Parmesan Panko Chicken Poppers recipe

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Ingredients

2 cups panko bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon garlic powder
2 eggs
1 tablespoon milk
1 cup all-purpose flour
1 ½ pounds skinless, boneless chicken breast, cut in bite-sized pieces
oil for frying

Nutrition Info

396 calories
carbohydrate: 36.3 g
cholesterol: 96.1 mg
fat: 21.2 g
fiber: 0.7 g
protein: 20.7 g
saturatedFat: 4.3 g
servingSize: -
sodium: 617 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine panko bread crumbs, Parmesan cheese, salt, pepper, and garlic powder in a food processor, blend until finely crushed. Put panko mixture in a bowl.

  2. Whisk eggs and milk in a separate bowl to make an egg wash. Place flour in a bowl.

  3. Coat chicken pieces in flour, dip them into egg wash. Press into panko mixture to coat, shaking off excess.

  4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken in batches, until no longer pink in the center and the juices run clear, about 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Recipe Yield

8 servings

Recipe Note

I was playing around in the kitchen and this is what I came up with, so I decided to share it with you. These nuggets go well with a sweet chili sauce. Enjoy!

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