Parmesan Chicken Bites

Anita mentioned these Parmesan chicken bites the other day. I made them a long time ago and posted them on our old blog, Crossroads of America, and somehow had forgotten about them. That’s a shame because they’re really great. They aren’t nuggets like you might think. And they aren’t crunchy because they aren’t fried. They have a light coating, with a great herb-and-butter flavor. They are very addicting.
Parmesan Chicken BitesI continued the herb theme and served these Parmesan chicken bites with a cool Ranch dressing for dipping. A Dijon dipping sauce also works great, as does blue cheese. These little yummy morsels are a great alternative to deep-fried chicken nuggets.

Want ’em crunchy? Try my homemade chicken nuggets.

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Parmesan Chicken Bites

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 servings
Author: Mike

Ingredients

  • 2 boneless skinless chicken breast halves trimmed and cut into bite-sized pieces
  • 1/2 cup fine dry breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon kosher salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 cup unsalted butter melted
  • Your favorite dipping sauce

Instructions

  • Preheat oven to 400 F. Line two baking sheets with aluminum foil.
  • Combine the breadcrumbs, cheese, salt, thyme and basil and spread out in a pie plate.
  • Working in batches, dip the chicken pieces into the melted butter and shake off the excess. Roll in the breadcrumb mixture.
  • Place chicken on foil and bake for 10-15 minutes or until the thickest pieces are cooked.
  • Serve with your favorite chicken nugget dipping sauce.

Pizza Pretzel Nuggets

I loved making simple little bites like these pizza pretzel nuggets. They took no time, little ingredients, and came out great. This recipe makes a decent-sized batch of snacks, enough for Anita to take to work and share with her co-workers. Every bite has a wonderful, light pizza flavor. You’ll think you’re biting into your favorite deep-dish pie. Just the right combination of pizza sauce, cheese, and yes, salty crunchiness.
Pizza Pretzel Nuggets
I left the red pepper flake out when I made these pizza pretzel nuggets since I didn’t know how that’d go over at Anita’s office, but for me, this dish could use a bit of spiciness. It’s great on it’s own, don’t get me wrong, but I’m always of the opinion that spicy is better.

Also check out my balsamic, cheddar,and spicy garlic ranch pretzel bites! They are all out-of-this-world good too! And my homemade pizza rolls are well worth the time they take to make.

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Pizza Pretzel Nuggets

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Snack
Cuisine: American
Servings: 10 -14 servings

Ingredients

Instructions

  • Preheat oven to 275ºF.
  • Line a large baking sheet with foil.
  • Place pretzel nuggets in a large bowl. Drizzle with the oil and toss to coat.
  • Sprinkle the nuggets with the Parmesan, spaghetti seasoning and red pepper flake (if using). Toss to coat.
  • Spread pieces out evenly onto the foil and bake for 15 minutes.
  • Stir, and bake another 15 minutes.
  • Let cool before serving.
  • Store any leftovers in an airtight container.

Chipotle Popcorn Chicken Bites

I love fried chicken, specially if it has been marinaded in buttermilk. But, silly me, I’d never thought of adding chipotles in adobo to the marinade. These chipotle popcorn chicken bites are soooo good. They’re tender and tasty thanks to the buttermilk and they have a really nice kick to them thanks to the smoked jalapenos. Not too hot, but they definitely pack a little spiciness.

Chipotle Popcorn Chicken BitesI served these little yummy chipotle popcorn chicken bites with your standard Ranch dressing for dipping. They’d also be great dunked my copycat Chick-fil-A sauce.

Also try my copycat of Popeye’s popcorn chicken bites!

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Chipotle Popcorn Chicken Bites

Prep Time1 d
Cook Time20 mins
Total Time1 d 20 mins
Course: Appetizer
Cuisine: American
Servings: 4 -6

Ingredients

  • 2 boneless skinless chicken breasts, cut into 1/2" bites
  • 1 cup buttermilk
  • 1/2 cup canned chipotles in adobo sauce pureed
  • 2 cups all-purpose flour
  • Oil for frying
  • Salt and pepper to taste
  • Ranch dressing make your own, or use your favorite dipping sauce

Instructions

  • Place chicken into a bowl.
  • Add buttermilk and chipotles and mix well. Cover and refrigerate overnight.
  • Heat oil in a Dutch oven or deep fryer to 350 F.
  • Working in batches, shake off excess marinade and fry chicken 2-3 minutes until done and golden brown. Remove to a paper towel-lined plate and season with salt and pepper.
  • Serve with Ranch dressing for dipping.

Homemade Chicken Nuggets

Well, I’ll be. You could just knock me over with a feather. These little yummy homemade chicken nuggets taste even better than those little things you’d get at all of the fast food restaurant!s The texture is exactly the same. So much so you’ll think you’re at a McDonald’s. They’re crazy addicting, that’s for sure.

Homemade Chicken NuggetsWe really liked these homemade chicken nuggets. They were very flavorful and were almost like eating just-fried chicken bites. We served them with warmed Russ and Frank’s Sassy BBQ sauce and some homemade sweet-and-sour dipping sauce.

What else would go with these little yum-yums? Yeah, homemade McDonald’s fries. For a more ‘adult’ version, try my Parmesan chicken bites.

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Homemade Chicken Nuggets

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: American
Servings: 4

Ingredients

  • Vegetable oil

For the nuggets

  • 1 1/4 lbs. boneless skinless chicken breast, cut into small cubes (or substitute ground chicken)
  • 1 teaspoon sea salt
  • 1/2 teaspoon dried parsley flakes
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon onion powder

For the egg wash

  • 2 eggs beaten with 1 teaspoon of water

For dredging

  • 2 cups all-purpose flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground white pepper

For dipping

Instructions

  • Pour 2" of oil into a skillet, deep fryer or Dutch oven. Heat to 350 F.
  • Place all of the nugget ingredients into a food processor and pulse until it is well combined and forms a paste. If you are using ground chicken, combine all of the ingredients in a large bowl.
  • Line a baking pan with parchment paper.
  • Place the egg wash into a pie pan.
  • In another pie pan place the dredging ingredients.
  • Roll the chicken into small balls (about the size of a big marble).
  • Roll the chicken around in the dredging mixture. Shake off any excess.
  • Roll the chicken around in the egg wash. Shake off any excess.
  • Roll the chicken around in the dredging mixture again. Shake off any excess and place on the parchment paper.
  • Using the back of a spoon, lightly press down on each chicken ball to flatten it out to form a nugget.
  • Working in batches, dip the nuggets in flour one more time. Shake off the excess and add to the oil.
  • Fry on each side about 3-4 minutes or until golden brown and cooked through. Remove to a paper towel-lined plate.
  • Serve warm with your favorite dipping sauces.