Ingredients:

  • 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch cubes
  • 1/2 tsp (3g) salt
  • 1/2 tsp (1g) black pepper
  • 1/4 tsp (1g) garlic powder
  • 1 large (50g) egg, beaten
  • 1 tbsp (15ml) milk or unsweetened almond milk
  • 1/2 cup (60g) whole-wheat panko breadcrumbs
  • 1/3 cup (30g) finely grated Parmesan cheese
  • 1 tsp (2g) onion powder
  • 1 tsp (2g) dried parsley
  • Olive oil spray

Instructions:

  1. Pat the chicken cubes dry with a paper towel. In a medium bowl, toss the chicken with salt, pepper, and garlic powder until evenly coated.
  2. Set up a dredging station with three bowls: Bowl 1 contains the beaten egg and milk; Bowl 2 contains the combined panko, Parmesan, onion powder, and parsley; Bowl 3 contains a small amount of extra panko for an optional thicker crust.
  3. Dip each piece of chicken into the egg mixture, then press firmly into the breadcrumb mixture until fully enveloped.
  4. For Oven Baking: Preheat oven to 400°F (200°C). Place nuggets on a parchment-lined sheet, lightly spray with olive oil, and bake for 12–15 minutes, flipping halfway through, until mahogany-colored.
  5. For Air Fryer: Arrange nuggets in a single layer and cook at 400°F (200°C) until golden brown and cooked through.