Parmesan Chicken Bites
posted by Chungah on December 26, 2014
The best chicken nuggets you will ever have – crisp-tender and completely homemade with Parmesan goodness!
I hope you all had a great Christmas holiday! We stuffed ourselves with turkey, ham, sweet potato casserole, creamed corn, Korean BBQ, and Filipino spaghetti, while Butters sat around in his awesome yet very tight-fitting Santa suit.
But now that the holidays are over, I can finally share these epic chicken nuggets. Although chicken nuggets can really be eaten any time of the year, any time of the day – breakfast, lunch, dinner, midnight snack – you name it.
You just can’t say no to chicken nuggets, especially when they’re cooked to absolute crisp-perfection, loaded with that freshly grated Parmesan. And it’s sure to bring out the kid in you as you dunk these bad boys in ketchup and honey mustard!
Parmesan Chicken Bites
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
The best chicken nuggets you will ever have – crisp-tender and completely homemade with Parmesan goodness!
Ingredients:
- 1/2 cup vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 1 cup Panko*
- 1/4 cup freshly grated Parmesan
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 tablespoons chopped fresh parsley leaves
Directions:
- Heat vegetable oil in a large skillet over medium high heat.
- Season chicken with salt and pepper, to taste.
- In a large bowl, combine Panko, Parmesan, garlic powder and smoked paprika; season with salt and pepper, to taste. Set aside.
- Working in batches, dredge chicken in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Add chicken to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
- Serve immediately, garnished with Parmesan and parsley, if desired.
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
Nutrition Facts
Serving Size
Servings Per Container 4
Amount Per Serving
Calories 403.1
Calories from Fat 160.2
% Daily Value*
Total Fat 17.8g
27%
Saturated Fat 3.2g
16%
Trans Fat 0.3g
Cholesterol 166.3mg
55%
Sodium 240.4mg
10%
Total Carbohydrate 23.1g
8%
Dietary Fiber 0.6g
2%
Sugars 0.9g
Protein 36.1g
72%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
These are some of the prettiest chicken nuggets I’ve ever seen. And they’re calling to me.
These look delicious and so crispy! Yum!
Thank you Chungah and Happy Holidays.
I can hardly wait until I can fix dinner! These look so good!
One question, though. Do you happen to know how many grams of carbs are in this recipe? Both my husband and I are diabetic, and that’s how I keep track of what we are eating.
Thanks so much,
Christine + 1
Unfortunately, as I am not a registered dietician, I am not comfortable sharing nutritional information for any of my recipes. I recommend utilizing online calorie counters at your discretion to obtain such information.
The cannister of Panko says 20g in 1/2 Cup. None in parmesan.
These look great! Could you leave the chicken breast whole and bake in the oven as a main course? If you think this would work what temp would you suggest baking at so the chicken would brown?
Thank you.
That sounds amazing but without further recipe testing, I cannot provide the appropriate temp and time for baking – please use your best judgment to ensure that the chicken breasts are completely cooked through.
I love little crispy chicken nibbles like these. Totally craving many of these to devour right now!
These look delish. Do u think they would be ok to freeze before cooking. Then I can just whip them in the oven to cook for a quick lunch when needed?
I actually haven’t tried freezing this so I can’t really say for sure. Please use your best judgment for freezing and reheating.
Made these tonight – didn’t make enough! too dang delicious.
These nuggets look great! I will be making these for my 3 year old very soon. Do you happen to have a favorite homemade, and healthier french fry recipe to go with them? Korean BBQ and Filipino spaghetti sound awesome! Do you have a recipe for these or plan to make them for the blog in the near future? I would love to try them!
Thanks for all your great recipes, I love your site!
Sandra, here are my garlic parmesan fries and baked garlic sweet potato fries.
These look scrumptious and would no doubt be a hit with kids.
I’ll give them a try as per the recipe, but also try them baked to see if they come out the same.
James ~ any chance you tried baking the nuggets and could share that info? I would definitely look to bake them versus frying them in oil, so wanted to check. A similar recipe I have saved calls for “Preheat oven to 425°F. Spray a baking sheet with olive oil spray.” Once the nuggets are breaded…”Lightly spray the top with olive oil spray then bake 8 – 10 minutes. Turn over then cook another 4 – 5 minutes or until cooked though.”
Just made these. Easy and a hit with the entire family.
These look delicious. You are so right – they would be perfect any time of day. Might have to try them for a dinner party I am having soon.
Have you ever used these as an appy. Fried up and then put in oven to keep warm until the guests come. Would they stay crispy?
I actually haven’t tried keeping these warm in the oven so I can’t really say for sure – we just devoured them as soon as they were cooked!
Love your recipes….can’t wait to try these!!
What could you substitute for eggs as I’m allergic?
You can try mixing the flour with a little bit of milk. With this mixture, you want it wet and thick enough for the Panko to adhere to the chicken.
A big platter of these bites is just what I need for NYE!
Can’t wait to try these. I have a slight adaptation I might put on them to make them Freezer Friendly! I think they’ll be great for my picky 3 year old! Thanks again for a super recipe!
Do you think the recipe would work well in the deep fryer instead of skillet?
Yes, of course!
OMG , I made this recipe today , had put her on a board of pinterest . It was the first time I did something with chicken and it was wonderful. Just changed a little seasoning , I am allergic to nutmeg and my sister black pepper . But it was incredibly flavorful and still equal the photos. Thank U 🙂
I love all of your recipes, even though I’m too lazy to make most of them.
Can you substitute the Panko for something else. Not easy to find in the English countryside… and I don’t eat wheat either!! Maybe some spelt breadcrumbs?
Regular breadcrumbs should work just fine.
If you don’t eat wheat products, there is a gluten-free Panko, but if that isn’t easy to find, I use finely crushed potato chips.
Since these are dipped in egg, does it give them an egg flavor? I’m not an egg person at all.
Not at all. The egg is simply used as a binder for the coating.
have you tried baking these in the oven instead of frying them. It would be easier if serving a lot for appetizers. If you haven’t, I may try it.
I actually have not tried baking these. If you do, please let me know how they turn out!
We have baked these and they turned out wonderful, especially since there was no fat involved. Baked them as you normally bake commercial nuggets, inserted a thermometer to check for temp.
Would it help to add oil to the panko mixture like you do in your recipe for “Oven Fried Chicken with Honey Mustard Glaze”? Or is that not necessary?
There’s no need to! 🙂
First recipe I made from your blog and it was delicious! My boyfriend loved them and they are really nice to use in other recipes. I cut up some leftovers and threw them into a salad.
Any recommendations on a marinara sauce for them? I feel like it was the only thing missing.
This is my go-to marinara sauce recipe: http://damndelicious.net/2012/07/08/threaded-spaghetti-hot-dog-bites-with-homemade-marinara/.
I love your recipes! My grandson is on a gluten-free diet, so chicken nuggets are typically a no-no. I can’t wait to try this with two adjustments (gluten-free flour and Panko, or substitute the Panko with finely crushed potato chips.
These were better than any chicken nugget I have had from any restaurant. Thanks for the recipe. I will definitely be making them again.
These nuggets are damn delicious! Thank you for the recipe! I cooked them in canola oil and they tasted fabulous!
Just made these…delicious! Thank you for the recipe. I love quick, easy, delicious meals that please the whole family.
Can you bake the Parmesan Chicken bites instead of frying them?
Yes, absolutely.
wow! where have these been all my life? i have tried many chicken recipes and though this one is simple, it is very delicious if you’re craving chicken strips from your local fast food place. there’s a lot more delicacy to them. the crunch is perfect. not too much or too little. and my daughter loved them, another added bonus. i never post on recipe sites but this was so good, i had to! thank you!
Just a word to tell you, I’ve been planning to make these nuggets since I printed your recipe. I just did.
I’m more than happy and my husband is delighted.
Ŧhanks for your great cooking ideas.
Have a great day.
What is the dipping sauce that you used? Would Tomato sauce work ok?
Ketchup, Ranch and/or mustard would be great dipping choices.
Such a nice idea to add parmesan! I’m cheese the taste is insane 🙂
This is one great recipe for cheese lovers.
It doesn’t seem like 5-6 minutes isn’t enough time for hockey to get good and done How long did you guys cook them
This was cooked for 3-4 minutes as noted in the recipe. However, the cooking time here is simply an estimation. Please cook as long as needed until the chicken is fully cooked through.
Hahahaha chicken Not hockey hahaha I have no idea where the heck that come from