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- 2 chicken breasts, cut into bite-sized pieces - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon paprika - Salt and pepper, to taste - 1 large egg - 1 cup bread crumbs (preferably panko for extra crunch) - ½ cup grated Parmesan cheese - 2 cloves garlic, minced - 2 tablespoons fresh parsley, chopped - Olive oil, for frying You can swap the chicken breasts for chicken thighs. They stay juicy and tender. If you need gluten-free, use almond flour or gluten-free bread crumbs. For a lower-carb option, try crushed pork rinds instead of bread crumbs. You can also replace Parmesan cheese with nutritional yeast for a dairy-free choice. You will need a few tools to make these chicken minis. Gather a medium mixing bowl for your dry mix. You’ll also need a second bowl for the egg and a third for the bread crumbs. A large skillet is key for frying. Use a meat thermometer to check the chicken's doneness. Don't forget some paper towels to drain the excess oil after cooking! {{ingredient_image_1}} 1. Start with clean hands. Cut 2 chicken breasts into small, bite-sized pieces. 2. In a medium bowl, mix 1 cup of flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika, and a pinch of salt and pepper. Set this bowl aside. 3. In another bowl, beat 1 large egg until smooth. 4. In a third bowl, combine 1 cup of bread crumbs, ½ cup grated Parmesan cheese, 2 minced garlic cloves, and 2 tablespoons chopped parsley. Mix well. 5. Take each chicken piece. First, dip it into the flour mix. Shake off any extra flour. 6. Next, dip the chicken into the egg, covering it completely. 7. Lastly, roll the chicken in the bread crumb mix until it is well coated. 8. Heat olive oil in a large skillet over medium heat. Ensure the oil is hot before adding chicken. 9. Place the chicken pieces in batches into the skillet. Do not overcrowd the pan. 10. Cook each side for 4-5 minutes. The chicken should turn golden brown and reach an internal temperature of 165°F (75°C). 11. Once cooked, transfer the chicken minis to a paper towel-lined plate to absorb extra oil. 12. Serve warm with marinara sauce or your favorite dipping sauce. - Use panko bread crumbs for extra crunch. They make a big difference. - Make sure to shake off excess flour and egg. This helps the breading stick better. - Press the chicken into the bread crumbs firmly. This ensures a thick, even coating. - Heat your oil well before adding chicken. This helps create a nice crust. - Do not flip the chicken too soon. Let it cook until golden brown on one side first. - If you cook in batches, keep the first batch warm in the oven at low heat. This keeps them crispy. One mistake is not seasoning enough. Be sure to add salt and pepper to the flour mix. This step boosts flavor. Another mistake is overcrowding the pan. This can cause the chicken to steam instead of fry. Always cook in small batches. Finally, don’t skip the resting step. Let the chicken sit on paper towels to drain excess oil. This keeps them crispy. To boost flavor, you can add more herbs. Try mixing in thyme or oregano for a fresh twist. A pinch of cayenne pepper brings heat. Consider using fresh herbs instead of dried ones for a bolder taste. You can also toss in some lemon zest. It adds brightness and pairs well with garlic and Parmesan. For dips, marinara sauce is a classic choice. It’s tangy and complements the chicken well. Ranch dressing is another crowd-pleaser. You can also try honey mustard for a sweet kick. As for sides, a crisp salad pairs nicely. You could also serve with garlic bread for a full meal. Consider roasted veggies for a healthy touch. Pro Tips Use Panko Breadcrumbs: For an extra crunch, opt for panko breadcrumbs instead of regular breadcrumbs. They create a delightful texture that enhances the overall eating experience. Don’t Overcrowd the Pan: When frying the chicken, cook in batches to avoid overcrowding. This helps maintain the oil temperature, ensuring a crispy exterior and perfectly cooked chicken. Check the Internal Temperature: Ensure your chicken reaches an internal temperature of 165°F (75°C) for safe consumption. A meat thermometer is a handy tool to guarantee doneness. Experiment with Seasonings: Feel free to customize the seasoning blend in the flour or breadcrumbs. Adding herbs like oregano or spices like cayenne can elevate the flavor profile of your chicken minis. {{image_2}} You can change the coating for different diets or tastes. For a gluten-free option, use gluten-free flour and bread crumbs. This swap keeps the crunch while being friendly to those avoiding gluten. If you want spice, add cayenne pepper or chili powder to the flour mix. This gives your chicken a nice kick. Adding veggies or cheese makes these chicken minis even better. You can mix in finely chopped spinach or bell peppers into the bread crumb mix. This adds flavor and nutrition. For cheese lovers, try adding shredded mozzarella or cheddar to the bread crumb mix too. It melts and makes each bite cheesy and delightful. To turn these chicken minis into a meal prep dish, make a larger batch. Cook your chicken and let it cool. Then, store them in containers with your favorite sides, like rice or veggies. You can easily reheat them during the week for quick meals. Just remember to keep some dipping sauce on hand for a tasty touch! To keep your Garlic Parmesan Chicken Minis fresh, place them in an airtight container. Make sure they cool down to room temperature before sealing. This helps keep moisture out and prevents sogginess. Store the container in the fridge for up to three days. If you want to keep them longer, freezing is a great option. When you're ready to enjoy your leftovers, reheating is simple. Preheat your oven to 350°F (175°C). Place the chicken minis on a baking sheet. Heat for about 10-15 minutes, or until they are warm. You can also use an air fryer for extra crispiness. Just heat them at 375°F (190°C) for 5-7 minutes. Avoid using the microwave, as it can make the chicken soggy. For long-term storage, freezing is your best bet. First, let the chicken minis cool completely. Then, arrange them in a single layer on a baking sheet. Freeze them for about an hour. This prevents them from sticking together. After they are frozen, transfer them to a freezer bag. Remove as much air as possible before sealing. They can last up to two months in the freezer. When you’re ready to eat, thaw them in the fridge overnight before reheating. To know if the chicken is cooked, check its color. The inside should be white, not pink. Use a meat thermometer for the best accuracy. The safe internal temperature is 165°F (75°C). This ensures it is safe to eat. Cooking time is about 4-5 minutes per side. Keep an eye on it while it fries. Yes, you can bake the chicken minis! Preheat your oven to 400°F (200°C). Place the coated chicken on a baking sheet lined with parchment paper. Spray lightly with cooking oil for a crispy result. Bake for about 20-25 minutes, flipping halfway through. Check the internal temperature to ensure it's safe to eat. Each serving of Garlic Parmesan Chicken Minis contains roughly: - Calories: 350 - Protein: 28 grams - Carbohydrates: 25 grams - Fat: 15 grams Nutritional values can vary based on the specific ingredients used. For a healthier option, consider using less oil or baking instead of frying. Enjoy this tasty snack while keeping your health in mind! In this blog post, we explored how to make tasty Garlic Parmesan Chicken Minis. We covered the key ingredients and useful substitutions. You learned step-by-step cooking instructions, tips for perfect results, and common mistakes to avoid. We also discussed ways to customize the recipe and how to store leftovers. Making these chicken minis is easy and fun. With a little practice, you’ll impress everyone at your table. Enjoy your cooking and share your delicious results!

Garlic Parmesan Chicken Minis

Crispy chicken bites coated in garlic and Parmesan, perfect for dipping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 breasts chicken, cut into bite-sized pieces
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon paprika
  • to taste salt and pepper
  • 1 large egg
  • 1 cup bread crumbs (preferably panko)
  • 0.5 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • as needed olive oil, for frying

Instructions
 

  • In a medium mixing bowl, combine the flour, garlic powder, onion powder, paprika, salt, and pepper. Mix well and set aside.
  • In another bowl, beat the egg until well combined.
  • In a third bowl, mix the bread crumbs with grated Parmesan cheese, minced garlic, and chopped parsley.
  • Dip each chicken piece into the flour mixture, shaking off excess.
  • Next, dip the floured chicken into the beaten egg, ensuring it's fully coated.
  • Finally, roll the chicken pieces in the bread crumb mixture until well covered.
  • Heat olive oil in a large skillet over medium heat. Once hot, add the chicken pieces in batches, being careful not to overcrowd the pan.
  • Cook for 4-5 minutes on each side, or until golden brown and cooked through. Make sure the internal temperature reaches 165°F (75°C).
  • Remove the cooked chicken minis from the skillet and place them on a paper towel-lined plate to absorb excess oil.
  • Serve the garlic Parmesan chicken minis warm with a side of marinara sauce or your favorite dipping sauce.

Notes

Serve with marinara sauce for dipping.
Keyword appetizer, chicken, garlic, parmesan