Asiago Panko Chicken Bites (Printable)

Golden, cheesy chicken bites with a crispy panko crust. Quick and delicious for any occasion.

# What You'll 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

# How-To 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.
04 - In another shallow bowl, combine panko breadcrumbs, grated Asiago cheese, Italian herbs, and garlic powder.
05 - Dip each chicken piece into egg mixture, then coat thoroughly in Asiago-panko mixture, pressing gently to adhere.
06 - Place coated chicken bites in a single layer on prepared baking sheet.
07 - Drizzle or lightly spray with olive oil or melted butter for extra crispness.
08 - Bake for 13-15 minutes, turning once halfway through, until golden and cooked through with internal temperature reaching 165°F.
09 - Serve hot as a snack, in salads, or wraps.

# Expert Suggestions:

01 -
  • They're so crispy on the outside that guests assume you spent hours in the kitchen, but honestly, you'll be done in half an hour.
  • The Asiago brings this nutty, salty richness that makes plain chicken taste like something from a restaurant kitchen.
  • They work everywhere—toss them in salads, wrap them in tortillas, or just eat them straight from the pan while they're still warm.
02 -
  • Don't skip the oil drizzle—I learned this the hard way when my first batch looked pale and sad despite being perfectly cooked inside.
  • Fresh-grated Asiago makes a shocking difference in how crispy and flavorful these turn out compared to the pre-shredded stuff.
  • If your oven runs hot, check them at thirteen minutes because the cheese can brown quickly and you don't want it burned while the chicken is still cool inside.
03 -
  • If you're making these for guests, you can bread them hours ahead, refrigerate them, and bake right before serving—the cold chicken actually stays more tender in the oven.
  • A meat thermometer is your friend; it removes all the guesswork about whether the insides are actually cooked through.
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