How to Make Panko Breadcrumbs Chicken Thighs

Parmesan Panko Chicken Poppers

Crazy delicious, juicy and easy chicken dinner that's baked not fried.

Recipe Summary Parmesan Panko Chicken Poppers

I was playing around in the kitchen and this is what I came up with, so I decided to share it with you. These nuggets go well with a sweet chili sauce. Enjoy!

Ingredients | Panko Breadcrumbs Chicken Thighs

2 cups panko bread crumbs

2 tablespoons grated Parmesan cheese

1 teaspoon salt

1 teaspoon ground black pepper

½ teaspoon garlic powder

2 eggs

1 tablespoon milk

1 cup all-purpose flour

1 ½ pounds skinless, boneless chicken breast, cut in bite-sized pieces

oil for frying

Directions

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.

Whisk eggs and milk in a separate bowl to make an egg wash. Place flour in a bowl.

Coat chicken pieces in flour; dip them into egg wash. Press into panko mixture to coat, shaking off excess.

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).

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Info | Panko Breadcrumbs Chicken Thighs

prep: 15 mins cook: 3 mins total: 18 mins Servings: 8 Yield: 8 servings

TAG : Parmesan Panko Chicken Poppers

Meat and Poultry Recipes, Chicken, Fried Chicken Recipes,