There’s not really much of a story to this one. Wing and I were hungry, it was dinner time, we had chicken out, and we happened to have buttermilk, so we made food with it all. This is a combination of two recipes I have (goodness knows where I got them originally) in my recipe box.

Parmesan Chicken bites

Parmesan Chicken Bites

  • 2 cups buttermilk
  • 1 cup flour
  • 1/2 cup Italian style bread crumbs
  • 1/2 cup Panko bread crumbs
  • 2 or 3 garlic clove(s), minced
  • Shallots (we used dried shallots from World Market, so I’m not sure what the fresh equivalent is)
  • Garlic and wine seasoning from The Melting Pot (for those who don’t wish to run to The Melting Pot to buy the seasoning, it includes salt, dehydrated garlic, undisclosed spices, wine solids, garlic powder, parsley, and other things I didn’t mention because they are preservatives, etc.)
  • Herbed poultry seasoning
  • Black pepper, to taste
  • 1/2 cup Parmesan cheese, grated
  • 2 chicken breasts, cut into pieces no larger than 2×2 inches
  • Oil for frying

Pour buttermilk into a medium-sized, shallow bowl. Set aside. Combine in a large shallow bowl all of the remaining ingredients except the chicken and oil. Dip chicken in the flour mixture, then dip in the buttermilk, then dip it in the flour mixture again, making sure each chicken piece is thoroughly coated. Heat oil in a large, deep sauce pan or wok. Fry the chicken until cooked completely, or no longer pink.

Tip: poke holes in the chicken pieces with a fork to promote more even cooking, and it helps prevent the chicken from drying out (or so is our theory).

No condiments were necessary because the chicken was just so good, but I would recommend Ranch dressing or BBQ sauce if you must have something. We ate this with a salad.