Go ahead and crank up your oven to 400°F (200°C).

Place a non-stick skillet over medium heat and toss in the panko breadcrumbs. Stir them around for 30–60 seconds until they turn lightly golden and start to smell toasty and delicious.

Pour them into a medium bowl, whisk in the salt and your seasoning(garlic powder, onion powder, smoked paprika, ground black pepper, dried parsley), then set it aside for later!

In another medium bowl, whisk together the eggs and milk until nice and smooth—this will help everything stick later! Set that bowl aside for now.

Next, grab a large baking sheet, line it with an oven-safe wire rack, and give it a good spray with nonstick cooking spray so nothing sticks while baking.

Now for the fun part! Take one chicken cube at a time and dip it into the egg mixture—let the extra drip off so it’s not too soggy. Then use tongs to roll it around in the breadcrumb mixture until it’s fully coated and crispy-looking. Pop each nugget onto the wire rack, making sure to leave about an inch of space between them so they bake up nice and golden all around.

Give the tops of your chicken nuggets a good spray with nonstick olive oil spray—this helps them get extra crispy in the oven! Bake them for 15–20 minutes, or until they’re golden brown and fully cooked.

Want to be sure they’re done? Stick a meat thermometer into one—you're looking for 165°F (74°C).

Serve these golden nuggets hot with your favorite dipping sauce—BBQ, honey mustard, ketchup, you name it!

Want to take the crispiness up a notch? Try pan-frying them in a little neutral oil over medium heat until they’re beautifully golden and cooked through. Yum!