1 Chicken Breast
1/2 cup Plain Flour
1 1/2 tsp Mexican Chilli Powder
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Salt
1/4 tsp Freshly Ground Black Pepper
3 Lightly Beaten Eggs
1 cup Panko Bread Crumbs
1 cup Parmesan Cheese
2 tbsp Fresh Parsley
1/2 cup Marinara Sauce (for Dipping)
Slice the chicken breast into bite sized pieces, approximately 2-3cm cubes.
In a bowl combine the plain flour, Mexican chilli powder, onion powder, garlic powder, salt and pepper.
In a separate bowl, lightly whisk the 3 eggs.
In another bowl, combine the panko bread crumbs and the grated parmesan.
Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.
Dip a piece of the chicken into the flour mixture, followed by the egg mixture and finally into the crumb. Return the crumbed chicken to the egg mixture and then give it a final coating in the crumb mixture. Repeat this process with the remaining chicken.
Line a baking tray with baking paper, evenly place the crumb chicken onto the tray.
Once the barbecue has preheated, make adjustments to the burner control(s) if required. Place the chicken bites on and cook for approximately 22 minutes or until the bottoms are golden. Using tongs, flip the chicken bites over and cook for a further 5 minutes, ensuring both sides are golden.
Remove the chicken bites from the barbecue. Garnish with the chopped parsley and serve with your favourite marinara sauce.