Asiago Panko Chicken Bites (Printable Format)

Golden crispy chicken with Asiago and panko coating, ready in 30 minutes

# What's Needed:

→ 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 Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Season the chicken pieces with salt and black pepper.
03 - In a shallow bowl, whisk together the eggs and milk.
04 - In another shallow bowl, combine the panko breadcrumbs, grated Asiago cheese, dried Italian herbs, and garlic powder.
05 - Dip each chicken piece into the egg mixture, then coat thoroughly in the Asiago-panko mixture, pressing gently to ensure adhesion.
06 - Arrange the coated chicken bites in a single layer on the prepared baking sheet.
07 - Drizzle or lightly spray with olive oil or melted butter for enhanced crispness.
08 - Bake for 13 to 15 minutes, turning once halfway through, until golden and cooked through. Internal temperature should reach 165°F.
09 - Serve hot as a standalone snack, in salads, or wraps.

# Expert Advice:

01 -
  • Incredibly fast to prepare, taking only 30 minutes from start to finish.
  • Baked in the oven for a healthier alternative to deep-frying while maintaining maximum crispiness.
  • The combination of Asiago cheese and garlic powder provides a savory flavor profile that appeals to both kids and adults.
  • Extremely versatile—serve them as a standalone appetizer or toss them into a fresh garden salad.
02 -
  • Grate the Asiago cheese finely so it distributes evenly within the panko mixture.
  • Avoid overcrowding the baking sheet; air circulation is key to achieving a crispy texture.
  • Using a wire rack set over the baking sheet can help the bottom of the chicken stay crispy during baking.
  • Always check the internal temperature with a meat thermometer to ensure the chicken is juicy and safe to eat at 74°C (165°F).
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