½ teaspoon salt, 2 Chicken breasts, boneless and skinless
Toast panko breadcrumbs in a skillet over low heat.
1 ½ Cups Panko breadcrumbs
In a large, shallow bowl mix panko,remaining salt and seasoning
½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon Italian seasoning
Put flour in another shallow dish and eggs into a third dish
½ cup flour, 2 eggs
Set up a a baking sheet with a baking rack on top. Lightly spray baking rack with a non-stick spray.
Dredge each piece of chicken into flour, dip into egg, and then into panko mixture.
Place on baking rack.
Bake at 400°F for 10-12 minutes. Test one piece to ensure it is cooked through. If not fully cooked, place back in oven for a few additional minutes.
Notes
Brown breadcrumbs first - You don't want to skip this step. The breadcrumbs need to be browned first, or they will look underbaked when they come out of the oven.
Use a baking rack - Place the baking rack over a cookie sheet. Lightly spray the baking rack so the chicken doesn't stick. The baking rack allows air to circulate on both sides of the chicken which helps promote crispy chicken!
Uniform pieces - Try to keep the nuggets about the same size. This can be challenging because the chicken isn't even all over. Just do the best you can. This helps ensure all the pieces are done at the same time.
Leave some space - Don't overcrowd the baking rack. You don't want the pieces of chicken touching each other.
For younger children - Or others not wanting the big crunch you get from the panko breadcrumbs, use a regular dried breadcrumb instead.
Check the temperature - Check the temperature on one of your thickest nuggets with an instant read thermometer. Chicken needs to reach 165°F.