Small oven-baked chicken pieces with a light seasoned coating, made to stay dry and easy for little hands to grab.
ABy Annebala
Servings
4
2 piece Chicken breast
1 cup Panko breadcrumbs
0.25 cup Parmesan cheese
1 piece Egg
1 tbsp Olive oil
0.5 tsp Garlic powder
0.25 tsp Paprika
0.5 tsp Salt
0.13 tsp Black pepper
Calories
313 kcal
Protein
39g
Carbs
16g
Fat
10g
Fiber
1g
Sugar
1g
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Sarah M. · Melbourne, AU
Prep
1. Preheat the oven to 220C and line a baking sheet with parchment. Cut the chicken breast into small bite-size pieces and pat them very dry with paper towels.
2 piece Chicken breast
Coating
2. In one bowl, beat the egg with the olive oil. In a second bowl, mix the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
1 cup Panko breadcrumbs,
0.2 cup Parmesan cheese,
1 piece Egg,
1 tbsp Olive oil,
0.5 tsp Garlic powder,
0.2 tsp Paprika,
0.5 tsp Salt,
0.1 tsp Black pepper
3. Dip the chicken breast pieces in the egg mixture, then coat them in the breadcrumb mixture. Press lightly so the coating sticks well.
Bake
4. Arrange the coated chicken breast pieces on the baking sheet with space between them. Bake for 12 minutes, flip, and bake for 6 to 8 minutes more until golden, crisp, and cooked through.
2 piece Chicken breast
Serve
5. Let the crispy chicken bites cool for 3 to 5 minutes so the coating stays dry and easy to grab, then serve warm or at room temperature.
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