Ingredients:

  • 500 g (1.1 lbs) Boneless, skinless chicken breast, trimmed, cut into nugget shapes
  • 1 tbsp Olive oil
  • ½ tsp Fine sea salt
  • ¼ tsp Black pepper
  • 2 large Eggs, lightly beaten
  • 1 tbsp Milk or water (optional)
  • 30 g (¼ cup) All-purpose plain flour
  • 100 g (1 ½ cups) Panko breadcrumbs
  • 30 g (¼ cup) Freshly grated Parmesan cheese
  • 1 tsp Smoked paprika
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
  • ¼ tsp Dried thyme or oregano
  • Cooking spray or 1 tbsp olive oil (for misting)

Instructions:

  1. Prep the Chicken: Pat the chicken breasts dry. Cut them into bite-sized, irregular nugget shapes. Toss the pieces with 1 tbsp of olive oil, salt, and pepper.
  2. Set Up the Breading Station: Arrange three shallow dishes in a line. Dish 1: Flour. Dish 2: Eggs (lightly whisked with milk/water). Dish 3: Panko, Parmesan, smoked paprika, garlic powder, onion powder, and dried herbs (mix thoroughly).
  3. Preheat & Prep Pan: Preheat the oven to 200°C / 400°F. Line a baking sheet with parchment paper. If using a wire rack, place the rack on the sheet.
  4. Flour Dusting: Take one chicken piece, dust it lightly in the flour (Dish 1), shaking off the excess.
  5. Egg Wash: Dip the floured chicken piece into the egg wash (Dish 2), ensuring it’s coated completely. Let excess drip off briefly.
  6. Panko Press: Transfer the wet piece immediately into the Panko mixture (Dish 3). Press down firmly to ensure the crumbs adhere tightly to all surfaces.
  7. Arrange and Chill: Place the coated nuggets on the prepared baking sheet (or rack), ensuring they do not touch. Transfer the tray to the fridge and chill for a minimum of 30 minutes to set the coating.
  8. The Crisp Step: Lightly mist the chilled nuggets with cooking spray or a drizzle of olive oil.
  9. Bake: Place the tray in the preheated oven. Bake for 10 minutes.
  10. Flip: Turn the nuggets over gently and return to the oven for another 8–10 minutes, or until deeply golden brown and cooked through.
  11. Check Doneness: Verify with a meat thermometer that the internal temperature reaches 74°C / 165°F.
  12. Rest and Serve: Remove from the oven, let rest for 2 minutes, and serve immediately with your favorite dips.