Asiago Panko Chicken Bites (Print Version)

Crispy, tender chicken bites with savory Asiago cheese and panko coating—ideal for snacks, salads, or wraps.

# What You 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 Make:

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

# Expert Advice:

01 -
  • They're genuinely crispy on the outside and juicy inside without any deep frying mess to clean up afterward.
  • The Asiago cheese gives you that nutty, salty depth that makes people ask what your secret ingredient is.
  • You can make them ahead and reheat them, which means less stress when friends are coming over.
02 -
  • Don't skip the halfway turn—the bottom of the pan holds heat and can cook faster than the top, leaving you with uneven browning if you're not careful.
  • Fresh grated cheese makes the difference between good crispiness and great crispiness because pre-shredded cheese is coated in anti-caking powder that interferes with browning.
03 -
  • If you have fresh thyme or Italian seasoning in your spice cabinet, a pinch added to the breading mix elevates them without changing the core flavor.
  • Parmesan works beautifully if you're out of Asiago, though the flavor leans sharper and less nutty—both are delicious, just slightly different moods.
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