Chicken Nuggets (Oven Baked)

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• 1 1/2 lbs bonless skinless chicken breasts, (cut into even 1-inch cubes)
  Ingredient note

  Source: 1 1/2 lbs bonless skinless chicken breasts, (cut into even 1-inch cubes)
• 2 cups panko bread crumbs
  Ingredient note

  Source: 2 cups panko bread crumbs
• 2 Tbsp olive oil
  Ingredient note

  Source: 2 Tbsp olive oil
• 1 tsp paprika
  Ingredient note

  Source: 1 tsp paprika
• 1 tsp garlic powder
  Ingredient note

  Source: 1 tsp garlic powder
• 3/4 tsp dried thyme
  Ingredient note

  Source: 3/4 tsp dried thyme
• 1/4 tsp cayenne pepper (optional)
  Ingredient note

  Source: 1/4 tsp cayenne pepper (optional)
• As Needed Salt
  Ingredient note

  Source seasoning: Salt and freshly ground black pepper
• As Needed black pepper
  Ingredient note

  Source seasoning: Salt and freshly ground black pepper
• 2 each large eggs
  Ingredient note

  Source: 2 large eggs

1. Preheat oven to 400 degrees. Set a large wire rack over an 18 by 13-inch baking sheet, spray rack with non-stick cooking spray.
2. Pour panko into a mound on a separate baking sheet, drizzle with olive oil and toss with fingertips to evenly moisten. Spread into an even layer (wiggle baking sheet to level as needed).
3. Bake in preheated oven 3 - 5 minutes until slightly toasted and golden brown (toss once halfway if needed, for even toasting).
4. Remove from oven and scoop bread crumbs together in a mound in center, add paprika, garlic powder, thyme, cayenne pepper and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper). Toss mixture with a spatula.
5. In a bowl whisk together eggs with 1/4 tsp salt and 1/4 tsp pepper.
6. Dip chicken pieces (about a handful, 8 - 10 at a time) in egg, then transfer to panko mixture. Toss to coat, while pressing breadcrumbs so they stick well.
7. Transfer pieces to prepared wire rack, leaving a little space between pieces. Repeat process with remaining chicken (scoop panko back together in mound between batches).
8. Bake in preheated oven until center of chicken registers 165 on an instant read thermometer, about 15 - 19 minutes. Serve warm with a dipping sauce if desired.