2large chicken breastscut into 1 ½ inch sized pieces
½cupdill pickle juice
½teaspoonall purpose seasoning blend
For the Coating
1cuppanko bread crumbs
½cupall purpose flour
Butter flavored non-stick cooking spray
Combine the pickle juice, oil, black pepper, garlic powder, salt and seasoning blend. Pour it over the chicken pieces, seal and refrigerate from 3 hours to overnight.
Preheat oven to 450. Spray a baking sheet well with cooking spray. Evenly spread the panko bread crumbs onto the prepared baking sheet and place in the oven while the oven is preheating. Watch them carefully and remove when the crumbs are golden, about 5 - 7 minutes. Let the crumbs cool, then pour into a shallow bowl and set aside.
Spray a large wire rack lightly with cooking spray, set aside.
In one shallow bowl, combine flour with ½ teaspoon salt, the paprika and onion powder. Stir to combine well. In another shallow bowl, beat two eggs until well beaten.
In the bread crumb bowl, stir together the crumbs with the parmesan cheese.
Dip each piece of chicken first into the flour mixture. Shake to remove excess coating. Then dip into the eggs, shaking to remove the extra egg. Then coat in the panko mixture.
Place the coated chicken onto the wire rack. Bake for 8 minutes, then flip the nuggets and bake for an additional 8 minutes or until the chicken is cooked through and no longer pink inside.