Description
These Crispy Parmesan Crusted Chicken Bites offer a flavorful combination of tender chicken pieces coated in a crunchy Parmesan and panko breadcrumb crust. Perfectly seasoned with garlic, paprika, and black pepper, they can be baked or pan-fried to a golden crisp. Ideal as an appetizer or snack, they’re easy to prepare and irresistibly delicious.
Ingredients
Scale
Chicken
- 1 pound Boneless Skinless Chicken Breasts, cut into 1-inch pieces
Coating
- 1 cup Freshly Grated Parmesan Cheese
- 1 cup Panko Breadcrumbs (seasoned optional)
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- 1 teaspoon Fine Sea Salt
- 1 teaspoon Black Pepper, freshly ground preferred
Binding and Cooking
- 2 large Eggs
- 1 tablespoon Olive Oil or Cooking Spray
Garnish
- 2 tablespoons Chopped Fresh Parsley
Instructions
- Prepare the Chicken: Cut the boneless skinless chicken breasts into uniform 1-inch pieces. Pat them dry thoroughly with paper towels to ensure the coating adheres properly during breading.
- Mix the Coating: In a mixing bowl, combine freshly grated Parmesan cheese, panko breadcrumbs, garlic powder, paprika, fine sea salt, and freshly ground black pepper. Stir until all ingredients are evenly mixed. Separately, beat the eggs until smooth to create the egg wash.
- Coat the Chicken Pieces: Dip each chicken piece first into the beaten egg wash, allowing any excess to drip off, then transfer it to the Parmesan breadcrumb mixture. Press gently but firmly to ensure an even and thorough coating on all sides.
- For Baking – Preheat and Arrange: Preheat your oven to 400°F (200°C). Place the coated chicken bites on a baking sheet lined with parchment paper to prevent sticking. Lightly spray or brush the pieces with olive oil or cooking spray to promote crispiness.
- Bake the Chicken Bites: Bake in the preheated oven for 15 to 18 minutes, flipping the chicken bites halfway through cooking to ensure both sides are evenly golden brown and crisp.
- For Pan-Frying – Heat Oil: Heat olive oil in a nonstick skillet over medium heat. Once hot, add the coated chicken bites, cooking each side for approximately 4 to 5 minutes until they develop a beautiful golden brown crust and are cooked through.
- Rest and Garnish: Allow the cooked chicken bites to rest for 1 to 2 minutes after cooking. This helps juices redistribute and keeps the bites moist inside. Garnish with freshly chopped parsley before serving.
Notes
- Ensure the chicken pieces are uniform in size for even cooking.
- Using freshly grated Parmesan cheese yields the best flavor and texture.
- For extra crispiness, lightly spraying the coated chicken with cooking spray before baking helps.
- Panko breadcrumbs provide a lighter, crunchier texture than regular breadcrumbs.
- You can adjust paprika quantity to your preferred level of spiciness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best results.
