Baked Bang Bang Chicken

• 2 whole Boneless Skinless Chicken Breasts, Cut Into Bite Size Pieces
• 1- 1/2 cup Buttermilk
• 2 cups Flour
• 1- 1/2 cup Panko Bread Crumbs
• 1 teaspoon Garlic Salt
• 1/2 teaspoons Paprika
• 1/4 teaspoons Black Pepper
• 3 whole Eggs
• 1/2 cups Light Mayonnaise
• 1/2 cups Sweet Red Chili Sauce
• Rice, Optional, For Serving

1. Add the chicken and buttermilk into a large bowl, cover it with plastic wrap and place in the fridge for about 2 hours or so.
2. While the chicken is marinating, combine the flour, panko, garlic salt, paprika and black pepper on a large plate.
3. Give it a good stir.
4. Crack the eggs into a bowl and whisk.
5. Preheat the oven to 450 F and line a baking sheet with tin foil and place a wire cooling rack on top of that.
6. Set up an assembly line with the chicken, the bowl with the egg and then flour mixture at the end.
7. Take each piece of chicken and coat it in the egg, then in the flour mixture, then back in the egg and back in the flour mixture.
8. Give it a little pat so the breading sticks.
9. Place the breaded nuggets on the cooling rack and spray with non-stick cooking spray.
10. Bake in the oven for 7-8 minutes.
11. After that time, remove pan from the oven, flip the nuggets over and spray again with the cooking spray.
12. Bake for an additional 7-8 minutes.
13. While the chicken is baking, prepare your rice (if serving over rice) and combine the mayo and chili sauce in a small bowl.
14. When the nuggets are cooked, lay them on a bed of jasmine rice and drizzle with the Bang-Bang Sauce.
15. Enjoy!
16. Recipe adapted from: How Sweet It Is.

chicken breasts, buttermilk, flour, bread crumbs, garlic, paprika, black pepper, eggs, light mayonnaise, sweet red chili sauce, rice

Taken from tastykitchen.com/recipes/main-courses/baked-bang-bang-chicken/ (may not work)