Stop Making Wings for the Super Bowl — Do This Instead

Ingredients

• 1.5 pounds Boneless Skinless Chicken Breast (cut into bite‑size pieces)
• 1 cup Panko Bread Crumbs (Japanese style, extra‑crunchy)
• 3/4 cup Parmesan Cheese (freshly grated)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Salt
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1/4 teaspoon Red Chili Flakes (plus extra for garnish (optional))
• 1/2 cup Butter (unsalted, cut into pieces)
• 2 cloves Garlic (minced)
• 2 tablespoons Fresh Parsley (chopped)
• 1/8 teaspoon Cayenne Pepper (optional, for extra heat)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the chicken.

   Time: PT5M

   Temperature: 400°F

2. Cut Chicken

   Trim any fat from the chicken breasts and cut the meat into uniform bite‑size cubes (about 1‑inch pieces).

   Time: PT5M

3. Make Breading Mix

   In a large mixing bowl combine the panko, grated Parmesan, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Stir until evenly mixed.

   Time: PT5M

4. Lightly Oil Chicken

   Place the chicken pieces in a separate bowl, drizzle with olive oil, and toss to coat. Optionally sprinkle a pinch of seasoned salt and extra black pepper.

   Time: PT5M

5. Coat Chicken

   One by one, roll each chicken piece in the breadcrumb mixture, pressing gently so the coating sticks. Arrange the coated pieces on a parchment‑lined baking sheet, leaving a little space between them.

   Time: PT5M

6. Add Optional Heat

   If you like a little extra kick, sprinkle the coated chicken lightly with cayenne pepper or additional red chili flakes.

   Time: PT1M

7. Bake Chicken Bites

   Place the baking sheet in the preheated oven and bake for 20‑22 minutes, turning once halfway through, until the coating is golden and the internal temperature reaches 165°F (74°C).

   Time: PT22M

   Temperature: 400°F

8. Melt Butter for Sauce

   While the chicken bakes, melt 1/2 cup butter in a saucepan over medium heat.

   Time: PT2M

9. Sauté Garlic

   Add the minced garlic to the melted butter and sauté for 1‑2 minutes, stirring constantly, until fragrant but not browned.

   Time: PT2M

10. Incorporate Parmesan

    Stir in the remaining grated Parmesan cheese (about 1/4 cup) and continue stirring until the cheese melts into a smooth sauce.

    Time: PT1M

11. Season Sauce

    Add a pinch of salt, freshly ground black pepper, and red chili flakes to taste. Mix well.

    Time: PT1M

12. Finish with Parsley

    Remove the saucepan from the heat and stir in the chopped fresh parsley.

    Time: PT1M

13. Toss Chicken in Sauce

    Transfer the baked chicken bites to a large bowl, pour the garlic‑Parmesan sauce over them, and toss gently until each piece is evenly coated.

    Time: PT2M

14. Serve

    Plate the chicken bites on a serving platter, sprinkle any remaining chili flakes if desired, and enjoy while hot.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

0 g

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Breast: Chicken tenderloins
• Instead of Panko Bread Crumbs: Regular breadcrumbs, crushed cornflakes
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Garlic Powder: Granulated garlic
• Instead of Onion Powder: Finely minced dried onion
• Instead of Italian Seasoning: Dried oregano and basil mix
• Instead of Black Pepper: White pepper
• Instead of Salt: Seasoned salt
• Instead of Olive Oil: Vegetable oil
• Instead of Red Chili Flakes: Cayenne pepper
• Instead of Butter: Margarine
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Fresh Parsley: Dried parsley (1 tsp)
• Instead of Cayenne Pepper: Red chili flakes

Equipment Needed

• Oven
• Baking Sheet
• Parchment Paper
• Mixing Bowls
• Cutting Board
• Chef's Knife
• Saucepan
• Wooden Spoon or Silicone Spatula
• Meat Thermometer (optional)

Critical Steps — Do Not Skip

• Coating the chicken evenly and pressing the breading onto each piece.
• Baking until the internal temperature reaches 165°F to ensure safety.
• Sautéing garlic without burning it to keep the sauce aromatic.

Chef Tips from the Video

• Use freshly grated Parmesan for the best flavor and texture.
• Add a splash of lemon juice to the sauce for a bright finish.
• For extra crunch, toast the panko lightly in a dry pan before mixing with the cheese.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 5‑7 minutes to regain crispness.

Freezer: Freeze baked bites on a parchment sheet, then transfer to a zip‑top bag. Reheat from frozen at 375°F for 12‑15 minutes.

Room temperature: Do not leave out longer than 2 hours for food safety.

Make-Ahead Tips

• Bake the chicken bites a few hours ahead and keep them warm in a low oven (200°F).
• The garlic‑Parmesan sauce can be prepared up to 24 hours in advance; reheat gently before tossing.
• If freezing, coat the chicken but do not bake; bake from frozen for a slightly longer time.

Frequently Asked Questions