Asiago Panko Chicken Bites (Printable Version)

Crispy chicken bites coated in Asiago cheese and panko breadcrumbs—perfect for snacking, salads, or wraps.

# 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, optional
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.
04 - In another shallow bowl, combine panko breadcrumbs, grated Asiago cheese, Italian herbs if using, and garlic powder.
05 - Dip each chicken piece into egg mixture, then coat thoroughly in Asiago-panko mixture, pressing gently to adhere.
06 - Arrange coated chicken bites in a single layer on prepared baking sheet.
07 - Drizzle or lightly spray with olive oil or melted butter for extra crispness.
08 - Bake for 13-15 minutes, turning once halfway through, until golden and cooked through with internal temperature reaching 165°F.
09 - Serve hot as a snack, in salads, or wraps.

# Additional Tips::

01 -
  • They bake instead of fry, so you get all the crunch with way less mess and guilt.
  • The Asiago adds a nutty, savory punch that makes plain chicken taste like something special.
  • Theyre done in 30 minutes and can go straight into wraps, salads, or straight into your mouth.
02 -
  • Press the panko coating firmly onto each piece, or it will fall off during baking.
  • Don't crowd the pan, the bites need space for air to circulate and crisp up.
  • If they're browning too fast, lower the oven to 200°C (400°F) and bake a few minutes longer.
03 -
  • Grate the Asiago finely so it blends seamlessly into the panko and doesn't clump.
  • For restaurant level crispiness, broil the bites for 1 to 2 minutes at the end, watching closely so they don't burn.
  • Let the bites rest on the pan for a minute after baking, the coating will firm up and be less likely to fall off.
Go Back