This commercial product contains multiple inflammatory seed oils (canola oil, soybean oil, and vegetable oil) both in the seasoning blend and as frying oil. The DIY version eliminates all seed oils, using avocado oil for frying and ghee for seasoning, while providing cleaner organic ingredients without artificial additives.
Based on: Lightly Breaded Chicken Breast Bites
· Makes approximately 30 servings
· Serving: 84g (about 6-8 bite-sized pieces)
Why This Recipe is Seed Oil Free
Commercial Lightly Breaded Chicken Breast Bites from Just Bare often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Lightly Breaded Chicken Breast Bites may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic boneless skinless chicken breast
2.5 lbs (1135g) · Mary's Free Range Organic Chicken Breast
Primary protein source, provides the base for all chicken bites
Sea salt
2 tablespoons (36g) · Redmond Real Salt
Enhances flavor and helps tenderize the chicken through brining
Filtered water
2 cups (480ml) · Filtered tap water
Creates a light brine to keep chicken moist and enhance seasoning penetration
Binding agent that helps breading stick to chicken and creates golden color
Organic whole milk powder
1/4 cup (30g) · Organic Valley Organic Nonfat Dry Milk
Adds richness and helps create golden-brown color during cooking
Aluminum-free baking powder
1 teaspoon (4g) · Frontier Co-op Baking Powder
Creates slight lift in the breading for lighter, crispier texture
Avocado oil
2 cups (480ml) · Primal Kitchen Avocado Oil
High smoke point healthy fat for frying, replaces inflammatory seed oils
Instructions
Step 1. Begin by creating a light brine: dissolve 1 tablespoon (18g) of Redmond Real Salt in 2 cups (480ml) of filtered water in a large bowl. This step is crucial for moist, well-seasoned chicken. Cut the 2.5 lbs of organic chicken breast into uniform bite-sized pieces, approximately 1-inch cubes (aim for 180-200 pieces total). Submerge chicken pieces in the brine and refrigerate for 30-60 minutes. This brining process ensures the chicken stays juicy and absorbs flavor throughout.
Step 2. While chicken brines, prepare your seasoning blend by whisking together the remaining 1 tablespoon (18g) salt, 2 tablespoons (24g) coconut sugar, 1 tablespoon (8g) paprika, 1 teaspoon (2g) celery seed, 1 tablespoon (8g) garlic powder, and 1 tablespoon (8g) onion powder in a small bowl. Mix thoroughly to ensure even distribution - coconut sugar can clump, so break up any lumps with the back of a spoon. This seasoning blend replaces the problematic oil-laden commercial seasoning.
Step 3. Set up your breading station with three shallow bowls: Bowl 1 contains the arrowroot powder (60g) mixed with half the seasoning blend. Bowl 2 contains 3 beaten eggs. Bowl 3 contains the organic whole wheat flour (180g) mixed with the remaining seasoning blend, organic milk powder (30g), and aluminum-free baking powder (4g). Whisk each bowl contents thoroughly. The arrowroot creates the initial coating layer, eggs provide binding, and the flour mixture creates the final crispy exterior.
Step 4. Remove chicken from brine and pat completely dry with paper towels - excess moisture will prevent proper breading adhesion. Working in batches of 8-10 pieces, first dredge chicken in the arrowroot mixture, shaking off excess. Then dip in beaten eggs, allowing excess to drip off. Finally, coat thoroughly in the flour mixture, pressing gently to ensure breading adheres well. Place breaded pieces on a wire rack and let rest for 5-10 minutes - this resting period helps the breading set and prevents it from falling off during cooking.
Step 5. Heat avocado oil to 350°F (175°C) in a heavy-bottomed pot or deep fryer. Use a candy thermometer to monitor temperature accurately - oil that's too hot will burn the breading before cooking the chicken, while oil that's too cool will result in greasy, soggy coating. The oil should be deep enough to completely submerge the chicken pieces (at least 3 inches deep). Fry chicken bites in small batches of 10-12 pieces for 3-4 minutes, until golden brown and internal temperature reaches 165°F (74°C). Avoid overcrowding, which drops oil temperature and creates uneven cooking.
Step 6. Remove cooked chicken bites with a slotted spoon and transfer to a wire rack placed over a paper towel-lined baking sheet. Season immediately with a light sprinkle of sea salt while hot. Allow oil to return to 350°F between batches. Continue until all chicken is cooked. For best texture, serve immediately while coating is still crispy. If making ahead, store cooled bites in refrigerator for up to 3 days and reheat in a 400°F oven for 5-7 minutes to restore crispiness. These can also be frozen for up to 3 months - reheat directly from frozen at 375°F for 10-12 minutes.
Storage
Store completely cooled chicken bites in airtight container in refrigerator for up to 3 days. For best texture, reheat in 400°F oven for 5-7 minutes rather than microwave. Can freeze for up to 3 months; reheat directly from frozen. Used avocado oil can be strained and reused 2-3 times if kept refrigerated.
Cost Comparison
Cost per serving (homemade)$0.90
Cost per serving (store-bought)$1.25
Savings28%
Higher upfront ingredient costs are offset by bulk purchasing and reusable spices. The avocado oil can be reused multiple times, making subsequent batches even more economical. Quality organic ingredients justify the small premium over conventional versions.