Ingredients

The following ingredients have 2 Servings
  • 1 1/2 lbs bonless skinless chicken breasts, (cut into even 1-inch cubes)
  • 2 cups panko bread crumbs
  • 2 Tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 3/4 tsp dried thyme
  • 1/4 tsp cayenne pepper ((optional))
  • Salt and freshly ground black pepper
  • 2 large eggs

Instruction

  • Preheat oven to 400 degrees. Set a large wire rack over an 18 by 13-inch baking sheet, spray rack with non-stick cooking spray.
  • Pour panko into a mound on a separate baking sheet, drizzle with olive oil and toss with fingertips to evenly moisten. Spread into an even layer (wiggle baking sheet to level as needed).
  • Bake in preheated oven 3 - 5 minutes until slightly toasted and golden brown (toss once halfway if needed, for even toasting). 
  • Remove from oven and scoop bread crumbs together in a mound in center, add paprika, garlic powder, thyme, cayenne pepper and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper). Toss mixture with a spatula.
  • In a bowl whisk together eggs with 1/4 tsp salt and 1/4 tsp pepper.
  • Dip chicken pieces (about a handful, 8 - 10 at a time) in egg, then transfer to panko mixture. Toss to coat, while pressing breadcrumbs so they stick well.
  • Transfer pieces to prepared wire rack, leaving a little space between pieces. Repeat process with remaining chicken (scoop panko back together in mound between batches).
  • Bake in preheated oven until center of chicken registers 165 on an instant read thermometer, about 15 - 19 minutes. Serve warm with a dipping sauce if desired.