Estimated reading time: 7 minutes
These Hot Honey Chicken Parm Bites are made with thin pieces of chicken coated in an extra-crispy Parmesan panko breading, topped with marinara and bubbly mozzarella, then finished with a drizzle of hot honey and fresh basil. They have everything you love about chicken parmesan, but in a crispy, handheld bite made for game day.
Week two of The Game Day Food Draft is here, and I fear we may already have a problem because these Hot Honey Chicken Parm Bites are SO GOOD.
If there is one category of food that will always have a place on my game day table, it’s something crispy, cheesy and dippable. So I took everything I love about chicken parmesan and turned it into a version you can grab with your hands during the game.
The chicken is sliced thin and cut into individual bites before getting coated in cornstarch, egg and a Parmesan panko breading. They’re shallow fried until deeply golden and crispy, then each piece gets just enough marinara, freshly shredded mozzarella and Parmesan before going under the broiler until the cheese is bubbly.
And then comes the part that completely makes them: hot honey.
That little bit of sweetness and heat against the salty Parmesan, crispy chicken, melty cheese and marinara is SO good. I serve extra warm marinara on the side because obviously game day food is better when there’s something to dip it in.
These are this week’s challenger in The Game Day Food Draft, where every new game day recipe has one job: make the top three. And after the rules committee was somehow already under fire after week one, I should probably remind everyone that the ruling stands: if a challenger makes the board, it takes the spot and sends whoever was there packing.
I have a feeling this season is going to get competitive very quickly.
Bear Down.
If you give this recipe a try, post a pic and tag @colbytroy on Instagram so I can see your beautiful creations!
Why You’ll Love This Recipe
Extra crispy. Cornstarch underneath the panko breading helps create an incredibly crisp coating, while Parmesan adds even more flavor.
Actually handheld. Instead of covering the entire piece of chicken in sauce, we’re adding just enough marinara and cheese to the center so you still have crispy edges to grab.
Sweet, salty and a little spicy. Hot honey is what takes these from mini chicken parm to something I would specifically make again for game day.
Made for sharing. Put the entire platter in the middle of the table with warm marinara and let everyone grab their own.
The Secret to Really Crispy Chicken Parm Bites
I definitely want this section because it’s where you can add some of your cooking-education value.
Start with thin chicken
Instead of cutting a thick chicken breast into cubes, slice each breast horizontally into thin cutlets first. Lightly pound any thicker areas until the chicken is an even ¼ to ⅓ inch thick, then cut it into roughly 2 to 2½-inch pieces.
This gives you more crispy surface area and makes these feel like miniature chicken cutlets rather than chicken nuggets.
Use cornstarch instead of flour
This is one of my favorite tricks for really crispy chicken. The first coating is seasoned cornstarch rather than flour, which helps create a dry, crisp exterior before the chicken ever hits the Parmesan-panko mixture.
Let the breading rest
Once the chicken is breaded, let it sit on a wire rack for about 10 minutes before frying. This gives the coating time to adhere to the chicken and helps prevent the breading from falling off once it hits the oil.
Don’t drown them in marinara
This might be the most important part.
You only need about 1–2 teaspoons of marinara per piece. Keep it concentrated in the center instead of spreading it to the edges. That way you get the chicken parm flavor without sacrificing all the crispy breading you just worked for.
Keep extra warm marinara on the side for dipping!
Can I Make Chicken Parm Bites Ahead of Time?
Parts of the recipe can definitely be prepped ahead, but I recommend frying and assembling the chicken as close to serving as possible for the crispiest result.
You can slice and portion the chicken up to 1 day ahead and keep it covered in the refrigerator. The Parmesan-panko mixture can also be prepared ahead and stored separately.
I wouldn’t bread the chicken the night before. For the best coating, bread it shortly before cooking and give it that 10-minute rest before frying.
You can also shred the mozzarella, grate the Parmesan and have your marinara ready so assembly is incredibly quick once the chicken is fried.
How to Keep Chicken Parm Bites Crispy
Once fried, transfer the chicken to a wire rack rather than a plate lined with paper towels. Air can circulate underneath the chicken instead of trapping steam against the crispy coating.
Keep the marinara concentrated in the center of each bite, and don’t add the toppings until you’re ready for the quick trip under the broiler.
If you’re making several batches, don’t stack the finished chicken pieces on top of each other.
FAQs
Can I air fry these instead?
Yes. Spray the breaded chicken lightly with oil and air fry in a single layer until golden and cooked through, flipping halfway. Exact timing will depend on the size and thickness of your chicken and your air fryer. Then add the marinara and cheese and return them just long enough to melt the cheese.
Can I bake them instead of frying?
You can, although shallow frying will give you the crispiest, most evenly golden coating. If baking, give the breading a light coating of oil and bake on a wire rack so air can circulate around the chicken.
Why use cornstarch instead of flour?
Cornstarch creates a particularly crisp, light first coating and helps the egg and Parmesan-panko layer adhere to the chicken.
What mozzarella is best?
I recommend low-moisture whole-milk mozzarella. Fresh mozzarella contains significantly more moisture, which isn’t ideal when we’re trying to preserve the crispy coating.
Can I leave off the hot honey?
Absolutely. They’ll still be delicious chicken parm bites. But the sweet heat is what makes this particular version special, so I’d try at least one with it before deciding!
What should I serve with Chicken Parm Bites?
Warm marinara is my first choice. They’re also great alongside other game-day appetizers if you’re putting together a larger spread.
Storage & Reheating
Store leftover Chicken Parm Bites in an airtight container in the refrigerator for up to 3–4 days.
For the best texture, reheat them in a 400°F oven until hot and crispy again. An air fryer also works really well. I would avoid the microwave when possible because it will soften the breading.
If you know you’ll have leftovers, consider leaving some fried chicken pieces untopped and storing the marinara separately. They’ll reheat much more crisply, and you can add the sauce and cheese afterward.
More Recipes for Game Day
Hot Honey Chicken Parm Bites
Equipment
- Large Skillet
- 3 Shallow Bowls
- large baking sheet
- Tongs
- Instant-read Thermometer
Ingredients
For the chicken
- 1½ pounds boneless skinless chicken breasts
- ½ cup cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
For the egg wash
- 2 large eggs
- 1 tablespoon water
- pinch of kosher salt
For the Parmesan panko
- 1½ cups panko breadcrumbs
- ½ cup finely grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- Freshly ground black pepper
For frying
- Avocado oil enough to fill the skillet approximately ¼-inch deep
For topping and serving
- ¾ cup marinara sauce plus more for dipping
- 6 ounces low-moisture whole-milk mozzarella freshly shredded
- ¼ cup finely grated Parmesan
- Hot honey for drizzling
- Fresh basil
- Flaky salt optional
Instructions
Prepare the chicken.
- Slice each chicken breast horizontally all the way through to create thin cutlets. If necessary, lightly pound the chicken to an even ¼ to ⅓-inch thickness. Cut into roughly 2 to 2½-inch pieces and pat completely dry with paper towels.
Prepare the breading station.
- In a shallow bowl, combine the cornstarch, salt, garlic powder, onion powder and pepper.
- In a second bowl, whisk together the eggs, water and a pinch of salt.
- In a third bowl, combine the panko, Parmesan, Italian seasoning, garlic powder, salt and pepper.
Bread the chicken.
- Coat each piece first in the seasoned cornstarch, shaking off any excess. Dip into the egg mixture, allowing excess to drip away, then press into the Parmesan-panko mixture until thoroughly coated.
- Transfer to a wire rack and let the breaded chicken rest for 10 minutes.
Fry the chicken.
- Add approximately ¼ inch of avocado oil to a large skillet and heat to around 350°F.
- Working in batches so you don’t overcrowd the pan, fry the chicken for approximately 2–3 minutes on the first side and 1½–2½ minutes on the second, or until deeply golden, crispy and cooked to 165°F internally.
- Transfer the cooked chicken to a clean wire rack.
Add the chicken parm toppings.
- Preheat the broiler. Arrange the crispy chicken on a broiler-safe baking sheet.
- Spoon approximately 1–2 teaspoons of marinara into the center of each piece, leaving the crispy edges exposed. Top with freshly shredded mozzarella and a sprinkle of Parmesan.
Broil.
- Broil for approximately 1–3 minutes, watching closely, until the cheese is melted, bubbly and beginning to brown.
Finish and serve.
- Transfer to a platter and drizzle with hot honey. Finish with fresh basil and additional Parmesan, if desired. Taste before adding flaky salt since the Parmesan and breading are already seasoned.
- Serve immediately with warm marinara for dipping.
Nutrition
If you make these Hot Honey Chicken Parm Bites, let me know what you think in the comments! And if you switch up the toppings, I want to hear what you added.
Leave a Comment