Garlic Parmesan Chicken Rings

Crispy, golden chicken rings flavored with garlic and parmesan, finished with a shower of fresh parsley and melted garlic butter. These crave-worthy rings are packed with savory umami, aromatic herbs, and a perfect crunch—ideal for an appetizer, snack, or party platter.

By @thesapor

Original recipe source

Cook time: 70 minutes

Servings: 6

Ingredients

• 2 lbs Ground Chicken
• 1 tbsp Cornstarch
• 1 tsp Garlic Paste
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Smoked Paprika
• 1 tsp Chicken Bouillon
• 0.5 tsp Mustard Powder
• 0.25 tsp MSG
• 0 Salt
• 0 Black Pepper
• 0 Prepared chicken mixture
• 0 Parchment Paper
• 0 Prepared chicken mixture
• 0 Piped chicken rings
• 1 cup All Purpose Flour
• 0.25 cup Cornstarch
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Smoked Paprika
• 0.5 tsp Chicken Bouillon
• 0 Salt
• 0 Black Pepper
• 1.25 cup Club Soda
• 2 cups Panko Breadcrumbs
• 0 Salt
• 0 Black Pepper
• 1 tbsp Parsley chopped
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Smoked Paprika
• 0.5 tsp Chicken Bouillon
• 0 Frozen chicken rings
• 0 Prepared batter
• 0 Seasoned panko mixture
• 0 Breaded chicken rings
• 0 Neutral Oil for frying
• 0 Chilled breaded chicken rings
• 0 Hot oil
• 0 Fried chicken rings
• 0 Butter
• 0 Garlic
• 0 Parmesan Cheese freshly grated
• 0 Parsley chopped
• 0 Prepared chicken rings

Instructions

1. Combine ground chicken, cornstarch, garlic paste, garlic powder, onion powder, smoked paprika, chicken bouillon, mustard powder, MSG (if using), salt, and black pepper in a large bowl. Mix thoroughly until the mixture is homogeneous and sticky.
2. Transfer the chicken mixture to a large piping bag (or a sturdy zip-top bag with one corner snipped off).
3. Pipe the chicken mixture into ring shapes onto a parchment-lined baking sheet, making each ring about 3 to 4 inches in diameter and 1/2 to 3/4 inch thick.
4. Transfer the baking sheet to the freezer and freeze the piped chicken rings until firm, about 2 hours.
5. In a medium bowl, whisk together all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, chicken bouillon, salt, and black pepper. Gradually whisk in the cold club soda to form a smooth, lump-free batter.
6. In a separate shallow dish, combine panko breadcrumbs, salt, black pepper, parsley, garlic powder, onion powder, smoked paprika, and chicken bouillon. Toss until evenly distributed.
7. Remove the frozen chicken rings from the freezer. Working one at a time, dip each ring in the batter, allowing excess to drip off, then coat thoroughly in the seasoned panko mixture. Press gently so the crumbs adhere well.
8. Arrange the battered and breaded rings back onto the baking sheet and freeze for an additional 10–15 minutes. Meanwhile, heat oil in a deep fryer or heavy pot to 350°F.
9. Fry the chicken rings in batches, carefully lowering them into the hot oil. Fry, turning occasionally, until deep golden brown and cooked through, about 4–6 minutes per batch, or until the internal temperature reaches 165°F.
10. Transfer the fried rings to a wire rack or paper towels to drain excess oil.
11. While the rings are still hot, brush lightly with melted garlic butter.
12. Shower the rings generously with freshly grated parmesan cheese and a sprinkle of chopped parsley.
13. Arrange the chicken rings on a serving platter for an eye-catching presentation. Serve immediately with your favorite dipping sauce.