You could be finger-licking loving these in about 30 minutes! Crispy bites of chicken coated in a savory crunch coat of Panko and spices. Perfect for dipping!
- 1 large egg
- 1/3 cup buttermilk* or mix 1/3 cup low fat milk with 1 tsp white vinegar and let sit for 5 minutes
- 1 pound boneless chicken breast or tenders cut into bite size pieces
- 1 ½ cups Panko bread crumbs
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1 teaspoon oregano
- Salt and pepper to taste
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Preheat oven to 450 degrees. Cover a cookie sheet with aluminum foil. Put in the oven for several minutes to heat up the pan.
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Whisk together egg and buttermilk. Add chicken pieces and let sit while you prepare the coating
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Combine Panko breadcrumbs, paprika, onion powder, oregano, salt and pepper in shallow dish.
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Remove pan from oven and coat surface with spray oil.
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Dredge chicken pieces in crumb mixture, coating completely. Gently shake off excess, and place on pan. Spray tops of chicken with spray oil.
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Bake chicken for 15-18 minutes. Chicken will be golden brown and no longer pink in the center. Internal temperature should read 165 degrees Fahrenheit with a digital kitchen thermometer.
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Serve warm with dips such as honey mustard, barbecue sauce, ketchup, or ranch dressing.