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.

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If you’re looking for more appetizer recipes, please check out some of these on my blog:

Chicken and Waffles with Peppadew Jam

Baked Sweet Potato Fries

Beef Satay with Peanut Sauce

Cheese Stuffed Bacon Wrapped Jalopeño Poppers

Cheesy Bacon Wrapped Breadsticks

Spinach and Feta Puff Pastry Appetizers