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Parmesan Cloud Chicken Bombs

Parmesan Cloud Chicken Bombs

Craving a crowd-pleasing starter or a weeknight flavor boost? Our Parmesan Cloud Chicken Bombs are an absolute game-changer, offering an unbelievably cheesy, tender chicken experience that's as easy to make as it is delicious. This recipe is your shortcut to impressive flavor without the fuss.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Appetizer
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 cup grated Parmesan cheese divided
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • 1/4 cup melted unsalted butter

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • Medium Bowl
  • Shallow dish
  • Pie Plate

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. In a medium bowl, combine the chicken pieces with 1/2 cup of the grated Parmesan cheese. Toss to coat the chicken evenly.
    1.5 lbs boneless, skinless chicken thighs, 1 cup grated Parmesan cheese
  3. In a shallow dish or pie plate, whisk together the all-purpose flour, garlic powder, onion powder, paprika, black pepper, and salt.
    1/2 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, 1/4 teaspoon salt
  4. In another shallow dish, beat the eggs until well combined.
    2 large eggs
  5. In a third shallow dish, combine the panko breadcrumbs with the remaining 1/2 cup of grated Parmesan cheese.
    1 cup panko breadcrumbs, 1 cup grated Parmesan cheese
  6. Working in batches, take each piece of seasoned chicken and first dredge it in the flour mixture, shaking off any excess. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it thoroughly in the Parmesan-panko mixture, pressing gently to ensure the crumbs adhere. Place the coated chicken bombs on the prepared baking sheet.
  7. Drizzle or brush the melted butter evenly over all the coated chicken bombs. This will help them achieve a golden-brown crispiness.
    1/4 cup melted unsalted butter
  8. Bake for 20-25 minutes, or until the chicken is cooked through, the coating is golden and crisp, and the internal temperature of the chicken reaches 165°F (74°C).

Notes

Allow to cool completely before storing. Reheat in oven for best crispiness. Avoid microwaving.