Parmesan Panko Chicken Poppers - cooking recipe

Ingredients

2 cups panko bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 eggs
1 tablespoon milk
1 cup all-purpose flour
1 1/2 pounds skinless, boneless chicken breast, cut in bite-sized pieces
oil for frying

Preparation

Combine panko bread crumbs, Parmesan cheese, salt, pepper, and garlic powder in a food processor; blend until finely crushed. Put panko mixture in a bowl.
Whisk eggs and milk in a separate bowl to make an egg wash. Place flour in a bowl.
Coat chicken pieces in flour; dip them into egg wash. Press into panko mixture to coat, shaking off excess.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken in batches, until no longer pink in the center and the juices run clear, about 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).