Asiago Panko Chicken Bites (Printer version)

Golden, crispy chicken bites with Asiago and panko coating. Ready in 30 minutes.

# 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

# Directions:

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, and garlic powder.
05 - Dip each chicken piece into the egg mixture, then coat thoroughly in the Asiago-panko mixture, pressing gently to adhere.
06 - Place coated chicken bites in a single layer on the prepared baking sheet.
07 - Drizzle or lightly spray with olive oil or melted butter.
08 - Bake for 13-15 minutes, turning once halfway through, until golden brown and internal temperature reaches 165°F.
09 - Serve hot as a snack, in salads, or wraps with preferred dipping sauce.

# Expert Advice:

01 -
  • They crisp up beautifully without deep frying, so your kitchen doesn't smell like a takeout place for three days.
  • One batch disappears before dinner even starts, whether you're serving them solo or tossing them into a salad.
  • The cheese does most of the flavor work, which means you're not drowning in salt and seasoning.
02 -
  • If your coating slides off during dipping, your egg wash was too watery or you didn't press the breadcrumb mixture on firmly enough—learn from this the first time so you don't repeat it.
  • Turning them halfway isn't just a suggestion; it's the reason the bottom doesn't end up pale and slightly soggy while the top browns.
03 -
  • Grate your Asiago fresh right before using it instead of buying pre-grated—the difference in how it crisps is genuinely noticeable.
  • If you broil them at the end for extra crispness, set a timer and don't walk away, because those last ninety seconds can turn golden into burned faster than you'd expect.
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