Asiago Panko Chicken Bites (Printable)

Golden crispy chicken bites with Asiago and panko coating, ready in 40 minutes.

# 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 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

# How-To:

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 the egg mixture, allowing excess to drip off, then coat thoroughly in the Asiago-panko mixture, pressing gently to ensure adhesion.
05 - Place coated chicken pieces on the 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 chicken is golden brown and cooked through with an internal temperature of 165°F.
07 - Allow to cool slightly before serving. Serve with dipping sauce, over salads, or in wraps.

# Expert Advice:

01 -
  • They stay genuinely crispy even when cooled, which means you can actually make them ahead without that sad, soggy regret.
  • The Asiago cheese does something almost magical—it browns and gets nutty while keeping the chicken impossibly tender inside.
  • You don't need a deep fryer or any special equipment, just your regular oven and maybe five minutes of hands-on time.
02 -
  • Don't skip the light spray on top before baking—that's the difference between crispy and merely cooked, and I learned this by making a sad batch without it.
  • The egg and milk ratio matters because too much liquid makes the breading heavy, and too little means it doesn't stick evenly; this balance was discovered through trial and more trial.
03 -
  • Fresh grated cheese browns and melts better than pre-grated because the anti-caking agents don't interfere with how it toasts.
  • Cutting the chicken into even-sized pieces means they all finish cooking at the same time, eliminating the anxiety of some being overdone while others aren't quite there yet.
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