📖 Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This is crucial for easy cleanup and even cooking!
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. I like to use freshly ground pepper – it makes all the difference!
3. In a separate bowl, whisk together 2 large eggs with 2 tablespoons of milk or water. This is your egg wash – it helps the breading stick!
4. In another bowl, place 2 cups of breadcrumbs. I find panko works well too, but regular bread crumbs are fine.
5. Cut 1.5 pounds of boneless, skinless chicken breasts into 1-inch pieces. Make sure they're roughly the same size so they cook evenly.
6. Dip each chicken piece in the flour mixture, ensuring it's fully coated. Shake off any excess flour.
7. Next, dip the floured chicken into the egg wash, making sure each piece is completely submerged. Let any excess drip off.
8. Finally, coat the chicken in the breadcrumbs, pressing gently to help them adhere. Make sure all sides are covered; you don't want any naked chicken!
9. Arrange the breaded nuggets on the prepared baking sheet, leaving some space between each nugget. Don't overcrowd the sheet, or they won't crisp up properly.
10. Bake for 20-25 minutes, or until the nuggets are golden brown and cooked through. A meat thermometer should read 165°F (74°C).
11. While the nuggets bake, prepare your dipping sauces! (See sauce recipes below)
12. Remove the nuggets from the oven and let them rest for a few minutes before serving. Serve immediately with your choice of dipping sauces!