Mini Chicken Parmesan Bites
1 lb Chicken Thighs cut into bite size portions
2 cups Panko or Japanese Bread crumbs
1/2 cup grated parmesan
2 tbsp Dry Oregano
2tbsp Dry Thyme
Kosher Salt
Ground Black Pepper
3 whole Eggs
(cracked, gently whisked with a tbsp of water)
1 cup All Purpose Flour
1/2 cup of Corn Starch
1 cup Favorite Spaghetti Sauce for dipping
Directions
Pre-heat fryer to 330 – 350 degrees.
Heat your sauce and keep it warm.
Combine the bread crumbs, oregano and thyme together.
Combine corn starch and flour together.
Spread raw chicken on a sheet tray. Season with salt and pepper.
Dredge chicken into flour mixture then into egg mixture followed by the herbed bread crumb mixture. Coat well.
Set on another sheet tray. Don’t pile up on each other.
Drop a few pieces of chicken in your fryer at a time. Cook until golden brown.
Remove and drain on paper towels. Repeat until all chicken is cooked.
You are ready to serve. Or place in an oven on 225 degrees in keep there to stay warm.
They won’t dry out because you are using thighs instead of breasts.