In a large mixing bowl, combine the ground chicken, ½ cup Italian breadcrumbs, 1 egg, and minced garlic. Mix well. Form into golf ball sized balls, place onto a plate, and freeze for 5 minutes.
1 pound ground chicken, 1 cup Italian breadcrumbs, 3 eggs, 2 teaspoons minced garlic
Meanwhile, heat 2 inches of vegetable oil in a deep skillet or wok to 350°F.
Prepare a dredging station. Add flour to one bowl, whisk the 2 remaining eggs in the second bowl, and combine the Panko breadcrumbs, ½ cup of Italian breadcrumbs, garlic powder, and Italian seasoning in the third bowl.
1 cup all-purpose flour, 1 cup Panko breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning
Remove the meatballs from the freezer. Roll each meatball in the flour until coated. Dip into the eggs, then roll the meatball in the seasoned breadcrumbs. Press the breadcrumbs into the meatball to help them stick. Repeat this process for all of the meatballs.
Working in batches of 5-6 meatballs at a time, fry the meatballs for 6 minutes. Add the meatballs to the hot oil, flipping them over halfway cooking to evenly brown.
Arrange the meatballs in a casserole dish. Pour marinara sauce over the meatballs and top with sliced mozzarella.
1 cup marinara sauce, 8 ounces mozzarella cheese
Bake for 8 minutes, or until the cheese is melted.
Top each chicken parmesan meatball with a basil leaf and serve with pasta. Enjoy!