Crispy Parmesan Chicken Bites.

Crispy, cheesy, and delicious—what more could you want for in an easy chicken appetizer?    

Serve these chicken bites with dipping sauces such as marinara or chipotle aioli, or use them as a salad topping.    

1 large egg 3/4 cup grated Parmesan cheese, divided 1/4 cup rice flour 1 teaspoon Italian seasoning 1 teaspoon onion powder 1 teaspoon garlic powder


1/2 teaspoon smoked paprika 1/2 teaspoon ground pepper 1/4 teaspoon salt, divided 12 ounces boneless, skinless chicken thighs, cut into 1-inch piece 2 tablespoons canola oil, divided 1 teaspoon finely chopped fresh flat-leaf parsley Marinara sauce, warmed, for serving (optional)


Preheat the oven to 450° F. Line a large, rimmed baking sheet with parchment paper.   


In a medium-sized bowl, lightly beat the eggs. In a separate medium bowl, combine 2/3 cup Parmesan cheese, rice flour, Italian seasoning, onion powder, garlic powder, paprika, pepper, and 1/8 teaspoon salt.   

Pat the chicken pieces dry with paper towels. Toss in half of the chicken and let the excess egg drop out.    

Transfer the chicken to the Parmesan mixture, tossing to coat and patting lightly. Place the chicken pieces on the prepared baking sheet. Repeat for the remaining chicken.    

Discard the remaining egg and Parmesan mixture. Drizzle the chicken with 1 tablespoon oil and toss to coat. Drizzle in the remaining 1 tablespoon oil.   

Bake for 16 to 18 minutes, flipping the pieces once, until golden brown and crispy, and an instant-read thermometer inserted in the thickest area reads 165°F. Remove and quickly season with the remaining 1/8 teaspoon salt. Transfer to a serving plate and garnish with the remaining 2 tablespoons Parmesan and parsley.    

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