Ingredients
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 1 cup panko (Japanese breadcrumbs)
- 1/3 cup grated Parmesan
- Coarse salt
- 1 tablespoon vegetable oil
- 1/2 cup all-purpose flour
- 3 large eggs, gently beaten
- Cooking spray
- Honey Mustard or Spicy Ketchup, for serving (see Cook's Notes below)
Directions
Preheat oven to 400 levels. Cut chicken into 2-inch pieces. Spread panko on the rimmed baking sheet and bake until golden brown, six to eight minutes. Transfer to some shallow dish, adding Parmesan and 1/2 teaspoon salt drizzle with oil and stir to mix.
Place flour and eggs in separate shallow dishes. Increase temperature to 450 levels.
Set a wire rack inside a rimmed baking sheet gently coatrack with cooking spray. In batches, coat chicken in flour, trembling off excess, dip in egg, then coat with panko, pressing to stick. Put on rack.
Bake until chicken is cooked through, 12 minutes, flipping midway through. Serve nuggets with sauce.
Cook's Notes
Honey Mustard
Combine 3 tablespoons Dijon mustard and a pair of tablespoons each mayonnaise and honey.
Spicy Ketchup
Combine 1/4 cup ketchup 3 tablespoons spicy chili sauce, for example Sriracha and a pair of tablespoons mayonnaise.
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