Asiago Panko Chicken Bites (Printable)

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

# 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

# How-To:

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 egg mixture, then coat thoroughly in Asiago-panko mixture, pressing gently to adhere.
06 - Arrange coated chicken bites in a single layer on prepared baking sheet.
07 - Drizzle or lightly spray chicken bites with olive oil or melted butter for extra crispness.
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.

# Expert Advice:

01 -
  • They're ready in 30 minutes flat, which means you can make them on a Tuesday night without planning ahead.
  • That crispy, savory Asiago crust stays crunchy even when cold, so leftovers actually taste better the next day.
  • One recipe feeds four people easily, or just you three times if you're being honest.
02 -
  • If you skip the oil drizzle, the breadcrumbs won't crisp up no matter how long you bake them—I made this mistake and thought I'd ruined the whole batch until I learned this one detail.
  • Don't crowd the pan; even one extra piece touching another changes the texture from crispy to steamed, which is the opposite of what you want.
03 -
  • Grate your Asiago fresh and fine—it melts into the coating and creates more flavor than pre-shredded, which tastes like dust by comparison.
  • The oil drizzle is non-negotiable if you want crispy results; it's the one thing that separates these from a dry, bread-y bite.
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