Asiago Panko Chicken Bites (Print Version)

Crispy chicken pieces coated in Asiago cheese and panko breadcrumbs—perfect for salads, wraps, or as a tasty snack.

# What You'll Need:

→ Chicken

01 - 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Breading

04 - 1 cup panko breadcrumbs
05 - 2/3 cup finely grated Asiago cheese
06 - 1 teaspoon dried Italian herbs
07 - 1/2 teaspoon garlic powder

→ Coating

08 - 2 large eggs
09 - 2 tablespoons milk

→ For Baking

10 - 2 tablespoons olive oil or melted butter

# Steps to Follow:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Season chicken pieces with salt and black pepper.
03 - In a shallow bowl, whisk together eggs and milk until well combined.
04 - In another shallow bowl, combine panko breadcrumbs, grated Asiago cheese, Italian herbs, and garlic powder.
05 - Dip each chicken piece into egg mixture, then coat thoroughly in Asiago-panko mixture, pressing gently to adhere.
06 - Place coated chicken bites in a single layer on prepared baking sheet.
07 - Drizzle or lightly spray chicken bites with olive oil or melted butter.
08 - Bake for 13-15 minutes, turning once halfway through, until golden and internal temperature reaches 165°F.
09 - Remove from oven and serve hot as a snack, in salads, or in wraps with preferred dipping sauce.

# Additional Tips::

01 -
  • They bake up ridiculously crispy without a single drop of frying oil, so your kitchen stays clean and your conscience clear.
  • The Asiago brings a nutty, tangy punch that makes plain chicken taste like something you'd order at a bistro.
  • You can toss them into salads, stuff them in pita pockets, or just eat them straight off the pan with your fingers.
  • They reheat beautifully in the oven, so leftovers (if there are any) taste just as good the next day.
02 -
  • Don't skip the oil drizzle; without it, the panko stays pale and the cheese doesn't brown properly.
  • Flip them halfway through baking or the bottoms will stay soft while the tops get all the color.
  • Use a meat thermometer if you're unsure; overcooked chicken loses its charm fast, and these are too good to ruin.
03 -
  • For extra crispiness, broil for 1 to 2 minutes at the end, watching closely so they don't burn.
  • Freeze unbaked coated bites on a tray, then transfer to a freezer bag; bake from frozen, adding a few extra minutes to the cook time.
  • Press the panko coating on firmly so it doesn't fall off during flipping; gentle pressure makes all the difference.
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