Parmesan Panko Chicken Poppers

1. 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.

2. Whisk eggs and milk in a separate bowl to make an egg wash. Place flour in a third bowl.

3. Coat chicken pieces in flour; dip them into egg wash. Press into panko mixture to coat, shaking off excess.

4. 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).

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.