Asiago Panko Chicken Bites (Printable Version)

Golden, cheese-crusted chicken pieces bake to crispy perfection in just 30 minutes.

# What You Need:

→ 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

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Season chicken pieces with salt and black pepper.
03 - In a shallow bowl, whisk together eggs and milk until combined.
04 - In another shallow bowl, combine panko breadcrumbs, grated Asiago cheese, 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 adherence.
06 - Arrange coated chicken bites in a single layer on the prepared baking sheet.
07 - Drizzle or lightly spray chicken bites with olive oil or melted butter.
08 - Bake for 13-15 minutes, turning once halfway through, until golden brown and internal temperature reaches 165°F.
09 - Serve hot as a snack, in salads, or wraps with preferred dipping sauce.

# Expert Advice:

01 -
  • They crisp up perfectly in the oven without needing deep frying, which means less oil guilt and more snacking without the mess.
  • The Asiago does something magical to plain chicken—it transforms these little bites into something fancy enough to serve at a gathering but easy enough for a weeknight craving.
  • One batch disappears fast, so you'll find yourself making double the next time without even thinking about it.
02 -
  • Don't skip turning them halfway through—the side touching the pan cooks faster and you want both sides to have that golden crust.
  • Fresh grated Asiago really does make a difference because pre-shredded cheese has fillers that prevent it from crisping and browning like the real thing does.
03 -
  • Pat your chicken pieces dry before seasoning them—any excess moisture on the surface prevents the coating from adhering properly and crisping up.
  • Let the coated chicken bites sit on the baking sheet for 5 or 10 minutes before baking if you have time; this helps the coating set and stick better during cooking.
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