Asiago Panko Chicken Bites (Print Version)

Golden, crispy chicken bites with Asiago and panko coating. Perfect for snacking, salads, or wraps.

# Components:

→ 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 teaspoon garlic powder
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper

→ Coating

08 - 2 large eggs
09 - 2 tablespoons milk

→ For Baking

10 - Cooking spray or olive oil

# Directions:

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 the Asiago-panko mixture. Press gently to ensure breading adheres properly.
05 - Place coated chicken pieces on prepared baking sheet, spacing them apart. Lightly spray tops with cooking spray or drizzle with olive oil for enhanced crispiness.
06 - Bake for 18-20 minutes, turning once halfway through, until golden brown and cooked through. Internal temperature should reach 165°F.
07 - Allow to cool slightly before serving. Serve with dipping sauce, over salads, or in wraps.

# Expert Advice:

01 -
  • They crisp up in the oven without deep frying, so your kitchen doesn't smell like an oil slick for three days.
  • The Asiago cheese does something genuinely special—it browns and intensifies while the chicken stays tender inside.
  • One batch feeds a crowd or becomes your lunch for the next three days, depending on your mood.
02 -
  • Don't skip the turning halfway through—the side facing down stays softer if you don't flip it, which sounds obvious but I learned this through experience.
  • Fresh grated Asiago makes an enormous difference in flavor and browning compared to pre-shredded cheese, which contains anti-caking agents that prevent proper melting.
03 -
  • Grate your Asiago cheese right before you cook—it browns better when it's freshly grated because it hasn't oxidized or settled.
  • If you notice the chicken pieces drying out partway through, your oven might run hot; lower the temperature to 210°C (410°F) and add a minute or two to the cooking time.
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