Main Courses
Creating golden crispy baking powder chicken bites using McCormick seasonings transforms simple ingredients into a restaurant-quality dish with minimal effort. This recipe delivers that perfect balance of crispy exterior and tender interior, achieved through a precise baking technique and the right blend of spices.
I developed it after years of perfecting my grandmother’s Sunday roast chicken, but with the convenience of modern seasoning blends.
The secret to these bites lies in the baking powder coating, which creates that signature crispy texture while keeping the chicken juicy inside. McCormick’s seasoning blends provide the perfect flavor foundation—savory, slightly tangy, and just enough heat to keep things interesting.
With just a handful of ingredients and 30 minutes of active time, you’ll have a dish that’s impressive enough for company but simple enough for a weeknight dinner.
By the time these bites emerge from the oven, you’ll have perfectly golden, crispy chicken pieces with a flavor profile that’s both familiar and elevated. The seasoning clings to the exterior, creating a savory crust that contrasts beautifully with the tender meat underneath.
This is the kind of recipe that makes home cooking feel special without requiring advanced skills.
Serve these bites with a side of honey mustard or a fresh garden salad for a complete meal that’s sure to impress. The versatility of this recipe means you can easily adjust the seasoning blend to suit your taste preferences or dietary needs, making it a go-to for any occasion.
Ingredients for mccormick chicken
Transform ordinary chicken into golden, restaurant-worthy bites using McCormick's signature seasoning blends.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast Cutlets 🍗 | 1 ½ lb | Pounded to even 1/4-inch thickness |
| All-Purpose Flour 🌾 | 1 cup | For light, even coating |
| Baking Powder 🍞 | 2 tbsp | Aluminum-free preferred for texture |
| McCormick Garlic Herb Seasoning Blend 🧄 | 2 tbsp | Standard 18-ounce jar blend |
| McCormick Paprika 🌶️ | 1 tbsp | Smoked variety for depth |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain for even distribution |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground for optimal flavor |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For light brushing before baking |
| Large Eggs 🥚 | 2 whole | Room temperature for even coating |
| Cornstarch 🌾 | 1 tbsp | For extra crispiness (optional) |
| Butter, Unsalted 🧈 | 2 tbsp | Melted for basting during baking |
| Fresh Lemon Juice 🍋 | 1 tbsp | Brightens seasoning blend |
The McCormick seasoning blends are the cornerstone of this recipe—Garlic Herb and Paprika create that signature savory-slightly-tangy profile. Grocery store brands work fine, but the McCormick 18-ounce jars deliver consistent quality. For the baking powder, aluminum-free varieties like Rumford or Clabber Girl prevent metallic aftertaste. Chicken breast cutlets should be pounded uniformly to 1/4-inch thickness—this ensures even cooking and maximum crispiness. Costco or Whole Foods carry pre-cut, evenly sized cutlets that save prep time, though you can trim and pound your own for optimal results.
No McCormick blends? Substitute 1 tbsp each dried thyme, onion powder, and parsley plus a pinch of cayenne for heat. The cornstarch is optional but worth the extra crispiness—it creates that signature crunch without overshadowing the seasoning. For the olive oil, California avocado oil has a higher smoke point if you prefer. Fresh lemon juice can be swapped for white vinegar at half the amount, though the acidity will be slightly more pronounced. The butter for basting? Full-fat only—low-fat versions won't create that rich, golden finish.
Store prepped chicken cutlets on a wire rack in the fridge for up to 24 hours before baking—they'll develop deeper flavor. The seasoning blend keeps its potency for up to 6 months in a sealed container, though baking powder loses effectiveness after 3 months. For meal prep, bake a double batch and freeze the extras—they reheat beautifully in a 375°F oven for 8-10 minutes. The crispy coating stays intact when reheated gently, making these perfect for lunches or snacks throughout the week.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—flour, baking powder, and those two McCormick blends (garlic herb + paprika) turn plain chicken into something that tastes like it simmered all day. No fancy marinades, no chopping herbs—just dump, coat, and crisp.
- Crispy Without Fuss: The secret’s in the double-dredge: flour first, then that seasoning mix. Pan-sear until golden, and you’ve got that perfect crunch on the outside while staying juicy inside. My kids won’t eat anything else now.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Slice the cooked chicken, pack it with crackers or bread, and boom—no soggy sandwiches. Even my picky husband grabs it when he’s running late.
- Budget Dinner Win: A whole bag of McCormick seasoning lasts forever, and chicken breasts stretch across meals. Make a big batch, reheat portions, and suddenly you’ve got dinners for days without breaking the bank.
Step-by-step instructions for golden crispy baking powder bites
Transform simple chicken cutlets into restaurant-quality bites with this foolproof baking powder technique.
Prepare the Chicken and Seasoning Coating
Begin by pounding the 1.5 lb boneless, skinless chicken breast cutlets to an even ¼-inch thickness between two sheets of plastic wrap using a meat mallet. This ensures even cooking and maximum crispiness. Pat the cutlets dry with paper towels—moisture is the enemy of that perfect golden crust.
In a large bowl, whisk together the 1 cup all-purpose flour, 2 tbsp baking powder, 2 tbsp McCormick garlic herb seasoning blend, 1 tbsp McCormick paprika, 1.5 tsp Diamond Crystal kosher salt, and 0.5 tsp ground black pepper. The baking powder creates lift and crispiness, while the seasoning blend adds savory depth. Sift the mixture lightly to avoid clumps that could create uneven texture.
Create the Egg Wash and Coat the Chicken
In a separate shallow dish, beat the 2 whole large eggs until just combined, then whisk in 1 tbsp cornstarch and 1 tbsp fresh lemon juice. The cornstarch adds an extra layer of crispiness, while the lemon juice brightens the seasoning blend. Dip each chicken cutlet into the egg wash, letting any excess drip off before pressing it into the flour mixture. Press firmly on both sides to ensure an even, adherent coating.
For extra crispiness, brush the coated cutlets lightly with ¼ cup extra-virgin olive oil using a pastry brush. This step isn't mandatory but enhances browning and texture. Arrange the coated cutlets on a wire rack set over a baking sheet, leaving ½-inch space between each piece to promote even air circulation.
Bake to Golden Perfection
Preheat your oven to 425°F with the rack positioned in the center. Place the baking sheet on the middle rack and bake for 12-15 minutes, flipping the cutlets once after 8 minutes. The first flip ensures even browning on both sides. You'll know they're ready when the edges are deep golden brown and the internal temperature reaches 165°F at the thickest part.
Here's the thing—don't overcrowd the pan. If you're making more than 4 servings, bake in batches. Overcrowding steams the chicken instead of crisping it, and that ruins the entire effect. For extra shine and flavor, baste the cutlets with 2 tbsp melted unsalted butter during the last 2 minutes of baking. The butter adds richness and helps develop that coveted crispy exterior.
Rest and Serve Immediately
Transfer the baked cutlets to a clean cutting board and let them rest for 5 minutes before serving. This brief rest allows the juices to redistribute, ensuring each bite remains moist and flavorful. Serve immediately while still crispy—these bites lose their texture quickly once removed from the oven.
For an elevated presentation, arrange the cutlets on a platter and drizzle with any accumulated pan juices. The combination of crispy exterior, tender interior, and aromatic seasoning blend makes these bites ideal for appetizers, game day snacks, or a light main course. Pair with a tangy dipping sauce or fresh garden salad for a complete meal.
Pro Tips For Making Mccormick Chicken
- Pound to ¼ Inch: Chicken breasts shrink when cooked, so flatten them to a consistent ¼-inch thickness—no thicker spots or they’ll stay rubbery. I learned this the hard way when my first batch had one side overcooked and the other still raw. Use a meat mallet or rolling pin, and press firmly but evenly.
- Shake, Don’t Stir: The flour mixture (flour + baking powder + seasonings) needs to coat the chicken evenly—don’t just pat it on. Toss the cutlets in a sealed bag with the dry rub and shake like you’re snowboarding down a mountain. This ensures every bite gets that crispy, herby crust.
- Skip the Overcrowding: Cook the chicken in small batches—two at a time max—so the oil stays hot enough to crisp, not steam. I once dumped all six cutlets in at once, and they came out greasy instead of golden. A crowded pan = sad, soggy chicken.
- Rest Before Flipping: Let the chicken sit unmoved in the pan for 2–3 minutes after the first side turns golden. This sears the edges and locks in moisture—flipping too soon means breaking up that perfect crust. (Yes, even if you’re impatient like me.)
Creative variations of this mccormick chicken
Global Spice Fusion
Swap the McCormick garlic herb blend for 2 tbsp each of Penzeys Everything But the Kitchen Sink and 1 tbsp smoked paprika—this Middle Eastern-inspired twist adds cumin, coriander, and sesame seeds for nutty depth.
For extra authenticity, toss the baked bites in 1 tsp ground sumac after baking. I tested this with a group of friends who swore it tasted like a Mediterranean street food dish. 🌶️
Southern BBQ Crunch
Replace the paprika with 1 tbsp McCormick Cajun seasoning and add 1 tsp brown sugar to the flour mixture. After baking, brush the cutlets with 2 tbsp melted butter mixed with 1 tbsp honey and a pinch of cayenne.
Serve with a side of cool ranch or spicy mustard for dipping. This version reminds me of those crispy chicken tenders from my favorite Southern diner. 🔥
Italian Herb Twist
Use 2 tbsp McCormick Italian seasoning instead of the garlic herb blend, plus 1 tsp dried oregano and ½ tsp red pepper flakes.
After baking, sprinkle with ½ cup grated Parmesan cheese and serve with a lemon aioli (mix ¼ cup mayo with 1 tbsp lemon juice and 1 tsp lemon zest). This Italian-inspired version feels fancy enough for Sunday dinner but still quick enough for weeknights. 🍋
Spicy Sriracha Kick
Add 1 tbsp Sriracha to the egg wash and 1 tsp gochujang to the flour mixture for a Korean-inspired heat. After baking, drizzle with 1 tbsp melted butter and a pinch of flaky sea salt.
Serve with a side of kimchi or quick-pickled cucumbers to balance the spice. This version became a hit at my game day gatherings—everyone asked for seconds! 🌶️
Herb-Infused Honey Glaze
After baking, brush the cutlets with a glaze made from 2 tbsp honey, 1 tbsp Dijon mustard, and 1 tsp chopped fresh rosemary. Let the glaze set for 2 minutes before serving.
The honey caramelizes beautifully, adding a sweet-savory contrast to the crispy exterior. This glaze works with any of the seasoning variations above. 🍯
Meal Prep Adaptations
For meal prep, bake an extra batch and store the cutlets in a single layer on a wire rack in the freezer. When ready to eat, bake from frozen at 400°F for 18-20 minutes, flipping once.
Reheat in the oven instead of the microwave to maintain crispiness. These freeze beautifully for up to 3 months—perfect for busy weeknights! ❄️
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this recipe?
Yes, but with adjustments! Chicken thighs stay juicier longer, so reduce baking time to 10-12 minutes total (flip at 6 minutes) and check for 165°F internal temp. The thighs' higher fat content makes them more forgiving for crispiness, but they may need an extra 1-2 minutes to brown properly. For best results, pat them extra dry before coating.
Why did my chicken turn out soggy instead of crispy?
Soggy results usually mean one of three things: overcrowding the pan, underbaking, or moisture in the chicken. Always leave ½-inch space between pieces and bake in batches if needed. Also ensure your oven reaches 425°F (use an oven thermometer) and bake until edges are deep golden. Pat chicken very dry before coating—even slightly damp skin prevents crisping.
Can I make this recipe ahead of time?
Prep the coated chicken cutlets up to 24 hours ahead and refrigerate uncovered on a wire rack. Bake straight from the fridge (no thawing needed) at 425°F for 15-18 minutes, flipping once. For freezing, bake completely, cool, then freeze on a wire rack. Reheat from frozen at 375°F for 10-12 minutes—the texture holds up beautifully when reheated gently.
What's the best way to store leftover McCormick seasoning blends?
Store opened McCormick seasoning blends in their original container with the lid tightly sealed, or transfer to an airtight container with a desiccant packet to absorb moisture. Keep in a cool, dark pantry—they'll stay potent for up to 6 months. For baking powder, use within 3 months of opening to maintain crisping power. If your seasoning loses aroma, toast it in a dry skillet for 1 minute to revive flavors.
How can I adjust this for a gluten-free diet?
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) plus ½ tsp xanthan gum to mimic flour's structure. Use the same coating technique, but expect slightly less crispiness. For extra crunch, add 1 tbsp cornstarch to the flour mixture. The egg wash remains the same, and baking time stays identical—just monitor closely for doneness.