Asiago Panko Chicken Bites (Print View)

Crispy golden bites with Asiago and panko coating, ready in 30 minutes.

# 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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Season chicken pieces evenly with salt and black pepper.
03 - Whisk together eggs and milk in a shallow bowl until well combined.
04 - Combine panko breadcrumbs, grated Asiago cheese, Italian herbs, and garlic powder in another shallow bowl.
05 - Dip each chicken piece into egg mixture, then coat thoroughly in Asiago-panko mixture, pressing gently to adhere.
06 - Place coated chicken bites in a single layer on prepared baking sheet.
07 - Drizzle or lightly spray chicken with olive oil or melted butter for enhanced crispness.
08 - Bake for 13 to 15 minutes, turning halfway through, until golden brown and internal temperature reaches 165°F.
09 - Transfer to serving plate and serve hot as a snack, in salads, or wraps.

# Expert Advice:

01 -
  • Quick and Simple: Goes from prep to table in just 30 minutes.
  • Irresistible Texture: The panko and Asiago blend creates a superior, cheesy crunch.
  • Versatile: Ideal for snacking, salads, or tucked into warm wraps.
02 -
  • Extra Crunch: Broil the chicken bites for 1–2 minutes at the very end for an extra-deep golden color.
  • Adhesion: Press the breading firmly into the chicken pieces to make sure the coating stays intact during baking.
  • Even Cooking: Cut the chicken into uniform 1-inch pieces so they all cook at the same rate.
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