# Components:
→ 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 teaspoon garlic powder
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
→ Coating
08 - 2 large eggs
09 - 2 tablespoons milk
→ For Baking
10 - Cooking spray or olive oil
# Method:
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 egg mixture, allowing excess to drip off, then coat thoroughly in the Asiago-panko mixture. Press gently to ensure breading adheres.
05 - Place coated chicken pieces on prepared baking sheet, spacing them apart. Lightly spray tops with cooking spray or drizzle with olive oil for extra crispiness.
06 - Bake in preheated oven for 18-20 minutes, turning once halfway through, until chicken is golden brown and internal temperature reaches 165°F.
07 - Allow to cool slightly before serving. Serve with dipping sauce, over salads, or in wraps.
