Asiago Panko Chicken Bites (Print View)

Tender chicken bites coated with Asiago cheese and crispy panko crust, ideal for snacks or salads.

# 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 Asiago-panko mixture. Press gently to adhere coating.
05 - Place coated chicken pieces on prepared baking sheet with space between each piece. Lightly spray tops with cooking spray or drizzle with olive oil for enhanced crispiness.
06 - Bake for 18 to 20 minutes, turning halfway through cooking, until golden brown and internal temperature reaches 165°F.
07 - Allow to cool slightly before serving. Serve with dipping sauce, over salads, or in wraps.

# Expert Advice:

01 -
  • They stay crispy even when cooled, so you can make them ahead for lunch boxes or picnics without regret.
  • One bite tastes indulgent but the whole batch has more protein than you'd expect, making it feel almost virtuous.
02 -
  • Don't skip the halfway turn—bites on one side will brown faster than the other, and flipping ensures they cook evenly and stay tender inside.
  • If your coating isn't sticking well, your egg mixture may have been too thin or your chicken too wet; pat the pieces dry with paper towels before dipping.
03 -
  • If your kitchen runs cold or your parchment sticks anyway, lightly oil it instead of spraying; the oil creates a better barrier.
  • A meat thermometer removes all the guesswork—insert it into the thickest piece, and you'll know the moment it hits 74°C without cutting anything open.
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