Chicken Nuggets

Ingredients

• 1 1/2 lbs bonless skinless chicken breasts, cut into even 1-inch cubes
• 2 cups panko bread crumbs
• 2 Tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 3/4 tsp dried thyme
• 1/4 tsp cayenne pepper, optional
• Salt and freshly ground black pepper
• 2 large eggs

Directions

1. Heat the oven to 400 degrees. Place a large wire rack on top of an 18 by 13-inch baking sheet, then coat the rack with non-stick cooking spray.
2. Put the panko in a pile on another baking sheet. Drizzle the olive oil over it, then use your fingertips to toss the crumbs until they are evenly moistened. Shake the pan as needed to spread the crumbs into a level layer.
3. Toast the panko in the hot oven for 3 – 5 minutes, just until it turns lightly golden; if it seems to be browning unevenly, stir it once partway through. Take the pan out, gather the crumbs into a mound in the center, and add the paprika, garlic powder, thyme, cayenne pepper, plus salt and pepper to taste, about 3/4 tsp salt and 1/4 tsp pepper. Mix everything together with a spatula.
4. In a bowl, whisk the eggs with 1/4 tsp salt and 1/4 tsp pepper.
5. Working with about a handful of chicken at a time, roughly 8 – 10 pieces, dip the chicken into the egg mixture, then move it into the seasoned panko. Toss to cover each piece, pressing the crumbs on so they adhere.
6. Arrange the coated chicken on the prepared rack, leaving a little room between the pieces. Continue with the rest of the chicken, gathering the panko back into a mound between batches.
7. Bake until the chicken reaches 165 in the center when checked with an instant read thermometer, about 15 – 19 minutes. If you’d like, bring them to the table warm with a dipping sauce.