Asiago Panko Chicken Bites

These Asiago Panko Chicken Bites are a delightful fusion of crispy texture and rich, savory cheese. Perfect as a quick snack, a crowd-pleasing appetizer, or a protein-packed addition to salads and wraps, they offer a gourmet twist on traditional chicken nuggets.

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By combining the nutty sharpness of finely grated Asiago with Japanese-style panko breadcrumbs, you achieve a professional-grade crust that stays crunchy. This recipe is simple enough for a weeknight dinner yet flavorful enough for guests.

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

For the best results, use a baking sheet and parchment paper to prevent sticking. These bites can also be air-fried at 200°C (400°F) for 12–14 minutes for an even crunchier finish. Using tongs can help keep your hands clean during the breading process.

Varianten und Anpassungen

If Asiago isn't available, you can easily substitute it with Parmesan cheese. For extra depth of flavor, add a pinch of Italian seasoning to the breading mixture.

Serviervorschläge

Serve these warm bites with marinara, ranch, or honey mustard for dipping. They also make an excellent topping for fresh garden salads or as a filling for wraps.

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With a perfect balance of protein and satisfying crunch, these Asiago Panko Chicken Bites are sure to become a household favorite. Enjoy them fresh from the oven for the ultimate crispy experience.

Recipe FAQs

→ Can I make these chicken bites ahead of time?

Yes, you can prepare and bread the chicken pieces up to 24 hours in advance. Store them covered in the refrigerator on a parchment-lined baking sheet. Bake fresh when ready to serve for optimal crispiness.

→ What dipping sauces work best with these bites?

Marinara sauce, ranch dressing, honey mustard, or garlic aioli all complement the Asiago-panko coating beautifully. The savory cheese pairs especially well with slightly acidic or creamy sauces.

→ Can I use cheese other than Asiago?

Parmesan, Romano, or aged Pecorino work well as substitutes. Just ensure the cheese is finely grated for proper adhesion to the chicken pieces.

→ How do I store and reheat leftovers?

Store cooled bites in an airtight container for up to 3 days. Reheat in a 200°C (400°F) oven for 5-8 minutes to restore crispiness, or warm in an air fryer for 3-4 minutes.

→ What temperature should the chicken reach?

The internal temperature should reach 74°C (165°F) to ensure safe consumption. Use a meat thermometer to check the thickest piece, as the browning can sometimes make doneness difficult to judge visually.