Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 3/4–1-inch pieces
- 2 large eggs, beaten
- 1 cup gluten-free panko
- 1/2 cup finely grated Parmesan cheese
- 1 tsp Italian seasoning
- Gluten-free flour or arrowroot for dredging
- Salt and pepper to taste
- Warmed marinara sauce, for serving
- Shredded mozzarella cheese, for topping
- Olive oil or cooking spray
Instructions
- Preheat your oven to 425°F (or air fryer to 400°F).
- Pat chicken pieces dry and season with salt and pepper.
- Dredge chicken in gluten-free flour or arrowroot, dip in beaten eggs, then press into the breadcrumb mixture (panko, Parmesan, and Italian seasoning).
- Arrange chicken bites on a lightly oiled baking sheet or in the air fryer basket in a single layer.
- Bake in the oven for about 12–15 minutes, or air fry for 10–12 minutes, until golden and the chicken reaches 165°F internally.
- Top with warmed marinara and mozzarella, and broil for 1–2 minutes to melt if baking. In the air fryer, add cheese in the last 1–2 minutes.
Notes
For extra crunch, consider using a mix of almond flour and gluten-free panko. Allow chicken to rest briefly after breading for optimal adhesion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking or Air Frying
- Cuisine: Italian
- Diet: Gluten-Free