Ingredients:

  • 2 kg Boneless, Skinless Chicken Breast, trimmed
  • 1 tsp Fine Sea Salt
  • ½ tsp Black Pepper, freshly ground
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • ½ cup All-Purpose Flour
  • Pinch of salt and pepper (for flour)
  • 3 Large Eggs
  • 1 tbsp Whole Milk (or water)
  • 2 cups Panko Breadcrumbs
  • ½ tsp Dried Oregano (or mixed Italian herbs)
  • 2 tbsp Grated Parmesan Cheese (optional)
  • 2 tbsp Olive Oil (or flavourless vegetable oil) or non-stick cooking spray

Instructions:

  1. Prep the Chicken: Cut the chicken breasts into uniform, bite-sized nugget shapes (roughly 3-4 cm pieces). Pat the pieces thoroughly dry with kitchen roll—this is critical for coating adhesion.
  2. Season the Meat: Place the cut chicken in a bowl. Sprinkle with salt, pepper, garlic powder, and paprika. Toss gently until every piece is evenly coated.
  3. Set Up the Oven: Preheat your oven to 220°C (425°F, or Fan/Convection 200°C/400°F). Line a baking sheet with parchment paper and place a wire rack on top. Lightly spray the rack with oil.
  4. Assemble the Breading Stations: Prepare three shallow dishes: Dish 1: All-Purpose Flour, salt, and pepper; Dish 2: Whisked eggs and milk/water; Dish 3: Panko breadcrumbs, oregano, and Parmesan cheese.
  5. Coat the Nuggets: Using an assembly line technique (one hand for wet, one for dry), coat each piece of chicken sequentially: a) Dredge lightly in flour, tapping off excess; b) Dip quickly in egg wash; c) Press firmly into the Panko mixture to ensure a thick, even crust.
  6. Chill (Do Not Skip!): Place the coated nuggets onto the prepared wire rack, ensuring they are not touching. Transfer the sheet to the refrigerator and chill for a minimum of 30 minutes to help the coating adhere during baking.
  7. Prepare for Baking: Lightly mist or brush the tops of the chilled nuggets with olive oil or cooking spray.
  8. Bake: Place the baking sheet in the preheated oven. Bake for 9 minutes.
  9. Flip and Finish: Remove the tray, carefully flip each nugget, and return to the oven for a further 9-11 minutes, or until the Panko is golden brown and the internal temperature reaches 74°C (165°F).
  10. Rest and Serve: Allow the nuggets to rest briefly (2-3 minutes) off the heat before plating. Serve piping hot with dipping sauces.