Parmesan Panko Chicken Poppers

Parmesan Panko Chicken Poppers
  • 2 cups panko bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 2 eggs
  • 1 tablespoon milk
  • 1 cup all-purpose flour
  • 1 1/2 pounds skinless, boneless chicken breast, cut in bite-sized pieces
  • oil for frying


  1. Combine panko bread crumbs, Parmesan cheese, salt, pepper, and garlic powder in a food processor; blend until finely crushed. Put panko mixture in a bowl.
  2. Whisk eggs and milk in a separate bowl to make an egg wash. Place flour in a bowl.
  3. Coat chicken pieces in flour; dip them into egg wash. Press into panko mixture to coat, shaking off excess.
  4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry 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 degrees F (74 degrees C).

04/14/2018
Parmesan Panko Chicken Poppers, recipe PT15M PT1H 5 455 calories

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