📋 Instructions

1. 1Heat the oven — Preheat your oven to 425°F (220°C) and set a rack in the upper-middle position. Line a sheet pan with parchment and coat it lightly with cooking spray.
2. 2Cut the chicken — Pat the thighs dry and cut them into 1 1/2-inch pieces, keeping them as even as possible. Toss the pieces with a pinch of the salt and set aside.
3. 3Set up the dredge — Set out three shallow bowls: flour in the first, beaten eggs in the second, and panko mixed with Parmesan, garlic powder, smoked paprika, pepper, and remaining salt in the third.
4. 4Bread each piece — Roll each piece in flour, shake off the excess, dip it in egg, then press firmly into the panko mixture until fully coated. Place on the prepared pan with space between each nugget.
5. 5Drizzle and bake — Drizzle the olive oil evenly over the nuggets, then bake at 425°F (220°C) for 16 to 18 minutes. They are done when the crust is deep golden brown and an instant-read thermometer in the thickest piece reads 165°F (74°C).
6. 6Check the crunch — Listen for a dry, crackly tap when you nudge a nugget with a spatula; a soft thud means they need 2 more minutes. Let them rest on the pan for 3 minutes before serving.
7. 7Warm the dip — While they rest, stir together 1/4 cup mayonnaise, 2 tablespoons Dijon mustard, and 1 tablespoon honey for a quick honey mustard. Serve the nuggets hot with the dip alongside.