Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 large eggs
- 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 for topping
- Shredded mozzarella for topping
- Olive oil for greasing baking sheet or air fryer basket
Instructions
- Cut chicken into 3/4–1-inch pieces and pat dry.
- Dredge chicken pieces in seasoned gluten-free flour or arrowroot, then dip in beaten eggs.
- Press the chicken into a mixture of gluten-free panko, grated Parmesan, and Italian seasoning.
- Place on a lightly oiled baking sheet or in air fryer basket.
- Cook at 425°F in the oven for 12–15 minutes or at 400°F in the air fryer for 10–12 minutes until golden and the internal temperature reaches 165°F.
- Top bites with a teaspoon of warmed marinara and a sprinkle of mozzarella, then broil for 1–2 minutes if baking.
- If using an air fryer, add cheese in the last 1–2 minutes of cooking.
Notes
For extra crunch, use a mix of almond flour and panko, and ensure chicken is patted dry before dredging.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking or Air Frying
- Cuisine: Italian
- Diet: Gluten-Free