Crispy Parmesan Chicken Bites

I make these Crispy Parmesan Chicken Bites when I want everyone to think I meal-prepped like a responsible adult—but honestly, I just bread things and hope for the best. They’re crunchy, cheesy, and forgiving of my typical pan size miscalculations. If you like food that tastes way better than it looks in the “I forgot to plate it” photo, this is your thing.

Once I tried to make these for a dinner party and convinced my husband to man the tongs. He proudly announced he flipped every piece perfectly—then somehow managed to toss three bites straight onto the oven door. My toddler applauded. I cried a little into the parsley. We ate the ones that survived and called it rustic. The moral: always have extra Parmesan and never trust someone who says, “I watch cooking shows.”

Time-Saving Hacks

– Use store-bought panko or pre-grated Parmesan. Yes, it’s less artisanal. Your future self will thank you.
– Breadcrumbs in a bag: add chicken, shake, and pretend it’s a fancy coating technique. Fewer bowls, less regret.
– Bake on a sheet with a rack to keep them crispy—if you don’t have one, flip halfway through and promise yourself not to do that again.
– Double the recipe and freeze extras. Reheat in the oven so they don’t become sad, soggy regrets.

Serving Ideas

– Serve with a zippy lemon-garlic aioli—because mayonnaise elevated with three words is basically magic.
– Toss into a salad for crunchy protein that makes leafy greens feel fancy.
– Put on a slider bun with arugula and call it a party. Wine pairing: anything that says “I survived dinner with children.”
– Keep it simple: just the bites and a nap. Priorities.

What to Serve It With

– Crispy fries or sweet potato wedges (because carbs are always on the guest list).
– Steamed broccoli or green beans for the illusion of balance.
– A scoop of mashed potatoes when you need comfort and forgiveness in a side dish.
– Pickles or quick-pickled red onions if you like dramatic tang.

✔Tips & Mistakes

– Don’t overcrowd the pan or the crumbs will steam, not crisp. I say this as someone who owns a pan the size of a coin.
– Dry the chicken first. Wet chicken + breadcrumb = soggy sadness.
– If breadcrumbs fall off, press them on harder or use an egg wash—this is not the time to be gentle.
– Burnt Parmesan is a thing. It tastes bitter. Learn from my charcoal experiments.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Reheat in an oven or toaster oven to revive crunch. Microwave if you’re in a dangerous hurry; don’t say I didn’t warn you.
– Freeze in a single layer, then transfer to a bag. Reheat straight from frozen for best results.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add spices: smoked paprika, garlic powder, or cayenne for a personality.
– Swap chicken for cauliflower bites if you’re pretending to be vegetarian. It’s a convincing costume.

Frequently Asked Questions

Crispy Parmesan Chicken Bites

Delicious and crunchy chicken bites coated in a savory parmesan crust, perfect for appetizers or snacks!

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb chicken breast, cut into bite-sized pieces Trimmed of fat
• ▢ 1 cup bread crumbs Panko for extra crispiness
• ▢ 0.75 cup Parmesan cheese, grated Freshly grated for best flavor
• ▢ 1 tsp garlic powder For added flavor
• ▢ 0.5 tsp salt Adjust to taste
• ▢ 0.25 tsp black pepper Freshly ground for enhanced taste
• ▢ 2 large eggs, beaten Acts as a binder for the coating
• ▢ 0.5 cup flour For dredging chicken pieces

Instructions

Preparation Steps

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Set up your dredging station: have three shallow bowls ready for the flour, beaten eggs, and a mixture of bread crumbs, Parmesan, garlic powder, salt, and pepper.
• Dredge each chicken piece first in flour, then dip in beaten eggs, and finally coat in the breadcrumb mixture.
• Place the coated chicken bites onto the prepared baking sheet.
• Bake in the preheated oven for 20 minutes or until golden brown and fully cooked.
• Remove from the oven and let cool slightly before serving.

Notes

Serve with a marinara sauce or ranch dressing for dipping. For extra flavor, sprinkle some fresh herbs on top!