Best Easy To Serve Chicken Parmesan Poppers Recipe By Tasty Recipes

Garlic Parmesan Chicken Poppers Recipe by Tasty image

Provided by Alvin Zhou

Categories Appetizers

Time 30m

Yield 10 poppers

Number Of Ingredients 12

2 boneless, skinless chicken breasts
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 cup flour
3 eggs, beaten
oil, for frying
2 tablespoons butter
4 cloves garlic, finely chopped
¼ cup fresh parsley, chopped
½ cup parmesan cheese

Steps:

Slice chicken breasts into bite-sized chunks.
Combine the chicken with the salt, pepper, garlic powder, and chili powder, mixing until evenly seasoned.
Place the flour and eggs into separate bowls.
Dip a piece of chicken into the flour, then the egg, then back into the flour. Repeat with the rest of the chicken.
Heat oil in a large pot over medium-high heat.
Fry the chicken pieces until deep-golden brown and crispy.
Set aside on a paper towel to drain.
In a pan over medium heat, cook the butter, garlic, and parsley until garlic is barely starting to brown.
Toss the chicken in the garlic butter mixture until evenly coated.
Turn off the heat, then toss the chicken in the parmesan.
Enjoy!

Nutrition Facts : Calories 193 calories, Carbohydrate 11 grams, Fat 9 grams, Fiber 0 grams, Protein 14 grams, Sugar 0 grams

Easy To Serve Chicken Parmesan Poppers Recipe by Tasty image

Provided by Tasty

Categories Appetizers

Time 1h10m

Yield 14 poppers

Number Of Ingredients 23

14 cherry peppers, whole pickled
14 balls mozzarella cheese
1 lb ground chicken
1 large egg, beaten
1 cup shredded parmesan cheese
¼ cup milk
½ cup bread crumbs
¼ medium yellow onion, minced
2 teaspoons fresh parsley, minced
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon kosher salt
1 cup bread crumbs
¼ cup shredded parmesan cheese
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
3 large eggs
1 cup all-purpose flour
canola oil, for frying
2 cups marinara sauce
4 slices mozzarella cheese, cut into quarters
fresh parsley, chopped, for garnish

Steps:

Drain and dry the pickled cherry peppers, then cut off the tops and use a teaspoon to scoop out the seeds. Place a mozzarella ball inside of each one.
Make the chicken mixture: In a large bowl, combine the ground chicken, egg, Parmesan, milk, bread crumbs, onion, parsley, garlic powder, pepper, and salt. Mix well.
Take a golf ball-size amount of the chicken mixture and pat it out flat in your palm. Place a stuffed cherry pepper in the center and wrap the chicken mixture around it until completely covered, rolling into a ball. Repeat with the remaining cherry peppers.
Chill for 20 minutes.
Preheat the oven to 450°F (230°C).
Prepare for frying: Add the bread crumbs to a medium bowl with the Parmesan, dried parsley, garlic powder, and salt. Beat the eggs in a separate medium bowl. Add the flour to another medium bowl.
Toss a chicken meatball in the flour, then coat in the eggs, then roll in the bread crumbs. Repeat with remaining meatballs.
Heat a large pan with ¼ inch (6 ml) of canola oil over medium-high heat until the oil reaches 400°F (200˚C).
Working in batches, fry the chicken meatballs for 1-2 minutes on each side, or until light golden brown. Once finished, blot dry with paper towels and transfer to a greased baking sheet.
Dollop 1 tablespoon of marinara sauce on each ball, then top with a piece of mozzarella cheese.
Bake for 8 minutes, or until meatballs are cooked through with an internal temperature of 165°F (75˚C).
Sprinkle with parsley and serve.
Enjoy!