Parmesan Chicken Bites

A recipe for Parmesan Chicken Bites! Pieces of chicken are coated in a parmesan panko mixture and fried or baked until golden.

These Parmesan Chicken Bites are a delicious appetizer for game days and celebrations or simply as a part of a larger meal.

They can also be cooked in a variety of ways! I have included instructions for preparing the chicken in an air fryer, in the oven, or on the stove.

Bite-sized pieces of chicken are covered in seasoned flour, then egg, and finally a panko parmesan mixture to create a light and crispy coating.

After cooking until golden brown, the Parmesan Chicken Bites are arranged on a platter and sprinkled with a bit of chopped parsley and additional parmesan.

Serve the bites immediately with ketchup, mustard, and a homemade garlic cheese sauce for even more parmesan flavor in every bite.

Air Fryer Parmesan Chicken Bites

My personal favorite way of making these parmesan chicken nuggets is in the air fryer.

Preheat the air fryer to 400˚F (200˚C).

Once heated, arrange the chicken in a single layer with no pieces touching. They may need to be cooked in batches.

Cook for 6 minutes, flip, then continue to cook until the chicken is heated through with a golden crust, about 12-15 minutes total.

Baked Parmesan Chicken Bites

To bake the chicken, preheat the oven to 425˚F (220˚C).

Simply arrange all the chicken pieces in a single layer on a wire rack set over a baking sheet and bake until cooked through, about 10-15 minutes or until the center of the thickest piece is 165˚F (74˚C).

Placing the foil and oven-safe wire rack on the baking sheet will allow for circulation all over the chicken for a more crispy crust. Grease the wire rack with cooking spray or by brushing with oil to keep the chicken from sticking.

The crust on the outside of the bites may be a little lighter if you bake them in the oven, but they come together more easily than in the air fryer or frying in oil.

Fried Parmesan Chicken Bites

To fry the chicken pieces on the stove, pour about 2 inches (5 centimeters) of vegetable oil into a saucepan and place over medium heat.

Once the oil reaches 350˚F (180˚C), fry the chicken in batches until golden on each side and cooked through.

Transfer to a paper towel-lined plate to remove any excess grease.

A Few Tips

I cut the chicken into about 1 1/2 inch (4 centimeter) pieces. Try to get them all roughly the same size so they cook evenly. You can make them smaller or larger based on personal preference, but the cooking time may need to be adjusted.

The chicken and the cheese sauce are best with freshly grated Parmesan. Pre-shredded parmesan may include additives that cause clumping.

I served the chicken with ketchup, honey mustard, and a garlic cheese sauce. They would also be delicious with other sauces such as marinara. For a meal, pair with salad or fries.

While making the cheese sauce, keep the heat on very low and whisk continuously to keep the mixture from burning. If too thick, add a splash more milk.

Panko

Panko (パン粉) are coarse Japanese breadcrumbs. They add a crisp, light coating to the chicken bites. I have been able to find panko in larger grocery stores and markets with Japanese ingredients.

If not available, you can substitute by making your own with a recipe for homemade Panko by Chopstick Chronicles.

Looking for more recipes with panko?

Try my:

• Baked Mozzarella Sticks
• Three Cheese Macaroni Bites
• Korean Corn Dog

This recipe was originally posted in February 2013 and updated in December 2023.

Parmesan Chicken Bites Recipe

Adapted from Pinch of Yum

Print Pin

Parmesan Chicken Bites

A recipe for Parmesan Chicken Bites! Pieces of chicken are coated in a parmesan panko mixture and fried or baked until golden.

Course Appetizer

Cuisine N/A

Keyword appetizer, cheese, chicken, garlic, parmesan, poultry

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

0 minutes minutes

Total Time 45 minutes minutes

Servings 4 Servings

Ingredients

• 1 cup (125 grams) all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• Pinch freshly ground black pepper
• 2 large eggs
• 1 1/2 cups (125 grams) Panko breadcrumbs
• 1 ounce (28 grams, 1/2 cup) freshly grated Parmesan
• 1 pound (450 grams) boneless skinless chicken breasts cut into 1 1/2 inch (4 centimeter) pieces

Garlic Cheese Sauce:

• 2 ounces (57 grams) cream cheese
• 3 tablespoon (44 milliliters) milk
• 1 clove garlic peeled and minced
• 1 ounce (28 grams, 1/2 cup) freshly grated parmesan
• Pinch freshly ground black pepper

Garnish:

• Chopped parsley
• Grated Parmesan
• Ketchup
• Honey mustard

Instructions

Assembling the Chicken:

• Add the flour to a rimmed plate or wide bowl.
• Season the flour with the salt, garlic powder, onion powder, paprika, and black pepper. Stir well to combine.
• In another wide bowl, beat the eggs.
• In a third wide bowl or plate, combine the Panko and Parmesan.
• Coat a chicken piece thoroughly with the flour.
• Dip in the egg, allowing the excess to drip off, then coat completely with the Panko Parmesan mixture.
• Repeat with remaining pieces.

Air Fryer:

• If air frying, preheat the air fryer to 400˚F (200˚C).
• Once preheated, line the chicken in a single layer, making sure no pieces are touching.
• Cook for 6 minutes, then flip and continue to cook until the pieces are cooked through and golden, about 12-15 minutes total.
• Repeat with remaining chicken.

Oven:

• If baking, preheat oven to 425˚F (220˚C).
• Line a rimmed baking sheet with foil. Spray an oven-safe wire rack with oil and place on top of the baking sheet.
• Arrange the chicken in a single layer on the wire rack and bake in preheated oven until the chicken is crispy, golden brown, and cooked through, about 10-15 minutes.

Frying on the Stove:

• If frying the chicken, pour vegetable oil in a saucepan at least 2 inches (5 centimeters) deep and place over medium heat.
• Once the temperature reaches 350˚F (180˚C), add the chicken in batches, taking care not to overcrowd.
• Cook, flipping once or twice, until heated through with a golden crust.
• Remove to a towel-lined plate and repeat with remaining chicken.

Garlic Cheese Sauce:

• While the chicken is baking or frying, place the cream cheese, milk, and garlic in a small saucepan over medium-low heat. Whisk continuously.
• Once smooth and combined, reduce heat to very low. Add the grated parmesan and continue to whisk until blended. Keep over very low heat, whisking occasionally, while the chicken finishes cooking.
• Arrange the cooked chicken on a platter and sprinkle with chopped parsley and grated parmesan.
• Serve immediately with the cheese sauce, and optionally other dipping sauces such as ketchup and honey mustard.