Preheat your oven to 400 degrees Fahrenheit. This step is crucial for getting that nice golden color on your nuggets.
Cover a baking sheet with foil and place a wire rack on top. This allows the heat to circulate evenly around the chicken as it bakes, making it crispy all around.
Pat the boneless skinless chicken breasts dry, then cut them into 1½-inch pieces. This size ensures even cooking and makes them perfect for dipping.
In a medium bowl, sprinkle the chicken pieces with salt and pepper to taste. Then, pour in the buttermilk and mix well to coat each piece. Let it sit for a moment to absorb the flavors.
In a shallow dish, combine panko breadcrumbs, parmesan cheese, and Italian seasoning. Mix thoroughly to ensure an even blend of flavors.
In separate shallow dishes, place all-purpose flour, melted butter, and lightly beaten eggs. You’ll have four stations ready for coating!
Using a mesh strainer, take the chicken out of the buttermilk, letting the excess drip off back into the bowl. This prevents sogginess.
Now, it’s time to coat! Take a piece of chicken, dredge it in the flour, shaking off the excess. Then dip it into the butter, followed by the eggs, and finally into the breadcrumb mixture. Place it on the wire rack.
Repeat this process with all the chicken pieces, ensuring they are well-coated.
Once all the chicken is on the rack, place the baking sheet in the middle rack of the oven. Bake for 20 to 30 minutes, turning the nuggets halfway through to ensure even browning.
After about 30 minutes, check for doneness. The nuggets should be golden brown, crispy, and cooked through. If you prefer them extra crispy, switch the oven setting to broil for a few minutes, watching closely to avoid burning.
