Asiago Panko Chicken Bites (Printer View)

Golden crispy chicken bites with Asiago and panko coating, ready in 30 minutes for salads or snacking.

# Components:

→ 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

# Method:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper or lightly grease it.
02 - Season the 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, dried 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 chicken pieces with olive oil or melted butter for enhanced crispness.
08 - Bake for 13 to 15 minutes, turning once halfway through, until golden brown and cooked through with internal temperature reaching 165°F.
09 - Serve hot as a snack, salad topping, or wrap filling.

# Expert Advice:

01 -
  • They're done in 30 minutes flat, which means you can go from craving to eating faster than takeout would arrive.
  • The Asiago cheese does something magical that regular breadcrumbs never could, giving you this umami depth that makes people ask what your secret is.
  • One batch works as a snack, a salad topper, a wrap filling, or that thing you eat standing at the kitchen counter when no one's watching.
02 -
  • Forgetting to drizzle oil is the number one reason people end up with a pale, chewy coating instead of crispy bites—don't let this happen to you.
  • Crowding the baking sheet means steam instead of crisping; give each piece breathing room even if it means using two sheets.
  • Fresh-grated Asiago makes an enormous difference in both texture and flavor; it's worth the 30 seconds with a box grater.
03 -
  • Make the breading mixture the night before and store it in an airtight container—it stays fresh and saves you time when you're ready to cook.
  • If your chicken pieces are irregular sizes, pound them to uniform thickness so they cook evenly and look more intentional on the plate.
  • Double-dip for extra crispiness: coat once, let it sit 5 minutes, then dip in egg again and coat with breadcrumb mixture a second time.
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