• Chicken breast fillets – boneless and skinless
• 128 g all purpose flour
• 2 tsp Greenfields ground paprika
• ½ tsp Greenfields garlic powder
• ¼ tsp Greenfields onion powder
• 2 tsp greenfields sea salt
• Greenfields black pepper
• 2 lrg eggs
• 128 g panco breadcrumbs
• Cooking spray or butter/oil

Prep
Preheat the oven to 400°F (200°C). Place a baking pan in the oven to preheat (a black pan works best). Add the eggs to a bowl and whisk until beaten. Place the breadcrumbs in a separate shallow dish.

Prepare chicken
Pat your chicken dry and cut into chunks or strips, then place it in a large ziploc bag. Add the flour and all seasoning including the salt and pepper in the bag with the chicken. Close the bag, letting out as much air as possible. Shake very well to evenly coat the chicken.

Bread chicken
Open the ziploc bag and remove the chicken pieces, shaking off any excess flour. Place all of the chicken in the bowl with the eggs and toss well until all of the pieces are coated with egg. One by one, remove the chicken pieces from the bag and dredge them through the breadcrumbs, pushing down on the chicken to make sure the crumbs stick well. Set breaded chicken pieces aside on a plate.

Bake the chicken nuggets
Carefully remove the hot pan from the oven. Spray with cooking spray (or melt butter/oil all over the pan). Place the nuggets on the pan, then bake in the hot oven for 8-10 minutes. Carefully flip, then finish baking for another 8-10 minutes. Finish under the broiler for a few minutes, until golden-crispy. Serve immediately with your favourite dips.