Garlic Parmesan Chicken Rings

The method

1. 01

   In a large bowl, combine the ground chicken, cornstarch, garlic paste, garlic powder, onion powder, smoked paprika, chicken bouillon, mustard powder, MSG, salt, and pepper. Mix until evenly combined.

2. 02

   Transfer the chicken mixture to a piping bag. Pipe the mixture into rings onto a parchment-lined baking sheet, keeping the rings about 1/2–3/4 inch thick. Freeze for about 2 hours, or until firm.

3. 03

   In a bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, chicken bouillon, salt, and pepper. Mix until well combined. Add cold club soda and mix until smooth.

4. 04

   Place the panko, salt, pepper, and parsley in a separate bowl.

5. 05

   Dip each frozen chicken ring into the batter, letting any excess drip off, then coat completely in the seasoned panko. Gently press the breadcrumbs onto the surface so they adhere.

6. 06

   Place the coated rings back onto the baking sheet and freeze for another 10–15 minutes while the oil heats.

7. 07

   Heat neutral oil to 350°F. Carefully fry the chicken rings in batches, turning occasionally, until golden brown and cooked through, about 4–6 minutes depending on thickness. The center should reach 165°F.

8. 08

   Drain on a wire rack or paper towels. While hot, lightly brush with melted garlic butter and immediately finish with freshly grated Parmesan and parsley.

9. 09

   Serve hot with your favorite dipping sauce.