Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup (120g) all-purpose flour
  • 2 large eggs, lightly beaten
  • 1.5 cups (150g) panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup (60ml) vegetable oil
  • 1/2 cup (113g) unsalted butter
  • 6 cloves garlic, minced (about 2 tablespoons)
  • 1/4 cup (60ml) chicken broth
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice
  • 1/4 teaspoon red pepper flakes (optional)

Instructions:

  1. Cut chicken into 1-inch cubes. Season with salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using).
  2. In three shallow dishes, place flour, beaten eggs, and panko breadcrumbs.
  3. Dredge each chicken cube in flour, then dip in egg, and finally coat thoroughly with panko breadcrumbs. Gently press the breadcrumbs to adhere. Place breaded chicken on a plate or baking sheet and chill in the fridge for at least 15 minutes.
  4. Heat vegetable oil in a large skillet over medium-high heat. Cook chicken bites in batches, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F/74°C).
  5. Remove chicken bites from skillet and drain on paper towels.
  6. In the same skillet (wipe clean first), melt butter over medium heat. Add minced garlic and cook for about 1 minute, until fragrant but not browned.
  7. Stir in chicken broth, parsley, lemon juice, and red pepper flakes (if using). Bring to a simmer, then reduce heat and cook for 2-3 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste.
  8. Add the cooked chicken bites to the skillet with the garlic butter sauce and toss to coat evenly. Serve immediately.