I first tried chicken cordon bleu bites at my friend Kate's Super Bowl party three years ago. She'd grabbed a bag of Tyson chicken cordon bleu bites from Costco, and they disappeared in about 15 minutes flat. Oliver ate six before I could stop him. The next week, I went looking for them at our Costco and they were sold out. Completely cleaned out. So I did what any slightly crazy home cook would do - I figured out how to make them myself. Turns out, homemade versions taste way better than frozen, cost less, and you can make them exactly how you want.
Why You'll Love These Chicken Cordon Bleu Bites
I've been making these Chicken Cordon Bleu Bites for two years now, and they work for everything from game day parties to regular weeknight dinners. They're way cheaper than buying the frozen bags from Costco - I can make about 40 bites for what one bag costs there. You can prep them ahead and freeze them just like store-bought, but they taste fresher. Oliver's friends ask for these specifically now at playdates. They're mess-free finger food, so no forks or plates needed at parties. The ham and Swiss cheese combo works for picky eaters who won't touch anything they think is fancy.
Here's what surprised me: these are easier to make than regular chicken cordon bleu. No pounding chicken flat, no rolling and securing with toothpicks, no worrying about cheese leaking everywhere while it cooks. You just cube everything, stuff it together, bread it, and either bake or fry. My neighbor who says she can't cook made these after watching me once and they turned out great. The air fryer version takes 12 minutes and comes out crispy every time. Leftover Chicken Cordon Bleu Bites reheat better than the frozen kind - they don't get that weird rubbery thing going on. They're good hot, warm, or even room temperature, which matters when you're dealing with a party table that sits out for hours.
Jump to:
- Ingredients For Chicken Cordon Bleu Bites
- How To Make Chicken Cordon Bleu Bites Step By Step
- Chicken Cordon Bleu Bites Variations
- Smart Swaps for Chicken Cordon Bleu Bites
- Storage Tips
- Equipment For Chicken Cordon Bleu Bites
- Top Tip
- FAQ
- Time to Make These Crispy Chicken Bites!
- Related
- Pairing
- Chicken Cordon Bleu Bites
Ingredients For Chicken Cordon Bleu Bites
The Main Components:
- Boneless, skinless chicken breasts
- Deli ham slices
- Swiss cheese
- All-purpose flour
- Large eggs
- Panko breadcrumbs
- Regular breadcrumbs
- Grated Parmesan cheese
The Seasonings:
- Garlic powder
- Onion powder
- Paprika
- Salt and black pepper
- Dried parsley
For Cooking:
- Vegetable oil for frying
- Cooking spray for baking
- Dijon mustard
See recipe card for quantities.
How To Make Chicken Cordon Bleu Bites Step By Step
Here's the method I've used for two years of making these for parties and dinners - including the stuff that tripped me up at first:
Prep Your Chicken and Fillings
- Cut chicken breasts into 1-inch cubes - bigger than bite-sized
- Cut Swiss cheese into small rectangles about half the size of chicken cubes
- Cut ham slices into pieces that can wrap around cheese
- Pat chicken cubes completely dry with paper towels
- Season chicken pieces with salt, pepper, and garlic powder
Assemble the Bites
- Take one chicken cube and cut a deep pocket in the middle without cutting through
- Stuff a piece of cheese inside the pocket
- Wrap a piece of ham around the outside of the chicken
- Press gently so ham sticks to chicken
- Secure with a toothpick if it won't stay - remove before serving
- Repeat until all chicken is stuffed and wrapped
Set Up Your Breading Station
- Bowl 1: flour mixed with salt, pepper, garlic powder, and paprika
- Bowl 2: beaten eggs with a splash of water
- Bowl 3: panko and regular breadcrumbs mixed with Parmesan and dried parsley
- Line them up in order - flour, egg, breadcrumbs
Bread Each Bite Properly
- Roll stuffed chicken in flour, shake off excess
- Dip in egg mixture, let extra drip off
- Press into breadcrumb mixture, coating all sides
- Place on parchment-lined baking sheet
- Don't stack them or they'll stick together
Cook Your Chicken Cordon Bleu Bites
- For baking: 400°F for 20-25 minutes, flip halfway through
- For frying: 350°F oil for 3-4 minutes until golden brown
- For air fryer: 380°F for 12-14 minutes, shake basket halfway
- Internal temp should hit 165°F in the thickest part
- Let rest 5 minutes before serving so cheese sets slightly
Chicken Cordon Bleu Bites Variations
Classic Dijon Style:
- Mix Dijon mustard into the egg wash before breading
- Adds tangy flavor that cuts through the richness
- Use honey mustard instead for sweeter version kids like better
- Serve with extra Dijon sauce for dipping
- This is how French restaurants do it
Italian Chicken Cordon Bleu Bites:
- Replace ham with thin prosciutto slices
- Use mozzarella instead of Swiss cheese
- Add Italian herbs to breadcrumb mixture
- Serve with marinara sauce for dipping
- Oliver calls these "pizza chicken bites"
Spicy Jalapeño Version:
- Add diced pickled jalapeños to the cheese stuffing
- Mix cayenne pepper into breadcrumb coating
- Use pepper jack cheese instead of Swiss
- Serve with ranch or blue cheese dressing
- Not for kids unless they love spice
Buffalo Chicken Cordon Bleu:
- Toss chicken cubes in buffalo sauce before stuffing
- Use cheddar cheese instead of Swiss
- Add buffalo sauce to the egg wash
- Serve with blue cheese or ranch dipping sauce
- Game day favorite at our house
Breakfast Bites:
- Use bacon instead of ham
- Stuff with cheddar cheese instead of Swiss
- Add a tiny piece of cream cheese too
- Serve with maple syrup for dipping
- Sounds weird but trust me on this one
Smart Swaps for Chicken Cordon Bleu Bites
Through reader questions and my own "I'm out of that" moments, here's what works:
Protein Options:
- Chicken breasts → Chicken thighs (more flavor, stays moister)
- Fresh chicken → Rotisserie chicken cut into chunks (saves time)
- Chicken → Turkey breast cubes (dryer but works)
- Regular → Pounded thin chicken cutlets rolled up instead of stuffed
Cheese Swaps:
- Swiss cheese → Gruyère (fancy but delicious)
- Swiss → Provolone (melts great, milder taste)
- Block Swiss → Pre-sliced Swiss if desperate (not ideal but okay)
- Dairy → Vegan mozzarella (haven't tried this personally)
Ham Alternatives:
- Deli ham → Prosciutto (more expensive but amazing)
- Regular ham → Black Forest ham (smokier flavor)
- Ham → Turkey slices (for people who don't eat pork)
- Store ham → Leftover holiday ham cut thin
Breading Changes:
- Panko mix → All panko for extra crunch
- Regular breadcrumbs → Crushed cornflakes (different texture, still good)
- Wheat → Gluten-free breadcrumbs (haven't tested but should work)
- Plain → Italian seasoned breadcrumbs (skip the extra seasonings then)
For Different Diets:
- Regular → Use almond flour instead of regular flour for low-carb
- Standard → Pork rind crumbs instead of breadcrumbs for keto
- Dairy cheese → Nutritional yeast coating won't be the same but adds flavor
Storage Tips
I make double batches specifically for freezing. Here's what I've learned about keeping them good:
Fridge Storage (3 days):
Let cooked bites cool completely before storing or they'll get soggy from steam. Put them in an airtight container with paper towels between layers to absorb moisture. They reheat okay in the microwave but lose some crispiness. Better to reheat in a 350°F oven for 10 minutes or air fryer for 5 minutes to get that crunch back. Don't store them still on toothpicks - someone will bite into one and get mad at you.
Freezing Cooked Bites (3 months):
Flash freeze them on a baking sheet first so they don't stick together. Once frozen solid, bag them up and label with the date. Cook from frozen - just add 5 extra minutes to whatever method you're using. They reheat surprisingly well from frozen. I always keep a bag in the freezer for when Oliver's friends show up unexpectedly and I need snacks fast.
Freezing Uncooked Bites (Better Method):
Here's the trick that changed everything - freeze them after breading but before cooking. Assemble and bread all the bites, freeze them on a sheet until solid, then bag them. Cook straight from frozen, adding about 5-7 extra minutes. They taste just-made fresh this way because you're cooking them fresh, just from frozen. This is how I meal prep now - spend one Sunday making 60 bites, freeze them raw, then cook small batches whenever we want them.
Equipment For Chicken Cordon Bleu Bites
- Sharp chef's knife for cubing chicken cleanly
- Three shallow bowls or pie plates for breading station
- Baking sheet with raised edges
- Parchment paper or silicone mat
- Box of toothpicks for securing ham
- Instant-read thermometer
Top Tip
- I make double batches specifically for freezing, so I've figured out what works. For the fridge, cooked Chicken Cordon Bleu Bites last 3 days if you do it right. Let them cool completely before storing or they'll get soggy from steam. Put them in a container with paper towels between layers to soak up moisture. They reheat okay in the microwave but lose crispiness. Better to reheat in a 350°F oven for 10 minutes or air fryer for 5 minutes to get that crunch back.
- Freezing cooked bites works great for up to 3 months. Flash freeze them on a baking sheet first so they don't stick together in one giant clump. Once they're frozen solid, bag them up and write the date. Cook from frozen by adding 5 extra minutes to whatever method you're using. They reheat surprisingly well. I keep a bag in the freezer for when Oliver's friends show up and I need snacks fast.
- Here's the trick that changed my life - freeze them after breading but before cooking. Assemble and bread all the Chicken Cordon Bleu Bites, freeze them on a sheet until solid, then bag them. Cook straight from frozen, adding about 5-7 extra minutes. They taste fresh-made because you are cooking them fresh, just starting from frozen. This is how I do it now - spend one Sunday making 60 bites, freeze them raw, then cook small batches whenever. Way better than those frozen bags from Costco.
FAQ
Are Tyson chicken cordon bleu bites discontinued?
No, Tyson chicken cordon bleu bites aren't discontinued, but they're often sold out at stores like Costco and BJ's because everyone buys them. Stock varies by location and time of year. If you can't find them, making homemade versions costs less and tastes better anyway. Plus you control what goes in them and can make exactly how many you need.
What are chicken cordon bleu bites?
Chicken cordon bleu bites are bite-sized pieces of chicken stuffed with ham and Swiss cheese, then breaded and cooked until crispy. They're basically tiny versions of regular chicken cordon bleu but way easier to make and eat. No fork needed - perfect finger food for parties, game days, or quick dinners when you want something that feels fancy but isn't complicated.
What's the secret to tender chicken bites?
Don't overcook them - pull them at exactly 165°F. Pat the chicken dry before breading so the coating sticks and seals in moisture. Using chicken thighs instead of breasts makes them juicier but fattier. Let them rest 5 minutes after cooking so juices redistribute. Biggest mistake is cooking too long trying to get them extra crispy and ending up with dry, tough chicken.
What cheese goes best with chicken cordon bleu?
Swiss cheese is traditional and melts perfectly without getting greasy or oily. Gruyère is fancier with nuttier flavor but costs more. Provolone melts great and has milder taste kids like. Avoid pre-sliced cheese - it has stuff in it that stops proper melting. Get a block and cut it yourself for best results. Good cheese melts creamy, not weird and rubbery.
Time to Make These Crispy Chicken Bites!
These Chicken Cordon Bleu Bites have also become my secret weapon for dealing with picky eaters at parties and family gatherings. You know that kid who only eats chicken nuggets? They'll eat these. The adult who says they don't like Swiss cheese? They'll eat these and not even notice. My brother who refuses anything that looks "fancy" ate twelve at our last cookout before asking what they were, then looked annoyed when I told him because he'd just enjoyed something he thought he'd hate. Something about the familiar breaded chicken makes people willing to try them, and then the melted cheese and ham wins them over.
Want more crowd-pleasing recipes that work for real families with real schedules? Try our Easy Brazilian Carrot Cake Recipe that's completely different from American carrot cake but somehow way better, with a chocolate glaze that makes people lose their minds. Need an impressive side dish using cheap ingredients? Our Best Root Veggie Gratin Recipe layers winter vegetables with cream and cheese into something that looks fancy for holidays but costs almost nothing. Or keep the finger food going with our Healthy Chicken Zucchini Poppers Recipe that sneaks vegetables past picky eaters - they don't notice the zucchini until after they've eaten six and it's too late.
Share your Chicken Cordon Bleu Bites with us! We love seeing your variations, hearing which dipping sauce you paired them with, and finding out if you managed to fool anyone into thinking they were the fancy frozen kind from the store.
⭐⭐⭐⭐⭐ Rate this Chicken Cordon Bleu Bites and leave a comment about which variation you tried first and whether it beat the Costco version!
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Pairing
These are my favorite dishes to serve with Chicken Cordon Bleu Bites
Chicken Cordon Bleu Bites
Equipment
- 1 Sharp chef's knife (For cubing chicken cleanly)
- 3 Shallow bowls or pie plates (For flour, egg, and breadcrumb stations)
- 1 Baking sheet (Use parchment paper or silicone mat)
- 1 Instant-read thermometer (Ensure chicken reaches 165°F)
- 1 box Toothpicks (Optional, to secure ham around chicken)
- 1 Air fryer or oven (For cooking)
- 1 Paper Towels (For drying chicken and layering storage)
Ingredients
The Main Components
- 2 large Boneless, skinless chicken breasts - Cut into 1-inch cubes
- 6 slices Deli ham - Cut to wrap cheese pieces
- 4 oz Swiss cheese - Cut into small rectangles
- ½ cup All-purpose flour - Seasoned with garlic powder, salt, pepper, paprika
- 2 large Eggs - Beaten with a splash of water
- 1 cup Panko breadcrumbs - For crunch
- ½ cup Regular breadcrumbs - Adds coverage
- ¼ cup Grated Parmesan cheese - For flavor
- 1 teaspoon Dried parsley - For color and seasoning
Seasonings
- 1 teaspoon Garlic powder - Divide between chicken and flour
- ½ teaspoon Onion powder - Optional
- ½ teaspoon Paprika - Adds color
- 1 teaspoon Salt - Adjust to taste
- ½ teaspoon Black pepper - Freshly ground preferred
For Cooking
- Vegetable oil - For frying
- Cooking spray - For baking or air frying
- 2 tablespoon Dijon mustard - Optional for egg wash or dipping
Instructions
- Cut chicken breasts into 1-inch cubes, pat dry, and season with salt, pepper, and garlic powder. Cut Swiss cheese and ham into small pieces for wrapping and stuffing.
- Cut a pocket in each chicken cube, stuff with cheese, and wrap with a piece of ham. Press gently or secure with a toothpick so it holds together.
- Prepare three bowls: one with seasoned flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan and parsley.
- Coat each stuffed chicken piece in flour, dip in egg, then press into breadcrumb mixture to cover all sides. Place on a parchment-lined sheet.
- Bake at 400°F for 20-25 minutes, air fry at 380°F for 12-14 minutes, or fry at 350°F for 3-4 minutes until golden and 165°F inside.
- Let bites rest 5 minutes before serving so the cheese sets. Serve warm with Dijon, ranch, or your favorite dipping sauce.
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