spices such as Italian seasoning, dried oregano or thyme, paprika, garlic powder, cayenne, etc.optional
Preheat oven to 425 degrees F.
Cut the chicken into 1- 1.5 inch bite-sized pieces. Place in a bowl and drizzle with 1 tablespoon of the olive oil and coat evenly using a spoon.
Mix the remaining 2 tablespoons of the olive oil, breadcrumbs (1/3 cup), grated parmesan (2 tablespoons), kosher salt (1/2 teaspoon), black pepper (1/4 teaspoon), and any other seasonings you are using in a bowl until everything is well-coated in the oil.
Coat each piece of chicken evenly in the breadcrumb mixture, getting it as thick as possible and pressing it into the chicken so it sticks. Place on an ungreased rimmed baking sheet.
Bake for 8-10 minutes at 425 degrees F. Flip and bake for another 4-5 minutes, or until completely cooked through to 165 degrees F.
Serve with your favorite dipping sauce, such as ketchup, honey mustard, BBQ sauce, or marinara sauce.
Melted butter or another oil may be substituted for the olive oil.
The parmesan cheese may be substituted with 2 tbsp. more breadcrumbs for a dairy free version. Add more salt if you omit it.
Romano or asagio can be substituted for the parmesan
Pork rinds can be used for a low-carb version of breadcrumbs.
Chicken thighs may be substituted for breasts.
Use gluten-free breadcrumbs for a GF version.
If using seasoned breadcrumbs, omit the salt and pepper, if the breadcrumbs already have them included.
Make your own easy honey mustard dipping sauce by mixing 1/4 cup mayo, 2 tablespoons mustard, 2 tablespoons honey, and 1/2 tablespoon apple cider vinegar.
Freeze cooked chicken nuggets by flash freezing first on a baking sheet for 30 minutes, then transferring the flash frozen nuggets to an airtight bag for two months. Bake frozen nuggets on a baking sheet for 30 minutes at 350 degrees, flipping once halfway through.