Panko Chicken Nuggets (with 2 Sauces)

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 2 boneless skinless chicken breasts
• 1 cup japanese-style bread crumbs
• 1/3 cup grated parmesan cheese
• 1/2 teaspoon coarse salt
• 1 tablespoon vegetable oil
• 1/2 cup all-purpose flour
• 3 large eggs, lightly beaten
• cooking spray
• honey mustard or spicy ketchup

Recipe

• 1 preheat oven to 400 degrees.
• 2 cut chicken into 2 inch pieces.
• 3 spread breadcrumbs on a rimmed baking sheet and bake until golden brown, about 6-8 minutes (remember to keep a close eye on them!).
• 4 transfer breadcrumbs to a shallow dish, then add parmesan and 1/2 teaspoon salt; drizzle with oil and stir to combine.
• 5 place flour and eggs in separate shallow dishes.
• 6 increase oven temperature to 450 degrees.
• 7 set a wire rack in a rimmed baking sheet; lightly coat rack with cooking spray.
• 8 in batches, coat chicken in flour, shaking off excess, dip in egg, then coat with breadcrumbs, pressing to adhere.
• 9 place chicken pieces on rack and bake until cooked through, 12 minutes, flipping halfway through.
• 10 for honey mustard sauce: combine 3 tbsp dijon mustard and 2 tbsp each of mayonnaise and honey.
• 11 for spicy ketchup: combine 1/4 ketchup, 3 tbsp spicy chili sauce (sriracha), and 2 tbsp mayonnaise.