Parmesan Chicken Bites
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
Ingredients
- ½ 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*
- ¼ cup freshly grated Parmesan
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 2 tablespoons chopped fresh parsley leaves
Instructions
- 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.
Notes
Did you make this recipe?
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Can you bake the Parmesan Chicken bites instead of frying them?
Yes, absolutely.
Just made these…delicious! Thank you for the recipe. I love quick, easy, delicious meals that please the whole family.
These nuggets are damn delicious! Thank you for the recipe! I cooked them in canola oil and they tasted fabulous!
These were better than any chicken nugget I have had from any restaurant. Thanks for the recipe. I will definitely be making them again.
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.
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: https://damndelicious.net/2012/07/08/threaded-spaghetti-hot-dog-bites-with-homemade-marinara/.
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.
What temp did you use for baking and for how long? I’d prefer to bake too! Thank you!!
Ive seen lots of different suggestions….do you 350 degrees? Some suggested 450….
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! 🙂
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.
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.
I love all of your recipes, even though I’m too lazy to make most of them.
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 🙂
Do you think the recipe would work well in the deep fryer instead of skillet?
Yes, of course!
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!
A big platter of these bites is just what I need for NYE!
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.
Love your recipes….can’t wait to try these!!
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!
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.
Just made these. Easy and a hit with the entire family.
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.”