Put fast food nuggets to shame. Parmesan and panko give chicken that cravable, crucial crust that you know so well. Marinara or little homemade honey mustard would make for great dipping.
8 boneless skinless chicken breast tenders
salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, lightly beaten
1 cup panko crumbs or unseasoned dry bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup butter, melted
Preheat oven to 400 degrees F.
Coat a large baking sheet with cooking spray. Slice chicken into bite sized pieces. Season both sides of chicken with salt and black pepper.
Place flour in a shallow dish. Place eggs in a separate shallow dish.
Combine panko crumbs and Parmesan in a third shallow dish.
Dip chicken first in flour, then in the egg and then panko crumb mixture. Transfer chicken to the prepared baking sheet and drizzle lightly with melted butter. Bake for 25 to 30 minutes, or until chicken is golden brown and cooked through.
Remove the panko chicken nuggets from the oven and serve with marinara sauce or your favorite dipping sauce.
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