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Parmesan Cloud Chicken Bombs

Parmesan cloud chicken bombs are a crowd-pleasing weeknight dish featuring tender chicken coated in a light, cheesy, whipped egg white mixture that bakes into a golden, crispy crust.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 8 pieces boneless skinless chicken thighs (about 2 pounds total)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil acts as a binder for seasoning
For the Parmesan Cloud Coating
  • 4 large egg whites, at room temperature
  • 1 cup freshly grated Parmesan cheese not the powdered kind
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried Italian seasoning
  • 1/4 teaspoon black pepper
  • a small pinch salt
Optional Additions
  • 1 tablespoon fresh finely chopped parsley for color
  • 1/4 teaspoon cayenne pepper adds subtle heat
  • 1/4 cup shredded mozzarella makes it stretchier and richer

Method
 

Preparation
  1. Pat all chicken thighs completely dry with paper towels.
  2. Mix together garlic powder, smoked paprika, onion powder, salt, and black pepper in a small bowl.
  3. Drizzle olive oil over the chicken thighs and rub it in lightly.
  4. Apply the seasoning mixture evenly over every surface of each thigh.
  5. Let the seasoned chicken sit for at least 5 minutes before preparing the coating.
Baking Setup
  1. Preheat the oven to 400°F (205°C).
  2. Line a large baking sheet with parchment paper and place a wire rack on top.
  3. Lightly spray the wire rack with cooking spray.
Prepare the Coating
  1. Whip the egg whites until stiff peaks form.
  2. Gently fold in the Parmesan, garlic powder, Italian seasoning, black pepper, and salt.
Coat the Chicken
  1. Mound the cloud mixture generously over each chicken thigh.
  2. Smooth the coating into an even layer approximately 3/4 inch thick.
  3. Place each coated chicken bomb onto the wire rack.
Baking
  1. Bake in the preheated oven for 22–25 minutes.
  2. Check at the 20-minute mark for golden brown color and internal temperature of 165°F.
Rest and Serve
  1. Let the chicken bombs rest on the rack for 4–5 minutes before serving.
  2. Transfer to a serving plate using a thin spatula.
  3. Serve immediately for best crispness.

Notes

Pairs well with a simple salad or roasted vegetables. Room-temperature egg whites whip better for maximum volume.