These cacio e pepe chicken bites feature the classic bold, cheesy and peppery flavors of cacio e pepe.
Line a large rimmed baking sheet with parchment paper.
Beat 1 egg and 112 teaspoons mustard in a medium bowl until well combined.
Photographer: Robby Lozano, Food Stylist: Tricia Manzanero, Prop Stylist: Josh Hoggle
Pat chicken pieces dry with paper towels.
Add half of the chicken to the egg mixture and toss to coat.
Transfer the chicken to the cheese mixture, letting excess egg mixture drip off.
Photographer: Robby Lozano, Food Stylist: Tricia Manzanero, Prop Stylist: Josh Hoggle
Toss to fully coat in cheese mixture, patting to adhere as needed.
Arrange the coated chicken pieces on the prepared baking sheet.
Repeat the process with the remaining chicken.
Photographer: Robby Lozano, Food Stylist: Tricia Manzanero, Prop Stylist: Josh Hoggle
Discard any remaining egg mixture and cheese mixture.
Drizzle the chicken pieces with 2 tablespoons oil and turn to coat.
Remove from oven and immediately sprinkle with the remaining 18 teaspoon salt.
Photographer: Robby Lozano, Food Stylist: Tricia Manzanero, Prop Stylist: Josh Hoggle
Serve with lemon wedges, if desired.
Nutrition Information
Serving Size: about 214 oz.
Photographer: Robby Lozano, Food Stylist: Tricia Manzanero, Prop Stylist: Josh Hoggle
