Asiago Panko Chicken Bites (Printer-Friendly)

Golden, cheesy chicken bites with a crispy panko crust ready in under an hour.

# What You'll 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 tsp garlic powder
05 - 1/2 tsp paprika
06 - 1/2 tsp salt
07 - 1/4 tsp freshly ground black pepper

→ Coating

08 - 2 large eggs
09 - 2 tbsp milk

→ For Baking

10 - Cooking spray or olive oil

# How To Make It:

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

# Expert Suggestions:

01 -
  • They're crispy on the outside, impossibly tender inside, and actually foolproof even if you're not a confident cook.
  • One batch disappears in minutes, whether you're feeding a crowd or quietly eating them straight from the baking sheet.
  • You can meal-prep them, freeze them, or adapt them to whatever sauce or salad you're craving that day.
02 -
  • Don't skip the halfway turn—it's the difference between golden and unevenly browned, and it only takes thirty seconds.
  • Finely grated Asiago makes all the difference in texture; it melts into the breading and creates tiny flavor pockets instead of sitting on top as chunks.
  • If your chicken pieces are much larger than an inch, they won't cook through before the outside burns, so take a minute to cut them evenly.
03 -
  • Air-frying them at 400°F for 12 to 14 minutes gives you the same crispiness with even less oil, and the results are honestly just as good.
  • If you're doubling the batch, don't crowd the pan—use two baking sheets and rotate them halfway through baking so everything cooks evenly and beautifully.
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