Baked chicken nuggets. Perfect for freezer stash. These nuggets are crispy on the outside and tender on the inside.
Soak chicken in milk. Let it sit in the fridge for 1 hour up to overnight.
Shake the milk off of the chicken and season with salt and pepper.
Preheat the oven to 400 F. Meanwhile, heat a large pan over high heat. Add olive oil and panko bread crumbs. Toast until slightly browned, stirring constantly.
In a bowl, whisk eggs. Add all-purpose flour and water. Whisk to combine. In a shallow dish, spread toasted panko bread crumbs.
Dip the seasoned chicken pieces into the egg-flour-water mixture. Take out one piece at a time and roll on panko using chopsticks. Place on a parchment-paper-lined baking sheet in a single layer.
Bake for 17~20 minutes based on your oven.