Crispy Parmesan Chicken Bites
These Crispy Parmesan Chicken Bites are golden, cheesy, and perfectly crunchy on the outside while tender and juicy inside. Quick to make and packed with flavor, they’re perfect as an appetizer, snack, or even tossed on a salad for a little extra indulgence. Serve with marinara, chipotle aioli, or your favorite dipping sauce for a crowd-pleasing hit!
Ingredients
- 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 black pepper
- 1/4 teaspoon salt, divided
- 12 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons neutral oil (canola or avocado), divided
- 1 teaspoon finely chopped fresh flat-leaf parsley
- Marinara sauce, warmed, for serving (optional)
Instructions
- Preheat & Prep:
Preheat your oven to 450°F (232°C) and line a rimmed baking sheet with parchment paper. - Mix Coatings:
In a medium bowl, lightly beat the egg. In a separate bowl, combine 2/3 cup Parmesan, rice flour, Italian seasoning, onion powder, garlic powder, smoked paprika, black pepper, and 1/8 teaspoon salt. - Coat Chicken:
Pat chicken pieces dry with paper towels. Toss half of the chicken in the egg, letting excess drip off, then transfer to the Parmesan mixture. Toss until fully coated and press lightly to adhere. Arrange on the prepared baking sheet. Repeat with remaining chicken. Discard leftover egg and Parmesan mixture. - Add Oil:
Drizzle the chicken evenly with 1 tablespoon of oil, toss to coat, then drizzle with the remaining tablespoon. - Bake:
Bake for 16–18 minutes, flipping halfway through, until golden, crispy, and the chicken reaches 165°F (74°C) internally. - Finish & Serve:
Sprinkle immediately with the remaining 1/8 teaspoon salt, then top with the remaining Parmesan and parsley. Serve warm with marinara sauce, if desired.
Tips for Perfect Chicken Bites
- Dry chicken well before coating to help the Parmesan stick.
- Use thighs over breasts if you want extra tenderness and juiciness.
- Optional spices: Add a pinch of cayenne for a subtle kick.
- Air fryer option: Cook at 400°F for 12–15 minutes, shaking halfway through.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Bake at 375°F for 5–8 minutes or air-fry at 350°F for 4–5 minutes to crisp.
FAQs
Can I use chicken breast instead of thighs?
Yes, but breasts may cook faster and can dry out—watch the internal temperature carefully.
Are these gluten-free?
Yes! Using rice flour keeps this recipe gluten-free.
Can I make them ahead?
You can prep the coating and chicken ahead, but bake just before serving for maximum crispiness.
Crispy Parmesan Chicken Bites
Golden, cheesy, and perfectly crispy on the outside while tender and juicy inside, these Crispy Parmesan Chicken Bites are a quick and delicious appetizer, snack, or salad topper. Serve with marinara, chipotle aioli, or your favorite dipping sauce for a crowd-pleasing hit.
Ingredients
- 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 black pepper
- 1/4 teaspoon salt, divided
- 12 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons neutral oil (canola or avocado), divided
- 1 teaspoon finely chopped fresh flat-leaf parsley
- Marinara sauce, warmed, for serving (optional)
Instructions
- Preheat the oven to 450°F (232°C) and line a large rimmed baking sheet with parchment paper.
- In a medium bowl, lightly beat the egg. In another medium bowl, combine 2/3 cup Parmesan, rice flour, Italian seasoning, onion powder, garlic powder, smoked paprika, black pepper, and 1/8 teaspoon salt.
- Pat the chicken pieces dry with paper towels. Toss half of the chicken in the egg, letting any excess drip off, then transfer to the Parmesan mixture. Toss until fully coated and press lightly to adhere. Arrange coated chicken on the prepared baking sheet. Repeat with remaining chicken. Discard any leftover egg and Parmesan mixture.
- Drizzle the chicken pieces evenly with 1 tablespoon of oil, toss to coat, then drizzle with the remaining 1 tablespoon.
- Bake for 16–18 minutes, flipping once halfway through, until the chicken is golden brown, crispy, and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C).
- Immediately sprinkle with the remaining 1/8 teaspoon salt, then top with the remaining 2 tablespoons Parmesan and chopped parsley. Serve warm with marinara sauce, if desired.
Video
Notes
- Pat chicken dry for extra crispiness.
- Use thighs for juicier bites; breasts work too.
- Serve with marinara or your favorite dipping sauce.
- Store leftovers in the fridge up to 3 days.
