Ingredients
Scale
- 1 lb Boneless Skinless Chicken Breasts cut into nugget size pieces
- 1 1/2 cup Panko Bread Crumbs
- 1/3 cup grated Parmesan
- 1/4 tsp Kosher Salt
- 1 tbsp Vegetable Oil
- 1/3 cup Flour
- 2 beaten Eggs
- Cooking spray
- Asian Chili Garlic Sauce
- 1/3 cup Ketchup
- 1 tbsp Chili Garlic Sauce (like Huy Fong)
Instructions
- Mix sauce ingredients and refrigerate.
- Preheat oven to 450.
- Combine panko, parmesan, salt and oil in a shallow dish and mix well.
- Put flour and eggs in separate shallow dishes.
- Place wire rack on baking sheet and spray with cooking spray to help avoid sticking.
- Dredge chicken in flour, then dip in egg and roll in panko before placing on rack. Repeat until tray is full.
- Bake about 15 minutes, turning chicken halfway.
