Garlic Parmesan Chicken Rings Recipe
Crispy, savory chicken rings coated in a seasoned batter and crunchy panko, then fried and finished with melted garlic butter, fresh parsley, and grated Parmesan. Ideal as a hearty dinner or a crowd‑pleasing appetizer.
Recipe by The Sapor· Structured by ReelsMeals
From: Instagram(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 2 lb ground chicken
- 1 tbsp cornstarch
- 1 tsp garlic paste
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp smoked paprika
- 2 tsp chicken bouillon
- 1/2 tsp mustard powder
- 1/4 tsp MSG
- salt, to taste
- pepper, to taste
- 2 cups panko breadcrumbs
- 1 cup all purpose flour
- 1/4 cup cornstarch
- 1 1/4 cups cold club soda
- 1 tbsp parsley
- melted garlic butter
- chopped fresh parsley
- grated parmesan cheese
Instructions
- 1In a large bowl, combine the ground chicken, 1 tbsp cornstarch, garlic paste, garlic powder, onion powder, smoked paprika, chicken bouillon, mustard powder, MSG (if using), salt, and pepper. Mix until the mixture is evenly combined.
- 2Transfer the chicken mixture to a piping bag. Pipe the mixture onto a parchment‑lined baking sheet into rings about 0.5–0.75 inch thick. Freeze the rings for about 2 hours, or until firm.
- 3In a separate bowl, whisk together the all‑purpose flour, 0.25 cup cornstarch, garlic powder, onion powder, smoked paprika, chicken bouillon, salt, and pepper until well combined. Gradually whisk in the cold club soda until a smooth batter forms.
- 4Place the panko breadcrumbs, a pinch of salt, pepper, and 1 tbsp parsley in another bowl and mix to distribute the herbs.
- 5Remove the frozen chicken rings from the freezer. Dip each ring into the batter, allowing excess to drip off, then coat thoroughly with the seasoned panko mixture, pressing gently so the crumbs adhere.
- 6Return the coated rings to the parchment sheet and freeze for an additional 10–15 minutes while you heat the oil.
- 7Heat neutral oil in a deep pan or fryer to 350°F (347°F). Fry the chicken rings in batches, turning occasionally, until golden brown and cooked through, about 4–6 minutes per batch. The internal temperature should reach 165°F (165°F).
- 8Remove the rings and drain on a wire rack or paper towels. While still hot, brush each ring lightly with melted garlic butter, then immediately sprinkle with grated Parmesan and chopped fresh parsley.
- 9Serve the garlic Parmesan chicken rings hot, with your favorite dipping sauce.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Freeze before breading
After piping the chicken mixture into rings, freeze them for about 2 hours until firm before dipping in batter.
Keep batter smooth
Gradually whisk the cold club soda into the dry ingredients to form a smooth batter before coating the rings.
Press breadcrumbs onto rings
After dipping in batter, coat the rings with seasoned panko and press gently.
Finish while hot
Brush the fried rings with melted garlic butter and immediately sprinkle Parmesan and parsley while still hot.
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Frequently asked questions
- How long does it take to make Garlic Parmesan Chicken Rings?
- About 1 hour in total: 30 minutes of prep and 30 minutes of cooking.
- How many servings does this Garlic Parmesan Chicken Rings recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Garlic Parmesan Chicken Rings recipe come from?
- It was shared by The Sapor on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.