Plump and juicy chicken bites that are coated with crispy panko breadcrumbs. These small nuggets marinate overnight in a seasoned buttermilk brine that enhances the flavors and makes them beyond tender. There's no way you'll be able to eat just one of these Crispy Baked Parmesan Chicken Bites.
You can’t sink your teeth into these little bites without being taken back to your childhood and reminiscing about days of old. At least that's what it did for me. Some of my favorite memories come from riding in the car with my grandma while she pulled up to Mickey D’s and I waited for some amazing little chicken nuggets to plop in my mouth.
My palate has definitely matured since those days. I honestly can't tell you the last time I drove through a fast-food joint. I try not to be a food snob, but I have to admit sometimes I am. And these Baked Crispy Parmesan Chicken Bites probably show that not so flattering "snobby" side of me. This recipe is so much better and healthier than any fast food restaurant could ever deliver.
What makes these chicken bites healthier?
#1 - I grabbed a package of organic chicken that has no hormones or antibiotics added.
#2 - I baked these bites in the oven instead of frying in oil. Let's face it, baked chicken is so much better for you than fried.
#3 - I used 100% whole wheat panko crumbs instead of the regular panko crumbs. If you are gluten-free, panko has a breadcrumb for you also.
Ingredients needed for the Brine
- Buttermilk
- Crushed Garlic
- Red Pepper Flakes
- Smoked Paprika
- Kosher Salt
- Freshly Ground Black Pepper
- Hot Pepper Sauce (Tabasco)
- Sprigs of Rosemary
- Sprigs of Thyme
What's the purpose of Brining with this Buttermilk Mixture:
#1 - Buttermilk is slightly acidic which helps to tenderize the chicken while the fat adheres well to the chicken making it easier to dredge in the panko crumbs.
#2 - Salt added to the buttermilk draws moisture into the chicken helping to make it more plump and juicy.
#3 - The spices and herbs add a rich dimension of flavors to the chicken bites.
Tips for Brining the chicken in Buttermilk:
- Cut the boneless, skinless chicken breasts into about 2-inch cubes. This is a perfect size for finger foods.
- Let the chicken sit in the buttermilk for at least four hours. The longer the better. The recipe here calls for 24 hours or overnight. This gives plenty of time for everything to marinate.
- Don't rinse the buttermilk brine off before you dredge the cubed chicken in panko crumbs.
- There's no need to dredge the pieces twice. Because the buttermilk is so thick, it makes for the perfect panko coating.
Bonappetit.com has a great article that describes the different types of brine. It's a great educational read.
Ingredients needed for the Panko Mixture
Bread Crumbs
- 100% Whole Wheat Panko Bread Crumbs
- Olive Olive (for toasting crumbs)
- Kosher Salt
- Red Pepper Flakes
- Smoked Paprika
- Garlic Powder
- Grated Parmesan Cheese
Adding the spices to the buttermilk brine along with extra spices in the breadcrumbs provide layers of flavors that complement the chicken as well as the coating. There's a slight bit of heat from the red pepper flakes and a lovely smoky aspect from the paprika in both the brine and the breadcrumbs.
Tips for the Panko Mixture
- Toasting the panko breadcrumbs will help give a crispier crust on the chicken bites. Combine olive oil and panko breadcrumbs. Spread the panko breadcrumbs on a baking sheet and shake them to an even layer. Place them in a 400°F preheated oven and bake for 4 to 5 minutes until nice and toasted but be careful not to burn.
- Don't substitute regular breadcrumbs for Panko. Panko has more of a delicate texture that is airy and lighter which makes the coating crispier as it cooks.
- Use a wire rack over a baking sheet when cooking in the oven. This will prevent the breaded chicken from becoming soggy. It allows the air to circulate around the chicken and will keep it from steaming.
Adding Parmesan Cheese and Parsley as garnishment
Once you bring the chicken bites out of the oven, let them sit for three to five minutes before grating parmesan cheese on top. This way the cheese doesn't just fully melt into the bite but gives some added texture. It doesn't make a difference in taste, but more in the presentation.
Tips concerning Parmesan Cheese
- Don't grab the green powdered can of parmesan off the shelf of the grocery store to replace freshly grated parmesan. There really is a substantial difference between the two.
- Avoid the pre-grated packaged parmesan when purchasing. Parmesan is best and obviously the freshest when grating just prior to using it in a recipe.
- Don't throw away your parmesan rinds. Instead, put them in a freezer ziplock bag and keep them in the freezer. Pull them out and throw them in soups, sauces or stews to give additional flavor.
How to serve these Crispy Baked Parmesan Chicken Bites
- Dipping these little nuggets in different sauces are the best way to indulge: Ranch or Blue Cheese Dressing, your favorite jar of marinara sauce, BBQ sauce, sweet chili sauce, etc - the list is endless.
- Serve them as an afternoon snack. Kids are always starving when they get home from school. What a great way to curb their hunger a little until dinner time.
- Serve them as an appetizer either on a platter by themselves or as sliders with lettuce, tomatoes, and pickles. These are wonderful finger food ideas for any type of get-together or party you're planning.
- Serve them alongside a salad or add them directly into the salad itself. What an ideal way to complete a Caesar or chopped salad.
- Serve them as a main dish with buttered corn on the cob. Honestly, pretty much any side you would like to throw with them would work.
- Pack them for a picnic this summer. These chicken bites can be eaten either hot or cold. Pack them in your ice chest and pull them out as soon as everyone is hungry.
- Throw these juicy tender bites in a wrap. Include diced avocados, shredded lettuce, tomatoes, bacon, shredded cheese, etc.
- As you can see there are a plethora of ideas for serving these Chicken Bites.
Keto-Friendly Crispy Baked Parmesan Chicken Bites
This recipe can easily convert into a Keto-Friendly diet. Instead of the panko breadcrumbs, I substituted crushed up pork rinds with the same spices and seasonings. My husband, who is on the Keto Diet, raved about how crispy and good these were when he popped them in his mouth.
Can you make these Chicken Bites ahead of time and freeze them?
Yes! Once they have come out of the oven, let them cool completely and separate per dinner or snack portions into freezer bags. These can remain in the freezer for a good month.
There is no need to thaw before reheating. Place them on the wire rack over a baking sheet in a 350°F oven. Bake until they are crispy and heated through, about 30 minutes.
If you're looking for more appetizer recipes, please check out some of these on my blog:
Chicken and Waffles with Peppadew Jam
Cheese Stuffed Bacon Wrapped Jalopeño Poppers
Cheesy Bacon Wrapped Breadsticks
Spinach and Feta Puff Pastry Appetizers
PrintCrispy Baked Parmesan Chicken Bites
Plump and juicy chicken bites that are coated with crispy panko breadcrumbs. These small nuggets marinate in a seasoned buttermilk brine that enhances the flavors and makes them tender. Absolutely delicious!
- Prep Time: 15 minutes (not including time to marinate)
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 32 chicken bites 1x
- Category: Chicken
- Method: Baked
- Cuisine: American
Ingredients
For Brining Chicken:
- 3 cups Buttermilk
- 3 large cloves Minced Garlic
- 1 ½ teaspoon Red Pepper Flakes
- 1 tablespoon Smoked Paprika
- 2 teaspoons Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1 ½ teaspoon Hot Pepper Sauce (Tabasco)
- 3-4 large sprigs of Rosemary
- 4-5 large sprigs of Thyme
- 3 lbs Boneless Skinless Chicken Breast, cubed
Seasoned Bread Crumbs
- 3 cups 100% Whole Wheat Panko Breadcrumbs
- 2 tablespoons Olive Oil
- 3 teaspoons of Kosher Salt
- 1 ½ teaspoons of Red Pepper Flakes
- 1 ½ teaspoons of Smoked Paprika
- 3 teaspoons of Garlic Powder
- 1 cup of Grated Parmesan Cheese, extra for garnish
- Fresh Chopped Parsley, for garnish
Instructions
- Combine in a large mixing bowl 3 cups buttermilk, 3 large cloves garlic (minced), 1 ½ teaspoon red pepper flakes, 1 tablespoon smoked paprika, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 ½ teaspoon hot pepper sauce (Tabasco), 3-4 large sprigs of rosemary, and 4-5 large sprigs of Thyme.and the first nine ingredients of the brine into a large bowl. Mix all together.
- Add 3 pounds cubed boneless, skinless chicken breast and transfer to a large ziplock bag and place it on a large plate. Refrigerate for 24 hours. Turn the bag over three or four times during the marinating process.
- Preheat the oven to 400°F.
- Combine 2 tablespoons olive oil and panko breadcrumbs. Spread the panko breadcrumbs on a baking sheet and shake them to an even layer. Place them in the preheated oven and bake for 4 to 5 minutes until nice and toasted.
- In a medium size bowl, combine 3 cups 100% whole wheat panko breadcrumbs, 3 teaspoons kosher salt, 1 ½ teaspoon red pepper flakes, 1 ½ teaspoon smoked paprika, 3 teaspoons garlic powder and 1 cup freshly grated parmesan cheese.
- Remove chicken along with the brine to a large bowl. Dredge the chicken bites directly from the brine into the bread crumbs. Make sure to coat each piece well.
- Use a piece of parchment paper to cover the bottom of a baking sheet and add a wire baking rack on top. and on a cookie sheet with a baking rack.
- Bake the chicken bites in the 400°F oven for 20-25 minutes depending on how large the bites are. Using an instant read thermometer, cook until the internal temperature of the chicken reaches 160°F. (They continue to cook after you pull them from the oven.)
- Remove and drain on paper towels. Serve immediately with the extra grated parmesan cheese and chopped parsley.
- ENJOY!
Notes
- Cut the boneless, skinless chicken breasts into about 2-inch cubes.
- Let the chicken sit in the buttermilk for at least four hours. The longer the better. The recipe here calls for 24 hours or overnight. This gives plenty of time for everything to marinate.
- Don't rinse the buttermilk brine off before you dredge the cubed chicken in panko crumbs.
- There's no need to dredge the pieces twice. Because the buttermilk is so thick, it makes for the perfect panko coating.
- Toasting the panko breadcrumbs will help give a crispier crust on the chicken bites.
- Don't substitute regular breadcrumbs for Panko.
- Placing the chicken bites on a wire baking rack will prevent the breaded chicken from becoming soggy. It allows the air to circulate around the chicken and will keep it from steaming.
- Don't grab the green powdered can of parmesan off the shelf of the grocery store to replace freshly grated parmesan.
- Avoid the pre-grated packaged parmesan when purchasing.Parmesan is best and obviously the freshest when grating just prior to using it in a recipe.
- This recipe can easily convert into a Keto-Friendly diet. Instead of the panko breadcrumbs, I substituted crushed up pork rinds with the same spices and seasonings.
- To freeze these chicken bites, let them cool completely and separate per dinner or snack portions into freezer bags. These can remain in the freezer for a good month.
- To reheat, place them frozen on the wire rack over a baking sheet in a 350°F oven. Bake until they are crispy and heated through, about 30 minutes.
Nutrition
- Serving Size: 4 chicken bites
- Calories: 374
- Sugar: 1 g
- Sodium: 374 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 59 g
- Cholesterol: 152 mg
Keywords: crispy chicken bites, baked crispy chicken bites, chicken bites recipe, chicken bites appetizers
Eric says
I agree! Brining makes all the difference.
Carrie Tyler says
Wow, these look amazing! The flavor that you infuse with that delicious marinade is unbelievable!!! And the crispy outside looks like perfection 😍😍😍
★★★★★
Kristy Murray says
Thanks so much Carrie! I would have to say that the seasoned buttermilk is what makes these chicken bites so flavorful, plump and juicy. They are pretty addicting!
mimi rippee says
These look fabulous! You really made them look pretty. Can't wait to try out your recipe.
Kristy Murray says
Thanks Mimi. I'm a little obsessed with pretty food. It's funny - I thought these photos were not so "pretty." So thanks for the encouragement.
Jeff the Chef says
These sound absolutely addictive! Perfect for a party.
Kristy Murray says
Definitely ... addictive. I've eaten my share of these bites. But hey, you only live once. Right?
James Wilson says
Brining makes the dish! Grating parmesan over the top is a great idea, will ad that to the try-me next time! If you don’t have time to brine, a little seasoned salt, dredge in real mayo (I prefer Hellman’s”, then head to the panko.
★★★★★
Kristy Murray says
Thank you James for your kind comments! It is definitely a good idea to use the mayo if you don't have time to brine. Hope you are staying safe and healthy.
Craig Stone says
WOW!!! Best Chicken Breast I have ever had. Unbelievably moist and flavorful. Needs no dipping sauce but use it if you want. We will definitely make this again soon....
★★★★★
Kristy Murray says
Hi Craig! I'm so happy that you like these chicken bites so much. Thanks a million for stopping by and taking the time to leave such a kind comment.
Katerina says
These look so good, Kristy! I often do something similar with florets of cauliflower which is also delicious and you don't need to brine them. I love that these little beauties are baked and not fried. Gorgeous!
★★★★★
Kristy Murray says
Thanks so much Katerina. Love the idea of using cauliflower florets! I will have to try that. Stay safe!
Olivia Fleming says
I cannot wait to try these! I love the use of fresh herbs in the mixture and Tabasco hot sauce. I love a little spice!
★★★★★
Kristy Murray says
Hi Olivia! If you love a little bit of heat, you will thoroughly enjoy these chicken bites. I would love for you to let me know what you think when you make these. Thanks so much.
Catherine S - Weatherford Tx says
Made these for NYE! The red pepper gives a nice kick. Absolutely delicious... adding it to my recipe book!
Thanks for sharing!
★★★★★
Kristy Murray says
Hi Catherine. I'm so glad that you found these chicken bites delicious. They are one of my favorites. I do appreciate you taking the time to leave a comment.