Garlic Parmesan Boneless Wings
2 Chicken Breasts, Boneless/Skinless
1-2 Cups, Buttermilk
1 Cup, All-Purpose Flour
1 Cup, Italian Breadcrumbs
1 Cup, Panko Breadcrumbs
1 1/2 Cups, Parmesan Cheese, grated
2 Tablespoons, Garlic Powder
4 Tablespoons, Butter
Cut chicken into bite size pieces. Place chicken into a small baking dish or zip lock freezer bag. Pour the buttermilk over the chicken. You want enough buttermilk so that the chicken is completely covered. Place the chicken with buttermilk into the fridge for at least an hour or two.
Setup your breading station:
- Bowl 1: crack eggs into bowl, add S&P and whisk well
- Bowl 2: add flour, S&P and mix well
- Bowl 3: add Italian and Panko Breadcrumbs, 1 Cup of Parmesan Cheese & 1 Tablespoon Garlic Powder
Preheat oven to 400 Degrees. Spray a baking sheet and set aside. Remove chicken from fridge.
Remove chicken from the buttermilk, dredge each piece into the flour and then the egg and then the breadcrumb. Place chicken onto baking sheet and repeat until all chicken is coated. Place in oven and bake for approx. 15 minutes or until chicken is done.
While the chicken is cooking, melt the butter. Add 1 Tablespoon of Garlic Powder to the melted butter and stir well.
Remove chicken from oven and immediately transfer to a bowl. Pour the melted butter all over the chicken and toss to coat. Sprinkle the remainder of your Parmesan cheese onto the chicken and toss again to coat. Transfer to a serving platter. You can garnish with a little more Parmesan cheese and parsley if you like.