Baked Chicken Finger Nuggets and Dipping Sauce

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 � cup panko breadcrumbs
• 1/3 cup grated Parmesan
• Kosher salt
• Freshly ground pepper
• 1/3 cup all-purpose flour
• 1/8 tsp garlic powder
• 2 large eggs, beaten
• cooking oil spray

Directions

1. Preheat your oven to 400 degrees. Cut chicken breasts into bite sized pieces, no large than 2 inches. Spread panko breadcrumbs on a rimmed baking sheet and bake until golden brown, about 6 minutes. Pour panko into a shallow dish and stir in Parmesan and a sprinkle of pepper.
2. Set up your dredging station with one dish for flour (seasoned with a sprinkle of salt & pepper and the garlic powder), another dish for eggs, and then your cheesy panko. Bump up your oven to 450 degrees.
3. Place wire racks over a large baking sheet and lightly spray with cooking oil. (The racks help the heat to circulate around the nuggets, making them crispy all over.) In small batches, coat chicken in flour, shaking off excess, then dip in the egg, then cover with panko by patting to adhere. Place the nuggets on the wire racks.
4. Bake until the chicken is cooked through, about 12 minutes. Serve with dipping sauces.

Dipping Sauces

Spicy Ketchup

1. Mix together � ketchup (go wild, pick up some organic ketchup), 3 tbsp sriracha or chili sauce, 2 tbsp mayo, and a sprinkle of cracked pepper.
2. Honey Mustard
3. Mix 3 tbsp Dijon, 2 tbsp mayo, 2 tbsp organic raw honey, and sprinkle of cracked pepper.