Boneless Buffalo Chicken with Garlic Parmesan
Get ready to tantalize your taste buds with this irresistible Boneless Buffalo Chicken with Garlic Parmesan recipe! Perfectly crispy, golden-brown chicken bites are double-coated in a seasoned panko crust and fried to crunchy perfection. Half the batch is tossed in a bold and zesty buffalo sauce, while the other half is smothered in a rich, buttery garlic parmesan blend, creating a flavor-packed duo that offers the best of both worlds. Garnished with fresh parsley for a touch of freshness, this crowd-pleasing dish is ideal for game day, parties, or a crave-worthy dinner. With its easy-to-follow steps and two delectable sauces, this recipe ensures every bite is a perfect balance of texture and taste. Serve these boneless chicken bites hot as a standalone dish or pair with celery sticks and ranch or blue cheese dressing for the ultimate experience.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 2 large Eggs
- 0.5 cup Buttermilk
- 1.5 cups Panko breadcrumbs
- 3 cups Vegetable oil (for frying)
- 0.5 cup Buffalo sauce
- 2 tablespoons Unsalted butter
- 3 pieces Garlic cloves (minced)
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Cut the boneless, skinless chicken breasts into bite-sized pieces and set them aside.
In a medium bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, and paprika.
In another bowl, whisk together the eggs and buttermilk.
Place the panko breadcrumbs in a third bowl.
Dip each piece of chicken into the flour mixture, then the egg mixture, and finally coat it with panko breadcrumbs. Repeat until all the chicken pieces are coated.
Heat the vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C).
Fry the chicken pieces in batches, making sure not to overcrowd the skillet. Cook each piece for 5-6 minutes or until golden brown and fully cooked. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
In a small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Divide the cooked chicken into two portions. Toss the first portion with buffalo sauce in a large bowl until evenly coated.
To prepare the garlic parmesan topping, stir the parmesan cheese into the butter and garlic mixture until smooth.
Drizzle the garlic parmesan sauce over the second portion of fried chicken bites and toss lightly to coat.
Garnish both chicken styles with fresh parsley and serve immediately.
Nutrition Facts
Calories |
8357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 797.9 g | 1023% | |
| Saturated Fat | 146.1 g | 730% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 838 mg | 280% | |
| Sodium | 8957 mg | 389% | |
| Total Carbohydrate | 170.4 g | 62% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 12.3 g | ||
| Protein | 196.0 g | 392% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 1648 mg | 127% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1742 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
