2poundsboneless skinless chicken breasts or tenders
Adjust the oven rack to the center position and preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper; set aside.
In a gallon-sized plastic baggie, measure the dried breadcrumbs, salt, garlic powder, onion powder, paprika, and pepper. Seal the bag and shake to combine. Add oil to the bag, seal again, and shake until well-incorporated.
Cut the chicken into 1- to 1 1/2-inch chunks. Add half of the chicken chunks to the bag of seasoned breadcrumbs. Seal the bag and gently shake, turning the bag to make sure that all of the nuggets are evenly coated. Use tongs to remove each nugget from the bag, shaking excess coating back into the bag, and arrange the nuggets on the prepared baking sheet (close but not touching). Repeat with the remaining chicken chunks.
Bake for 18 to 22 minutes or until the chicken nuggets are completely cooked through but not overdone. Serve warm with Honey Mustard Dipping Sauce or your favorite dipping sauce.
You may use homemade breadcrumbs (I think dry breadcrumbs made from stale bread work better than moist, fresh breadcrumbs) or store-bought breadcrumbs (I try to find a brand with natural ingredients). I typically make this recipe with plain whole wheat breadcrumbs, but sometimes I use Panko breadcrumbs for crunchier nuggets. However, since Panko breadcrumbs are coarser, you may have to use more Panko crumbs for the same amount of coverage.
Feel free to tweak the herbs and spices to change up the flavor of your nuggets.
You may multiply the breading recipe as desired and then divide it between the corresponding number of freezer baggies. Squeeze out the air and store in the freezer for homemade Shake 'n Bake any time!