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Crispy Garlic-Parmesan Chicken Bites - Easy, Flavor-Packed Comfort Food

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 cup panko breadcrumbs
  • 1/2 cup finely grated Parmesan cheese (the sandy, powdery kind works best in the coating)
  • 2 tablespoons cornstarch (or arrowroot)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika (sweet or smoked)
  • 1/2 teaspoon garlic powder
  • 2 large eggs, beaten
  • 2 tablespoons olive oil (plus more for brushing or spraying)
  • 2 tablespoons unsalted butter
  • 3–4 cloves garlic, finely minced
  • 1 tablespoon chopped fresh parsley (optional)
  • Lemon wedges, for serving
  • Optional dips: ranch, Caesar, honey mustard, or marinara

Method
 

  1. Prep the chicken: Pat the chicken dry with paper towels and cut into bite-size pieces. Dry chicken helps the coating stick and crisp.
  2. Set up your breading station: In one bowl, beat the eggs. In a second bowl, mix panko, Parmesan, cornstarch, salt, pepper, paprika, and garlic powder.
  3. Coat the chicken: Dip each piece into the egg, let the excess drip off, then press into the panko mixture until well coated. Place on a plate or rack as you work.
  4. Choose your cooking method: Preheat the oven to 425°F (220°C) or preheat your air fryer to 400°F (205°C). Line a baking sheet with parchment and set a wire rack on top if baking. This helps air circulate for even crisping.
  5. Add a little oil: Toss or lightly spray the coated chicken with olive oil. A thin layer makes a big difference in color and crunch.
  6. Bake or air-fry: Oven: Arrange chicken on the rack in a single layer. Bake for 12–15 minutes, flipping halfway, until golden and the internal temperature hits 165°F (74°C).
  7. Air fryer: Cook in batches for 8–10 minutes, shaking or flipping halfway, until crisp and cooked through.
  8. Make the garlic-butter finish: In a small skillet, melt the butter over low heat. Add the minced garlic and cook for 30–60 seconds until fragrant, not browned. Stir in the olive oil and a pinch of salt.
  9. Toss and finish: Place hot chicken bites in a bowl, drizzle with the garlic-butter mixture, and toss. Sprinkle with extra Parmesan and parsley. Add a squeeze of lemon right before serving.
  10. Serve: Enjoy immediately with your favorite dip or over a crisp salad.