Baked Chicken Breast Nuggets Recipe

• 1 1/2 cups buttermilk
• 2 teaspoons paprika
• 2 teaspoons granulated sugar
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 pound boneless, skinless chicken breasts
• 1 1/2 cups breadcrumbs (not panko)
• 1 teaspoon Italian Seasoning, or any combination of dried thyme, oregano, rosemary, and basil
• Olive oil, for drizzling

1. Whisk together the buttermilk, paprika, sugar, salt, and pepper.
2. Set aside.
3. Cut the chicken breasts in half lengthwise.
4. Cut each strip crosswise into 2-inch pieces (you should end up with about 24 pieces).
5. Place the chicken in a 1-gallon zipper-top storage bag.
6. Add the reserved buttermilk mixture, seal, and shake until the chicken pieces are coated.
7. Lay the bag flat on a baking sheet or platter and refrigerate at least 2 hours or, for best flavor, overnight.
8. Heat the oven to 450 degrees F and arrange a rack in the middle.
9. Line a baking sheet with parchment paper.
10. Spread out the breadcrumbs on a large plate or platter, add the Italian Seasoning or dried herbs, and mix to combine.
11. Drain the chicken pieces in a colander.
12. Dredge the pieces one by one in the breadcrumb mixture, making sure all the surfaces are coated.
13. Arrange the pieces on the prepared baking sheet in a single layer, making sure the pieces dont touch.
14. Drizzle with olive oil.
15. Bake until the chicken is cooked through and golden brown, 10 to 12 minutes.
16. Serve immediately.

buttermilk, paprika, sugar, kosher salt, freshly ground black pepper, chicken breasts, breadcrumbs, italian seasoning, olive oil

Taken from www.chowhound.com/recipes/chicken-breast-nuggets-31765 (may not work)