Prepare the Coating by setting up your dredging station with three bowls. In the first bowl, add all-purpose flour seasoned with a pinch of kosher salt and black pepper. In the second bowl, whisk together the beaten egg and a splash of water. Lastly, in the third bowl, combine panko bread crumbs, garlic powder, paprika, and freshly grated Parmesan.

Season the Chicken by cutting the boneless, skinless chicken breasts into bite-sized pieces. Season generously with kosher salt and freshly ground black pepper.

Dredge the Chicken by dipping each piece in flour, shaking off excess, then in the egg mixture, and finally rolling in the panko mixture to ensure a solid coating.

Heat the Oil in a large frying pan over medium-high heat until small bubbles form when a wooden spoon is dipped in.

Fry the Chicken Bites in batches for about 4-5 minutes on each side until golden brown and the internal temperature reaches 165°F.

While still hot, place cubes of mozzarella on top and sprinkle with chopped basil. The heat will melt the cheese.

Serve warm with a bowl of marinara sauce for dipping.