Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups panko breadcrumbs
  • Nonstick olive oil cooking spray
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper*
  • 2 large eggs
  • 2 tablespoons almond milk (or milk of choice)
  • 1 pound boneless skinless chicken breast, cut into into 1 inch cubes

Instruction

  • Preheat oven to 400 degrees F.
  • Add panko breadcrumbs to a large baking sheet and spread out in an even layer. Spray breadcrumbs with nonstick olive oil cooking spray. Bake for 2 minutes, then stir breadcrumbs (or just give the pan a shake) and then bake for 2-3 minutes or until breadcrumbs are golden brown. Keep heat in the oven.
  • Transfer breadcrumbs to a medium bowl. Whisk in spices: salt, black pepper, onion powder, paprika, garlic powder and cayenne pepper. Set aside.
  • In a separate medium bowl, whisk together the eggs and almond milk. Set aside.
  • Line the large baking sheet with an oven safe wire metal rack. Spray with nonstick cooking spray.
  • Dip each chicken cube into the egg mixture, then use a tong to grab each chicken nugget and toss into the breadcrumb mixture to completely coat with breadcrumbs. Use tongs to transfer to the wire rack, placing about 1 inch apart.
  • Generously spray the tops of the chicken nuggets with nonstick spray. Bake in the oven for 15-20 minutes until cooked through and temp reaches 165 degrees F with a meat thermometer. Serves 4. Serve with BBQ sauce, honey mustard, ketchup or whatever sauce you’d like!