Asiago Panko Chicken Bites (Printable Version)

Crispy chicken bites with Asiago cheese and panko breading—perfect for snacks, salads, or wraps.

# What You'll Need:

→ Chicken

01 - 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch chunks

→ Breading

02 - 1 cup panko breadcrumbs
03 - 2/3 cup finely grated Asiago cheese
04 - 1 tsp garlic powder
05 - 1/2 tsp paprika
06 - 1/2 tsp salt
07 - 1/4 tsp freshly ground black pepper

→ Coating

08 - 2 large eggs
09 - 2 tbsp milk

→ For Baking

10 - Cooking spray or olive oil

# Steps to Follow:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly coat with cooking spray or olive oil.
02 - In a shallow bowl, whisk together eggs and milk until well combined.
03 - In another shallow bowl, combine panko breadcrumbs, Asiago cheese, garlic powder, paprika, salt, and black pepper.
04 - Dip each chicken chunk into egg mixture, allowing excess to drip off, then coat thoroughly in Asiago-panko mixture. Press gently to adhere.
05 - Place coated chicken pieces on prepared baking sheet, spacing them apart. Lightly spray tops with cooking spray or drizzle with olive oil for extra crispiness.
06 - Bake in preheated oven for 18-20 minutes, turning once halfway through, until golden brown and cooked through. Internal temperature should reach 165°F.
07 - Let cool slightly before serving. Serve with dipping sauce, over salads, or in wraps.

# Additional Tips::

01 -
  • The Asiago melts into the panko as it bakes, creating a nutty, golden crust that stays crunchy even after cooling.
  • These bites are endlessly versatile: toss them on a Caesar salad, stuff them in a wrap, or serve them with marinara for an effortless appetizer.
02 -
  • If you skip the oil spray on top, the breading stays pale and soft instead of turning that gorgeous golden brown you want.
  • Flipping halfway through is non-negotiable if you want even color and crunch on all sides, otherwise the bottoms steam and the tops don't crisp properly.
03 -
  • Press the breading firmly onto each piece before baking so it doesn't fall off when you flip them halfway through.
  • Use a meat thermometer to check doneness instead of guessing, overcooked chicken turns rubbery and dry no matter how good the breading is.
Go Back