Panko Chicken Nuggets (With 2 Sauces) - cooking recipe

Ingredients

2 boneless skinless chicken breasts
1 cup Japanese-style bread crumbs
1/3 cup grated parmesan cheese
1/2 teaspoon coarse salt
1 tablespoon vegetable oil
1/2 cup all-purpose flour
3 large eggs, lightly beaten
cooking spray
honey mustard or spicy ketchup

Preparation

Preheat oven to 400 degrees.
Cut chicken into 2 inch pieces.
Spread breadcrumbs on a rimmed baking sheet and bake until golden brown, about 6-8 minutes (remember to keep a close eye on them!).
Transfer breadcrumbs to a shallow dish, then add parmesan and 1/2 teaspoon salt; drizzle with oil and stir to combine.
Place flour and eggs in separate shallow dishes.
Increase oven temperature to 450 degrees.
Set a wire rack in a rimmed baking sheet; lightly coat rack with cooking spray.
In batches, coat chicken in flour, shaking off excess, dip in egg, then coat with breadcrumbs, pressing to adhere.
Place chicken pieces on rack and bake until cooked through, 12 minutes, flipping halfway through.
FOR HONEY MUSTARD SAUCE: Combine 3 tbsp dijon mustard and 2 tbsp each of mayonnaise and honey.
FOR SPICY KETCHUP: Combine 1/4 ketchup, 3 tbsp spicy chili sauce (Sriracha), and 2 tbsp mayonnaise.