve these at your holiday party, they’ll become as much a tradition as hanging stockings by the fireplace.
Why You’ll Love These Christmas Almond-Crusted Chicken Bites with Cranberry Glaze
These little beauties check all the boxes for holiday entertaining, and here’s why they disappear every time I make them:
- Effortless elegance: They look fancy but take just 15 minutes of hands-on prep. No one needs to know you whipped them up while half-watching Hallmark movies!
- Festive flavor fireworks: That almond crunch with the tangy-sweet cranberry glaze? Absolute magic. It’s like Christmas in every bite.
- Crowd-pleaser approved: Kids go nuts for the dippable bites, while adults appreciate the sophisticated twist on classic flavors. My cousin’s picky eater even asked for thirds last year.
- Make-ahead friendly: Bake the chicken bites early, then reheat right before guests arrive. The glaze stays perfect at room temperature for hours.
- Adaptable for allergies: Gluten-free? Use almond flour instead of breadcrumbs. Nut-free? Try crushed pretzels. The recipe’s as flexible as your holiday schedule.
Ingredients for Christmas Almond-Crusted Chicken Bites with Cranberry Glaze
Gather these simple ingredients to create holiday magic. I’ve learned through trial and error that quality matters here, especially with the almonds and cranberry sauce. Here’s what you’ll need:
- 1 lb chicken breast: Cut into 1-inch pieces (I like them slightly chunky for that satisfying bite)
- 1 cup almonds: Finely ground (see my note below about toasting them first for extra oomph)
- 1/2 cup breadcrumbs: Plain, not seasoned, we want the almond flavor to shine
- 1 tsp salt: I use kosher salt for better distribution
- 1/2 tsp black pepper: Freshly cracked if you’ve got it
- 1 egg: Beaten well, this is our “glue” for the crust
- 1/4 cup flour: All-purpose works great here
- 1/2 cup cranberry sauce: The jellied kind in a can works, but I prefer whole berry sauce for texture
- 1 tbsp honey: Local if you can get it, the floral notes are lovely
- 1 tsp Dijon mustard: This little bit makes all the difference
- 1 tbsp water: To thin the glaze just right
Ingredient Notes & Substitutions
Here’s where you can make this recipe your own while keeping that perfect holiday flavor:
For the almonds: Toast them at 350°F for 5-7 minutes before grinding if you want extra crunch. If allergies are a concern, crushed pretzels or gluten-free panko make great substitutes.
Breadcrumb alternatives: My gluten-free friends swear by almond flour here, just reduce the salt slightly since it’s denser than breadcrumbs.
Cranberry sauce swap: In a pinch, raspberry preserves mixed with a splash of orange juice work beautifully. Just avoid jelly; we need some texture.
Sweetener options: Maple syrup can replace honey if you prefer, but reduce to 2 teaspoons since it’s sweeter. Agave works too.
Mustard matters: That Dijon tang balances the sweetness perfectly. Yellow mustard will make the glaze taste flat, so don’t skip this!
How to Make Christmas Almond-Crusted Chicken Bites with Cranberry Glaze
Now for the fun part, transforming these simple ingredients into holiday magic! I promise this process is easier than untangling Christmas lights, and the aroma filling your kitchen will have everyone peeking in to see what’s cooking.
Step 1: Prep the Almond Coating
First, let’s make that irresistible crunchy crust. Preheat your oven to 375°F. This gives it time to reach the perfect temperature while you work. If you’re toasting your almonds (highly recommended!), spread them on a baking sheet and pop them in the oven for 5-7 minutes. You’ll know they’re ready when your kitchen smells like a cozy bakery.
Let the almonds cool slightly, then pulse them in a food processor until finely ground. Don’t go too far, we want texture, not almond butter! In a shallow bowl, mix the ground almonds with breadcrumbs, salt, and pepper. This is your golden ticket to crispy perfection.
Step 2: Coat and Bake the Chicken
Line a baking sheet with parchment paper (trust me, this saves so much cleanup later). Set up your coating station: one bowl with flour, one with beaten egg, and your almond-breadcrumb mixture. It’s like a little assembly line of deliciousness!
Pat the chicken pieces dry with paper towels; this helps the coating stick. Working with a few pieces at a time, dredge them in flour (shake off excess), dip in egg (let the excess drip off), then roll in the almond mixture, pressing gently to adhere. Arrange them on the baking sheet with a bit of space between each piece so they crisp up evenly.
Bake for 15-20 minutes, flipping halfway through, until the coating is golden and the chicken reaches 165°F inside. Your house will smell absolutely incredible by now!
Step 3: Make the Cranberry Glaze
While the chicken bakes, let’s whip up that showstopping glaze. In a small saucepan over low heat, combine cranberry sauce, honey, Dijon mustard, and water. Keep the heat gentle, we’re warming and blending, not boiling. Whisk frequently until smooth and glossy, about 3-4 minutes.
Taste and adjust as needed. Sometimes, I add an extra teaspoon of honey if the cranberries are extra tart, or a pinch of salt to balance the flavors. Transfer to a pretty serving bowl and let it cool slightly (it’ll thicken up just right for dipping).
Arrange your golden chicken bites on a festive platter with the glaze in the center, and watch them disappear faster than cookies left out for Santa!
Tips for Perfect Christmas Almond-Crusted Chicken Bites with Cranberry Glaze
After making these dozens of times (yes, I might be obsessed), I’ve picked up some tricks that guarantee crispy, juicy perfection every time. Here are my hard-earned secrets:
Dry chicken is happy chicken: Always pat those chicken pieces dry with paper towels before coating. Any moisture makes the flour slide right off, and we want every bit of that delicious almond crust to stick!
Give them space to breathe: When arranging your chicken bites on the baking sheet, leave about an inch between each piece. Crowding leads to steaming instead of crisping, and nobody wants soggy bottoms on their holiday appetizers.
The flip makes all the difference: About halfway through baking, gently flip each piece with tongs. This ensures even browning on all sides for that perfect golden crunch. Don’t skip this step, it’s the difference between good and “oh wow!”
Thermometer trust: Even if they look done, check that the internal temp hits 165°F. I learned this the hard way when I served slightly pink chicken at my first holiday party. Not my finest hostess moment!
Rest before serving: Let the bites sit for 5 minutes after baking. This helps the crust set and keeps all those juices locked in. I know it’s tempting to dive right in, but patience rewards you with the perfect bite.
Double dip for extra crunch: For super-thick crust lovers, after the first egg dip and almond coating, repeat the egg and coating layers. This creates an extra-crispy exterior that holds up beautifully to the glaze.
Fresh is best: While you can prep these ahead, they’re absolute magic served fresh from the oven. The contrast between the hot, crispy chicken and cool, glossy glaze? Pure holiday happiness.
Serving Suggestions
These Christmas Almond-Crusted Chicken Bites deserve a festive setup! I love arranging them on a wooden board with the cranberry glaze in a small mason jar for dipping. Tuck in fresh rosemary sprigs and sugared cranberries for that holiday touch. They pair beautifully with sparkling apple cider for non-drinkers, or a crisp Prosecco for adults. For a fuller spread, add a simple winter greens salad with pomegranate seeds; the colors and flavors sing together like Christmas carols!
Christmas Almond-Crusted Chicken Bites with Cranberry Glaze: Storage and Reheating
I know you’ll probably devour these Christmas Almond-Crusted Chicken Bites immediately (who could resist?), but if you’ve got leftovers, or if you’re smart and made extra, here’s how to keep them tasting fresh and crispy. I learned these tricks through many holiday seasons of trial and error!
For storing: Let the chicken bites cool completely before packing them in an airtight container. Layer them between sheets of parchment paper so they don’t stick together. They’ll keep in the fridge for up to 3 days, though honestly, they’ve never lasted that long in my house!
Reheating the right way: To bring back that perfect crunch, skip the microwave (it turns the crust to mush, trust me, I’ve made that mistake). Instead, spread the bites on a baking sheet and pop them in a 350°F oven for 5-7 minutes. They’ll come out almost as crispy as when first baked!
Freezer-friendly option: You can freeze the baked (but unglazed) chicken bites for up to 2 months. Just thaw overnight in the fridge before reheating. The glaze doesn’t freeze well, though,so make that fresh when you’re ready to serve. I like keeping a batch in the freezer for last-minute holiday guests. They’ll think you slaved away just for them!
Pro tip: If you’re making these ahead for a party, bake them until just slightly underdone (about 2 minutes less). Then when you reheat, they’ll be perfect instead of overdone. The glaze can be made up to 3 days ahead and stored in the fridge, just warm it gently before serving.
FAQ about Christmas Almond-Crusted Chicken Bites with Cranberry Glaze
Over the years, I’ve gotten so many questions about these Christmas Almond-Crusted Chicken Bites that I could probably write a book! Here are the answers to the ones that pop up most often at my holiday gatherings:
Can I use frozen chicken for this holiday appetizer?
Absolutely! Just thaw it completely in the fridge first and pat it extra dry. Frozen chicken tends to release more moisture, so you might need to press the almond coating a bit firmer. I’ve done this in a pinch when unexpected guests showed up, worked like a charm!
How do I make this gluten-free?
Easy peasy! Swap the breadcrumbs for almond flour (use 3/4 cup instead of 1/2 cup since it’s denser) and use gluten-free flour for dredging. I’ve served this version to my gluten-sensitive aunt, and she couldn’t tell the difference, just raved about that perfect crunch.
Can I make the almond crust ahead?
You sure can! Mix the ground almonds and breadcrumbs up to 3 days in advance and store them in an airtight container. Just give it a quick stir before using. I often prep this during my Sunday baking spree so I’m ready for spontaneous holiday cheer.
What if I don’t have cranberry sauce?
No worries, raspberry preserves with a splash of orange juice make a fabulous stand-in. Or try apricot jam with a pinch of cinnamon for a different festive twist. The key is using something with texture, not just plain jelly.
Can I fry these instead of baking?
Oh yes, and they’re divine! Heat about 1/2 inch of oil in a skillet to 350°F and fry for 2-3 minutes per side until golden. Drain on paper towels. It’s messier than baking but gives an extra-crispy crust that’s perfect for special occasions. Just watch the oil temperature, too low and they’ll be greasy, too high and the coating burns before the chicken cooks through.
Nutrition Information about Christmas Almond-Crusted Chicken Bites with Cranberry Glaze
While we’re all about indulging during the holidays (who’s counting cookies, right?), I know some folks like to keep track of what they’re enjoying. Here’s the nutritional breakdown for these Christmas Almond-Crusted Chicken Bites with Cranberry Glaze. Remember, these are estimates and can vary based on your specific ingredients. I’ve calculated based on how I typically make them:
- Serving Size: About 1/4 of the recipe (that’s roughly 5-6 chicken bites)
- Calories: 320
- Total Fat: 15g (2g saturated, 12g unsaturated)
- Cholesterol: 95mg
- Sodium: 450mg
- Total Carbohydrates: 22g
- Fiber: 3g
- Sugar: 12g
- Protein: 25g
A little nutrition note from my kitchen to yours: The almonds pack this dish with healthy fats and vitamin E, while the chicken gives you a great protein boost to balance all those holiday sweets. And that cranberry glaze? It’s got antioxidants galore! So while these are definitely a treat, they’re a pretty balanced one compared to most holiday nibbles.
I can’t wait to see your Christmas Almond-Crusted Chicken Bites with Cranberry Glaze creations! Snap a photo of your festive platter. I love seeing how you make this recipe your own. Maybe you’ll inspire next year’s holiday appetizer tradition! Wishing you a season full of delicious moments and happy memories. Now go enjoy those crispy, juicy bites, you’ve earned every flavorful morsel.
For more delicious recipes and cooking inspiration, check out Family Tastes.
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Crispy Christmas Almond-Crusted Chicken Bites You’ll Love
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Christmas Almond Crusted Chicken Bites with Cranberry Glaze are a festive appetizer perfect for holiday gatherings. The chicken bites are coated in a crunchy almond crust and served with a sweet-tart cranberry glaze.
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup almonds, finely ground
- 1/2 cup breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 egg, beaten
- 1/4 cup flour
- 1/2 cup cranberry sauce
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 tbsp water
Instructions
- Preheat oven to 375°F.
- Mix ground almonds, breadcrumbs, salt, and pepper in a bowl.
- Coat chicken pieces in flour, dip in beaten egg, then roll in almond mixture.
- Place coated chicken on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes until golden and cooked through.
- While chicken bakes, combine cranberry sauce, honey, mustard, and water in a small saucepan. Heat over low until smooth.
- Serve chicken bites with cranberry glaze for dipping.
Notes
- For extra crunch, toast the almonds before grinding.
- Adjust honey to taste for desired sweetness.
- Can be made ahead and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 12g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg