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Crispy Buffalo Parmesan Chicken Poppers

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These crispy chicken poppers are coated with a double layer of Parmesan and panko, baked to golden perfection, and tossed in a rich buffalo Parmesan sauce. Perfect as a quick, crowd-pleasing snack for Super Bowl parties or any gathering.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, cut into 1-inch chunks
  • ½ cup buffalo wing sauce (e.g., Frank’s RedHot)
  • ½ cup finely grated Parmesan cheese
  • 1 cup panko breadcrumbs
  • ½ cup all-purpose flour (or gluten-free flour blend)
  • 2 large eggs, beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons unsalted butter, melted
  • Optional: chopped fresh parsley or chives for garnish

Instructions

  1. Cut chicken breasts into roughly 1-inch pieces and pat dry with paper towels.
  2. Set up three bowls: one with flour mixed with garlic powder, smoked paprika, salt, and pepper; one with beaten eggs; and one with panko breadcrumbs combined with grated Parmesan cheese.
  3. Dredge each chicken piece in the seasoned flour, shaking off excess, then dip in beaten eggs, and coat thoroughly with the panko-Parmesan mixture, pressing gently to adhere.
  4. Place coated chicken pieces on a wire rack set over a rimmed baking sheet.
  5. Preheat oven to 425°F (220°C). Bake chicken poppers for 15 minutes, flipping once halfway through, until golden and crispy and internal temperature reaches 165°F (74°C).
  6. While baking, melt butter in a small saucepan over low heat and stir in buffalo sauce until warm and combined.
  7. Toss baked chicken poppers gently in the warm buffalo Parmesan sauce until well coated, then place back on the rack for a minute to let the sauce set.
  8. Garnish with chopped parsley or chives and serve immediately with celery sticks and blue cheese or ranch dressing.

Notes

Pat chicken dry before coating for better crunch. Use room temperature eggs to help coating stick. Flip halfway through baking for even browning. For extra crispiness, broil 1-2 minutes at the end, watching carefully. Can be made gluten-free by using gluten-free flour and panko. Air fryer option: cook at 400°F (200°C) for 10-12 minutes, shaking halfway. Store leftovers in airtight container refrigerated up to 3 days; reheat in oven at 375°F (190°C) for 8-10 minutes to retain crispiness.

Nutrition

Keywords: buffalo chicken, chicken poppers, Super Bowl snack, crispy chicken bites, Parmesan chicken, finger food, easy chicken recipe

Find it online: https://avabake.com/crispy-buffalo-parmesan-chicken-poppers-recipe-best-super-bowl-snack-idea/