Baked Chicken Nuggets

Ingredients

• ●680 g (1½ lbs) boneless, skinless chicken breasts or thighs
• ●120 g (1 cup) all-purpose flour
• ●2 large eggs
• ●2 Tbsp milk
• ●180 g (2 cups) panko breadcrumbs
• ●60 g (½ cup) finely grated Parmesan (optional, adds flavor and crunch)
• ●1 tsp garlic powder
• ●1 tsp onion powder
• ●1 tsp smoked paprika
• ●1 tsp fine sea salt
• ●½ tsp black pepper
• ●Cooking spray or olive oil

Method

1. Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper and place a wire rack on top. Spray the rack with cooking spray.
2. Cut the chicken into 1-inch bite-sized pieces. Pat dry with paper towels — this helps the coating stick.
3. Set up a breading station with three shallow dishes:
4. Dish 1: flour seasoned with ½ tsp salt
5. Dish 2: eggs whisked with milk
6. Dish 3: panko mixed with Parmesan, garlic powder, onion powder, paprika, remaining ½ tsp salt, and pepper
7. Working in batches, dredge each chicken piece in flour (shake off excess), dip in egg (let excess drip off), then coat thoroughly in the panko mixture. Press the crumbs on firmly. Place on the wire rack.
8. Spray the tops of the nuggets lightly with cooking spray (or drizzle with a little olive oil).
9. Bake 15-18 minutes until golden brown and the internal temperature reaches 74°C (165°F). No flipping needed.
10. *Dipping sauces:** Honey mustard (equal parts honey and Dijon), BBQ, ranch, or ketchup — all from this series, of course.
11. *Storage:** Refrigerator for 4 days. Freeze on a sheet pan in a single layer, then transfer to a zip-top bag for up to 3 months. Reheat from frozen at 204°C (400°F) for 10-12 minutes.