If “crispy, cheesy, dunkable” is your love language, these Crispy Parmesan Chicken Bites are about to be on repeat. They’re golden on the outside, juicy inside, and the Parmesan crust gives major restaurant-appetizer energy—without the deep fryer.
And the garlic butter dip? It’s that glossy, savory situation that makes you accidentally keep “taste testing” until the bowl is suspiciously empty. Weeknight dinner, game day snack, or meal prep protein—this recipe does it all.
Why You’ll Love This
These bites cook fast, stay tender, and get extra crunchy thanks to a Parmesan-panko coating, while the garlic butter dip adds a rich, garlicky finish that makes every bite feel a little fancy with basically no effort.
Ingredients
- 1 1/2 lb boneless, skinless chicken breast (or thighs), cut into 1-inch bites
- 1/2 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (optional but highly recommended)
- 2 large eggs
- 1 tbsp Dijon mustard (optional, helps flavor + adhesion)
- 3/4 cup panko breadcrumbs
- 3/4 cup finely grated Parmesan cheese (the shelf-stable kind works, freshly grated is even better)
- 1 tsp Italian seasoning
- Cooking spray or 2–3 tbsp neutral oil (avocado/canola) for crisping
- Garlic Butter Dip: 4 tbsp unsalted butter
- 3 cloves garlic, finely minced (or 1 1/2 tsp garlic paste)
- 2 tbsp chopped parsley (optional)
- 1 tbsp lemon juice (optional, brightens everything)
- Pinch of salt
How to Make It
- Prep your stations. Set out three shallow bowls: one with flour, salt, pepper, garlic powder, and paprika; one with eggs (and Dijon if using) whisked smooth; and one with panko, Parmesan, and Italian seasoning mixed well.
- Coat the chicken. Pat chicken bites dry with paper towels (important for crispiness). Toss in the seasoned flour, dip into egg, then press into the Parmesan-panko mix. Really press so the coating sticks.
- Choose your cooking method. Air fryer: preheat to 400°F. Oven: preheat to 425°F and line a sheet pan with parchment and a rack if you have one. Stovetop: heat a thin layer of oil in a large skillet over medium-high.
- Cook until crispy. Air fryer: spray the basket and the tops of the bites; cook 8–10 minutes, shaking halfway, until golden and 165°F inside. Oven: spray tops lightly; bake 14–18 minutes, flipping once. Stovetop: pan-fry 2–3 minutes per side until deep golden and cooked through (work in batches).
- Make the garlic butter dip. Melt butter in a small saucepan over low heat. Add garlic and cook 30–60 seconds until fragrant (don’t brown). Stir in parsley, lemon juice, and a pinch of salt.
- Serve immediately. Pile the crispy chicken bites onto a plate, drizzle a little dip over the top if you’re feeling extra, and serve the rest of the garlic butter dip on the side.
- Optional glow-up. Finish with more Parmesan and a squeeze of lemon for that bright, salty, can’t-stop snacking vibe.
Tips for the Best Results
- Cut evenly. Aim for 1-inch pieces so everything cooks at the same speed and stays juicy.
- Dry the chicken first. Moisture is the enemy of crisp. Quick pat-down = better crust.
- Press the coating on. Don’t just toss—press. Parmesan + panko needs contact to cling.
- Use a rack if baking. Air flow underneath keeps the bottoms from going soggy.
- Don’t crowd. Whether it’s an air fryer basket or sheet pan, give the bites space so they crisp instead of steam.
- Watch the garlic. In the dip, garlic should just get fragrant. Browned garlic turns bitter fast.
- Check temp, not vibes. Pull chicken at 165°F internal for perfect doneness.
Variations
- Spicy: Add 1/2 tsp cayenne to the flour and a pinch of red pepper flakes to the dip.
- Lemon-Parm: Add 1 tsp lemon zest to the breadcrumb mixture and double the lemon juice in the dip.
- Ranch energy: Swap Italian seasoning for 2 tsp ranch seasoning in the coating.
- Gluten-free: Use gluten-free flour and gluten-free panko (or crushed GF crackers).
- Extra cheesy: Mix in 1/4 cup shredded mozzarella with the panko (best for oven baking so it doesn’t melt off too much).
Storage & Reheating
Store chicken bites in an airtight container in the fridge for up to 4 days. Reheat in an air fryer at 375°F for 4–6 minutes (best crisp) or in a 425°F oven for 8–10 minutes. Microwave reheating works in a pinch, but they’ll lose crunch. Store the garlic butter dip separately; rewarm gently on low heat or in short microwave bursts.
FAQ
Can I make Crispy Parmesan Chicken Bites ahead of time?
Yes. You can bread the chicken bites up to 8 hours ahead and keep them covered on a tray in the fridge. Cook right before serving for the best crunch. If you fully cook them ahead, reheat in the air fryer or oven to bring back crispiness.
What’s the best Parmesan to use for the coating?
Finely grated Parmesan works best because it mixes evenly with panko and coats every nook. The shelf-stable grated Parmesan is super convenient and crisps nicely; freshly grated (microplaned) tastes a bit sharper and richer—either is great.
Can I bake these instead of using an air fryer?
Absolutely. Bake at 425°F and use a rack over the sheet pan if possible. A light spray of oil on top helps them get that golden, crispy finish in the oven.
Why is my coating falling off?
Usually it’s one of three things: the chicken wasn’t dried first, the egg step was too light, or the bites were moved too soon while cooking. Pat the chicken dry, press the coating on firmly, and let the bites cook undisturbed for a couple minutes before flipping or shaking.
Can I use chicken thighs instead of breasts?
Yes, and they’re extra juicy. Trim excess fat, cut into similar-sized pieces, and cook to 165°F internal. Thighs may take 1–2 minutes longer depending on size.