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
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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.
Made these tonight – didn’t make enough! too dang delicious.
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.
I love little crispy chicken nibbles like these. Totally craving many of these to devour right now!
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 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.
What do you serve them with though?
The cannister of Panko says 20g in 1/2 Cup. None in parmesan.
Thank you Chungah and Happy Holidays.
These look delicious and so crispy! Yum!
These are some of the prettiest chicken nuggets I’ve ever seen. And they’re calling to me.