Asiago Panko Chicken Bites

These Asiago Panko Chicken Bites are a delicious upgrade to the standard chicken nugget. By combining the sharp, savory notes of finely grated Asiago cheese with the light, airy crunch of panko breadcrumbs, you create a coating that is both flavorful and incredibly crispy. Perfect as an easy weeknight dinner or a crowd-pleasing appetizer, these bites are oven-baked to golden perfection.

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Whether you are looking for a high-protein snack or a versatile topping for your favorite greens, these chicken bites deliver. The breading process is straightforward, ensuring every piece of chicken is thoroughly coated in a cheesy, seasoned crust that browns beautifully in the oven.

Ingredients

• Chicken: 500 g (1 lb) boneless, skinless chicken breasts or thighs, cut into 2.5 cm (1-inch) chunks
• Breading: 100 g (1 cup) panko breadcrumbs, 60 g (2/3 cup) finely grated Asiago cheese, 1 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp freshly ground black pepper
• Coating: 2 large eggs, 2 tbsp milk
• For Baking: Cooking spray or olive oil

Instructions

Step 1

Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper and lightly coat with cooking spray or olive oil.

Step 2

In a shallow bowl, whisk together the eggs and milk.

Step 3

In another bowl, combine panko breadcrumbs, Asiago cheese, garlic powder, paprika, salt, and black pepper.

Step 4

Dip each chicken chunk first into the egg mixture, allowing excess to drip off, then coat thoroughly in the Asiago–panko mixture. Press gently to adhere.

Step 5

Arrange coated chicken pieces on the prepared baking sheet, spacing them apart. Lightly spray the tops with cooking spray or drizzle with a little olive oil for extra crispiness.

Step 6

Bake in the preheated oven for 18–20 minutes, turning once halfway through, until chicken is golden brown and cooked through (internal temperature should reach 74°C/165°F).

Step 7

Let cool slightly before serving. Serve with your favorite dipping sauce, over salads, or tucked into wraps.

Zusatztipps für die Zubereitung

To ensure the best texture, always line your baking sheet with parchment paper. This prevents the cheesy breading from sticking. For the most even cooking, try to cut the chicken into uniform 2.5 cm chunks and use a meat thermometer to ensure the internal temperature reaches 74°C.

Varianten und Anpassungen

You can easily customize these bites by adding a pinch of Italian seasoning to the breading for extra flavor. If you do not have Asiago, Parmesan makes an excellent substitute. For an even faster cooking method, these bites can be air-fried at 200°C (400°F) for 12–14 minutes until crispy.

Serviervorschläge

These chicken bites are incredibly versatile. Serve them as a classic appetizer with dipping sauces such as marinara, ranch, or honey mustard. Alternatively, use them to add a protein boost to a fresh garden salad or tuck them into a flour wrap with crunchy vegetables for a satisfying lunch.

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Simple, flavorful, and satisfying, these Asiago Panko Chicken Bites are sure to become a new favorite in your recipe rotation. Enjoy the perfect balance of tender chicken and savory cheese crust in every bite.

Recipe Questions & Answers

→ Can I make these ahead of time?

Yes, bread the chicken up to 24 hours in advance and store refrigerated on a parchment-lined tray. Bake when ready to serve for maximum crispiness.

→ What dipping sauces work best?

Marinara, ranch dressing, honey mustard, or garlic aioli pair wonderfully. The salty Asiago flavor also complements sweet barbecue sauce or spicy buffalo dip.

→ Can I freeze uncooked bites?

Arrange breaded pieces on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen at 220°C (425°F) for 22–25 minutes.

→ How do I get extra crispy results?

Use room-temperature chicken for better egg adhesion, press the breading firmly, and spray tops with olive oil before baking. Avoid overcrowding the pan to ensure even browning.

→ Can I use other cheeses?

Parmesan, Romano, or aged cheddar work well. Just ensure the cheese is finely grated for proper coating. Pre-shredded cheese may not stick as effectively.

→ What's the internal temperature for doneness?

Chicken is safe when it reaches 74°C (165°F) at the thickest part. Use a meat thermometer for accuracy—cutting into the bites releases juices and can cause drying.