Ingredients:

  • 5 lbs boneless, skinless chicken breast, cut into nugget shapes
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ½ cup whole wheat flour
  • 2 large eggs, lightly beaten with 1 tablespoon of water
  • 1 cup Panko breadcrumbs (whole grain preferred)
  • ¼ cup finely grated Parmesan cheese
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil (for misting)

Instructions:

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Set up three shallow dishes for dredging.
  2. In a medium bowl, toss the chicken pieces with salt, pepper, and smoked paprika.
  3. Dish 1: Place the whole wheat flour. Dish 2: Place the egg wash. Dish 3: Thoroughly combine the Panko breadcrumbs, grated Parmesan, oregano, and garlic powder.
  4. Working one piece at a time, dredge the chicken sequentially: first in the Flour (shaking off excess), second in the Egg Wash (letting excess drip off), and third, press firmly into the Panko Mixture until fully coated.
  5. Place the coated nuggets on the prepared baking sheets, ensuring they do not touch. Lightly spray or brush the tops of all the nuggets with olive oil.
  6. Bake for 10 minutes. Carefully flip the nuggets.
  7. Return to the oven for another 8–12 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is deep golden brown.
  8. Transfer immediately to a wire cooling rack for 5 minutes to rest and allow the base to crisp before serving.