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To make Garlic Parmesan Chicken Minis, gather these key items: - 2 boneless, skinless 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 black pepper, to taste - 1 large egg, lightly beaten - 1 cup panko bread crumbs - ½ cup freshly grated Parmesan cheese - 2 cloves garlic, finely minced - 2 tablespoons fresh parsley, finely chopped - Olive oil, for frying You can add fun twists to your chicken minis. Here are some ideas: - Spicy seasoning, like cayenne pepper, for a kick - Different types of cheese, like cheddar or Italian blend - Fresh herbs, like basil or oregano, for extra flavor - Lemon zest, for a bright, fresh taste Having the right tools makes cooking easier. For this dish, you will need: - Three mixing bowls for coating - A whisk for combining dry ingredients - A frying pan or skillet for cooking - A meat thermometer to check chicken doneness - A paper towel-lined plate to drain excess oil These ingredients and tools will help you create tasty Garlic Parmesan Chicken Minis with ease! {{ingredient_image_2}} - Dredging the Chicken Start by cutting the chicken breasts into small pieces. This makes them easy to eat. In a bowl, mix flour, garlic powder, onion powder, paprika, salt, and pepper. Whisk it well. Take each chicken piece and coat it in the flour mixture. Shake off any extra flour. This step helps the egg stick later. - Egg Coating Process In a separate bowl, beat the egg with a fork until it’s smooth. After dredging in flour, dip each piece of chicken into the egg. Make sure every side gets coated. This step adds moisture and helps the breadcrumbs stick better. - Coating with Breadcrumb Mixture In another bowl, combine panko breadcrumbs, grated Parmesan, minced garlic, and chopped parsley. Mix well so the ingredients are evenly spread. Roll each egg-coated chicken piece in this breadcrumb mix. Press gently to help the crumbs stick. This gives the chicken a nice, crunchy texture. - Frying Tips for Crispiness Heat olive oil in a large skillet over medium heat. Add just enough oil to coat the bottom. When the oil shimmers, it’s time to fry. Place the chicken pieces in batches. Don’t overcrowd the pan. This helps them cook evenly and get crispy. - Achieving Perfect Golden Color Fry the chicken for about 4-5 minutes on each side. You want a nice golden-brown color. Check that the internal temperature reaches 165°F (75°C) for safety. Once cooked, place the chicken on a paper towel-lined plate. This drains off any extra oil and keeps them crispy. When cooking chicken, always start with fresh meat. Fresh chicken has better flavor and texture. Cut the chicken into even pieces. This helps them cook at the same rate. Use a meat thermometer to check doneness. Chicken is safe to eat at 165°F (75°C). To boost flavor, season chicken well before breading. Use salt and pepper generously. The garlic powder and onion powder in the flour mix add depth. For more flavor, let the chicken sit in the seasoning for a few minutes. Fresh herbs like parsley enhance taste and make the dish pop. Serve Garlic Parmesan Chicken Minis hot for the best experience. Pair them with marinara sauce for dipping. You can also add a side salad or veggies for a complete meal. For a fun touch, use toothpicks for easy serving at parties. These chicken minis are great for gatherings or a cozy dinner. Pro Tips Use Fresh Ingredients: Fresh garlic and parsley will enhance the flavor of your chicken minis, making them more aromatic and delicious. Adjust the Spice Level: Feel free to add a pinch of cayenne pepper or red pepper flakes to the flour mixture for a spicy kick that complements the garlic. Let the Chicken Rest: After frying, allow the chicken minis to rest for a couple of minutes before serving. This helps the juices redistribute, keeping them moist. Experiment with Dipping Sauces: While marinara sauce is classic, try serving with garlic aioli or ranch dressing for a fun twist! {{image_4}} You can switch the breading to add more flavor. Try using crushed cornflakes or crushed tortilla chips. They give a nice crunch and a different taste. For a gluten-free option, use almond flour or gluten-free breadcrumbs. These swaps keep the dish exciting and let you explore new textures. To boost the taste, add spices to the flour mix. Adding cayenne pepper gives a nice kick. You can also try Italian seasoning or dried oregano for a herbaceous touch. For a cheesy twist, mix more Parmesan into the breadcrumb mix. These little changes can make a big difference in flavor. Frying can be tasty, but you can also bake these chicken minis. Preheat your oven to 400°F (200°C). Place the coated chicken on a baking sheet. Spray or brush them with olive oil for a crisp finish. Bake for about 20 minutes until golden brown. This way, you cut down on oil while keeping the crunch. After enjoying your garlic Parmesan chicken minis, store any leftovers in an airtight container. They will keep well in the fridge for up to three days. Make sure they cool down before sealing. This helps prevent sogginess. If you want to keep them longer, consider freezing them instead. When you're ready to enjoy leftovers, the best way is to reheat them in an oven. Preheat your oven to 375°F (190°C). Place the chicken minis on a baking sheet. Heat for about 10-15 minutes until they are warm and crispy again. You can also use an air fryer for a quicker option. Just set it to 350°F (175°C) and cook for about 5-7 minutes. This keeps your chicken tasty and crunchy. To freeze garlic Parmesan chicken minis, let them cool completely first. Arrange them in a single layer on a baking sheet. Freeze them for about an hour until firm. Then, transfer them to a freezer bag, removing as much air as possible. Label the bag with the date. They will last up to three months in the freezer. When ready to enjoy, thaw them in the fridge overnight before reheating. This method helps maintain their great taste and texture. To make Garlic Parmesan Chicken Minis vegan, use plant-based chicken. You can find many brands that mimic real chicken. Replace the egg with a mixture of plant milk and a tablespoon of flour. Use vegan Parmesan cheese for the cheesy flavor. The rest of the recipe stays the same, and you'll still enjoy those crunchy bites! Yes, you can bake the chicken minis instead of frying them. Preheat your oven to 400°F (200°C). Arrange the coated chicken pieces on a baking sheet lined with parchment paper. Spray a light coat of olive oil on top for crispiness. Bake for about 20-25 minutes, flipping halfway. Check for a golden color and a safe internal temperature of 165°F (75°C). Several sauces go well with Garlic Parmesan Chicken Minis. Marinara sauce is a classic choice, offering a nice contrast. Ranch dressing brings creaminess and flavor. Buffalo sauce adds heat for spice lovers. You can also try garlic aioli for that extra garlic kick! To check if the chicken is fully cooked, use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C). The chicken should also have a nice golden-brown color. If you cut into it, the juices should run clear, not pink. You learned about the key ingredients and tools for making chicken. We went through easy steps to create crispy, tasty chicken. I shared tips to enhance flavor and serve it well. You also discovered variations and how to store leftovers safely. In closing, cooking chicken can be simple and fun. With practice, you can impress everyone at your table. Enjoy experimenting and share your best chicken recipes!

Garlic Parmesan Chicken Minis

Crispy and flavorful 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 pieces boneless, skinless chicken breasts, 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 black pepper
  • 1 large egg, lightly beaten
  • 1 cup panko bread crumbs
  • 0.5 cup freshly grated Parmesan cheese
  • 2 cloves garlic, finely minced
  • 2 tablespoons fresh parsley, finely chopped
  • as needed olive oil, for frying

Instructions
 

  • In a medium-sized mixing bowl, combine the flour, garlic powder, onion powder, paprika, and a generous pinch of salt and pepper. Whisk together until evenly combined, then set aside.
  • In a separate bowl, lightly beat the egg with a fork until homogenous.
  • In a third bowl, combine the panko bread crumbs, grated Parmesan cheese, minced garlic, and chopped parsley. Mix thoroughly to ensure even distribution of the ingredients.
  • Take each chicken piece and first dredge it in the flour mixture, shaking off any excess flour.
  • Next, dip the floured chicken into the beaten egg, making sure it is fully coated on all sides.
  • Roll the egg-coated chicken pieces in the breadcrumb mixture, pressing gently to ensure the crumbs adhere well for a crisp coating.
  • In a large skillet, heat enough olive oil over medium heat to coat the bottom. Once the oil is shimmering, carefully add the chicken pieces in batches, ensuring not to overcrowd the skillet for even cooking.
  • Fry the chicken mini pieces for approximately 4-5 minutes on each side, or until they develop a beautiful golden-brown color and reach an internal temperature of 165°F (75°C).
  • Once cooked, transfer the chicken minis to a paper towel-lined plate to drain any excess oil.
  • Serve the hot garlic Parmesan chicken minis immediately, accompanied by a side of marinara sauce or your preferred dipping sauce.

Notes

Arrange the chicken minis on a serving platter, garnish with additional chopped parsley, and serve with a small bowl of marinara sauce in the center for delightful dipping!
Keyword appetizer, chicken, fried, garlic, Parmesan