buttermilk italian season bread crumb chicken

Dip the pork chops in the beaten egg before coating both sides of each chop evenly with the panko mixture. Combine the Italian seasoned panko crumbs with the Parmesan cheese and mix well. To ensure that the bites stay as crispy as possible, I recommend reserving whatever fried chicken bites you think will be extra and adding the sauce and cheese after you’ve reheated the bites. Line a baking sheet with tin foil then coat with cooking spray. Be aware that because this is a breaded dish, the bites won’t retain their crispiness after being stored. They don’t freeze well, so be sure to eat them before then. These little chicken parm bites will keep well in the refrigerator for up to four days in an airtight container. However you choose to serve them, everyone always loves them. As an appetizer, forego the noodles and put the sauce and mozzarella-topped bites on toothpicks for people to take as they please.Īnd, as you can see, these chicken parmesan bites are perfect for both dinners and special occasions like parties and potlucks. Add to hot oil in batches and fry until golden on all sides, about 2 minutes or until golden brown, turning frequently. In a large frying pan, heat 1-inch of oil. Place on a sheet pan and freeze for 20-30 minutes. Mix the flour, remaining 1 teaspoon salt, breadcrumbs, granulated garlic, paprika, and black pepper in a large bowl. As a meal, simply serve as many pieces of chicken parm as you’d like over a bed of spaghetti noodles. Dip cheese stick into egg mixture, then into flour, back into the egg mixture and then into the breadcrumbs. There are two main ways I serve these bites – as a meal or an appetizer. The sauce itself only takes a scant handful of ingredients, and the entire process is simply simmering the sauce until it comes together. To reheat the chicken: Preheat the oven to 350☏. After that, it’s simply a matter of frying up the chicken – which doesn’t take long thanks to the small pieces – and making the spaghetti sauce.Īgain, easy is key here. Leftover oven fried chicken will keep in the refrigerator in an airtight container for 3-4 days, or in the freezer for 2-3 months. The bulk of the work is actually just prep. You’ll be cutting your chicken breasts, making a wet and dry mix for the batter, and then making a simple spaghetti sauce. While there are several steps involved in this recipe, it only takes basic cooking skills to make. It’s basically the best combination of flavor and ease, which always makes for a great recipe. And not having to cut up the chicken makes things easier, too. That adds a nice bit of extra texture to the dish. Since every side is coated, you get more of that delicious crunch than you do with the traditional recipe. These delicious, crispy fried 1-inch cubes of chicken covered in sauce and mozzarella cheese are absolutely delicious, and they offer even more crispy goodness than regular chicken parm because of their smaller size.

Buttermilk italian season bread crumb chicken