Parmesan Panko Chicken Poppers
Bite-sized chicken breast pieces coated in a Parmesan-panko crust and deep-fried until crisp and juicy.
🍳 Cook: 5 min
Ingredients
| 2 cups | 480 ml | panko bread crumbs |
| 2 tbsp | 30 ml | grated Parmesan cheese |
| 1 tsp | 5 ml | salt |
| 1 tsp | 5 ml | ground black pepper |
| ½ tsp | 2.5 ml | garlic powder |
| 2 | eggs | |
| 1 tbsp | 15 ml | milk |
| 1 cup | 240 ml | all-purpose flour |
| 1 ½ lb | 680 g | skinless, boneless chicken breast, cut into bite-sized pieces |
| — | oil, for frying |
Instructions
- Combine the panko bread crumbs, Parmesan cheese, salt, pepper and garlic powder in a food processor; blend until finely crushed. Put the panko mixture in a bowl.
- Whisk the eggs and milk in a separate bowl to make an egg wash. Place the flour in a bowl.
- Coat the chicken pieces in flour, then dip them into the egg wash. Press into the panko mixture to coat, shaking off the excess.
- Heat oil in a deep-fryer or large saucepan to 350°F (175°C). Fry the 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°F (74°C).