📖 Instructions

1. Prepare the Chicken: Cut 1 pound of boneless, skinless chicken breasts into 1-inch cubes. This ensures even cooking and perfect bite-sized pieces. Don't make them too small, or they'll dry out!
2. Set up the Breading Station: In three separate shallow dishes, prepare the breading station. First dish: 1/2 cup all-purpose flour, seasoned with salt and pepper. Second dish: 2 large eggs, beaten. Third dish: 1 cup panko breadcrumbs mixed with 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1/2 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes. Really mix the breadcrumbs for an even distribution of flavor.
3. Bread the Chicken: Dredge each chicken cube in the flour, shaking off any excess. Next, dip it in the beaten eggs, ensuring it’s fully coated. Finally, press the chicken into the panko mixture, making sure it’s completely covered with the breadcrumbs and cheese. This is key to getting that delicious, crispy crust.
4. Heat the Oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. The oil should be hot enough to sizzle when a breadcrumb is dropped in, around 350°F (175°C). Don't overcrowd the pan, or the oil temperature will drop.
5. Fry the Fritters: Carefully place the breaded chicken cubes into the hot oil, making sure not to overcrowd the skillet. Fry for about 3-4 minutes per side, until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
6. Drain the Fritters: Remove the fritters from the skillet with a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil. This helps keep them crispy.
7. Serve and Enjoy: Serve the Chicken Parmesan Fritters immediately while they're still hot and crispy. Serve with warm marinara sauce for dipping. Garnish with fresh basil or parsley, if desired. I sometimes use pesto and it tastes just as good, if not better! Make sure to make enough, because these will disappear fast! Another sauce idea is some alfredo...yum!