16ouncesboneless skinless chicken breasttrimmed and cut into bite sized pieces
4egg whites
2tablespoonsflour
1teaspoonkosher salt
1/2teaspoonfresh cracked black pepper
1/4cupItalian seasoned bread crumbs
1/2cupPankoJapanese-style bread crumbs
olive oil sprayNon-stick
olive oil spraypropellant free - I used my Misto
Instructions
Preheat oven to 425°. Prepare a baking sheet by lining with aluminum foil and spraying with non-stick cooking spray.
Prepare three medium sized bowls: add flour, salt and pepper in the first bowl stir to combine. Put egg whites in the second bowl. Combine the panko and Italian bread crumbs in the third bowl and mix with a fork.
Place several pieces of chicken into the flour and toss to lightly coat with flour.
One piece at a time dip chicken into egg whites and then into bread crumb mixture.
Place chicken nuggets on baking sheet without letting them touch. Once the baking sheet is filled with nuggets, lightly spray with olive oil.
Bake for 8-12 minutes (until the nuggets are golden brown on the bottom side). Flip nuggets over, lightly mist with olive oil and bake for another 3-5 minutes.
Remove from oven and serve with your favorite dipping sauces.