Asiago Panko Chicken Bites (Printer Friendly)

Crispy, cheesy chicken bites ready in 40 minutes. Perfect for snacking, salads, or wraps.

# What You Need:

→ Chicken

01 - 1 pound 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 the egg mixture, allowing excess to drip off, then coat thoroughly in the Asiago-panko mixture. Press gently to ensure coating adheres properly.
05 - Place coated chicken pieces on the prepared baking sheet, spacing them apart to allow even cooking. Lightly spray the tops with cooking spray or drizzle with a small amount of olive oil for enhanced crispiness.
06 - Bake in the preheated oven for 18-20 minutes, turning once halfway through cooking, until chicken is golden brown and internal temperature reaches 165°F.
07 - Allow chicken bites to cool slightly before serving. Serve with dipping sauce, over salads, or in wraps.

# Pro Advice:

01 -
  • They're crispy on the outside, impossibly tender inside, and bake instead of fry so your kitchen doesn't smell like a fryer for days.
  • One batch feeds a crowd or gives you leftovers that taste just as good cold the next day stuffed into a wrap.
02 -
  • Don't skip the halfway flip—it seems like an extra step but it's the difference between one side golden and one side pale.
  • If your Asiago is very coarsely grated, you'll get pockets of burnt cheese that taste amazing, but if you prefer even coverage grate it fine.
03 -
  • Toast your Asiago separately in a dry pan for 30 seconds before mixing it into the panko if you want even more intense cheese flavor and aroma.
  • The moment you finish coating a batch, immediately spray them with cooking spray rather than waiting until they're all arranged—the spray adheres better to fresh crumbs.
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