2 boneless skinless chicken breasts
1 cup buttermilk (optional)
1/2 cup flour
2 teaspoons milk
1/2 cup plain bread crumbs
3/4 cup Panko breadcrumbs
1 teaspoon granulated garlic
1 teaspoon smoked paprika (or regular paprika)
1 teaspoon black pepper
1/4 cup light extra virgin olive oil
Salt to taste
Cut the chicken breasts into bite size chunks; about 1 inch or inch and a half. Place the chicken in a zip seal bag with the buttermilk. Marinate the chicken in the refrigerator for 30 -60 minutes; this step is optional.
Place the flour, garlic, paprika and pepper in another zip seal bag; set aside. Beat the eggs and the milk in a medium size bowl; set aside. Mix together the bread crumbs in a medium size bowl; set aside.
When ready to bread the chicken, remove from the buttermilk and place a few pieces of chicken at a time in the bag of flour and seasonings; shake to coat. Remove and tap off any excess; dip each piece into the egg wash then roll in the bread crumbs and lay out on a sheet pan or large plate. When finished, place in the refrigerator for at least 30 minutes or up to several hours. (This will set the breading and keep it from falling off while baking)
Preheat oven to 375 degrees
Pour the olive oil onto a heavy baking sheet with edges and coat the entire bottom of the pan. Place the pan in the oven for 1 minute to heat. Place the nuggets onto the pan and return to the oven for 15 minutes; remove and turn the nuggets over, return to the oven for an additional 5-7 minutes or till cooked through.
Place the nuggets on paper towels for a minute before serving; plate and salt to taste. Serve with your favorite BBQ Sauce or Honey Mustard
Makes about 24 nuggets