Moroccan Shabbat Fish
A traditional North African Jewish dish made with fish fillets simmered in spicy tomato-pepper sauce. Served during Shabbat, it’s warm, savory, and deeply aromatic.
Read MoreCrispy Parmesan Chicken Bites
Drescription
Crispy, cheesy and oh-so-delicious—what else could you ask for in this easy chicken appetizer? Serve these chicken bites with a dipping sauce like marinara or chipotle aioli, or switch it up and use them as a salad topper. Chicken breast works as a substitute, although it won’t be as tender and moist as thighs.
Ingredients
- 1 large egg
- 3/4 cup grated parmesan cheese, divided
- 1/4 cup rice flour
- 1 teaspoon italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground pepper
- 1/4 teaspoon salt, divided
- 12 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons neutral oil, such as canola or avocado, divided
- 1 teaspoon finely chopped fresh flat-leaf parsley
- marinara sauce, warmed, for serving (optional)
Directions
- Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper.
- Lightly beat egg in a medium bowl. Combine 2/3 cup Parmesan, rice flour, Italian seasoning, onion powder, garlic powder, paprika, pepper and 1/8 teaspoon salt in a separate medium bowl.
- Pat chicken pieces dry with paper towels. Add half the chicken to the egg and toss to coat; let excess egg drip off. Transfer the chicken to the Parmesan mixture; toss to fully coat and pat to lightly adhere. Arrange the chicken pieces on the prepared baking sheet. Repeat with the remaining chicken. Discard any remaining egg and Parmesan mixture. Drizzle the chicken pieces with 1 tablespoon oil and turn to coat. Drizzle with the remaining 1 tablespoon oil.
- Bake, flipping the pieces once, until golden brown, crispy and an instant-read thermometer inserted in the thickest portion registers 165°F, 16 to 18 minutes. Remove and immediately sprinkle with the remaining 1/8 teaspoon salt. Transfer to a serving platter and sprinkle with the remaining 2 tablespoons Parmesan cheese and parsley. Serve with marinara sauce, if desired.
