Panko Chicken Nuggets (With 2 Sauces)

This recipe is from Martha Stewart. I thought these were going to wind up being a little bland, but they are so tasty! I want to note that the recipe says to bake the Panko for 6-8 minutes, however the first time I did this they turned black and smoked up my kitchen! I am certain my oven was at the recommended temperature (400 degrees) because I have an oven thermometer in there. So, just be sure you use caution and keep a very close eye to avoid burning the life out of your breadcrumbs.

• Ready In: 27 mins
• Serves: 4

Ingredients

• 2  boneless skinless chicken breasts
• 1  cup  Japanese-style bread crumbs
• 1⁄3 cup  grated parmesan cheese
• 1⁄2 teaspoon coarse salt
• 1  tablespoon  vegetable oil
• 1⁄2 cup all-purpose flour
• 3  large eggs, lightly beaten
•  cooking spray
•  honey mustard or   spicy ketchup

Directions

1. Preheat oven to 400 degrees.
2. Cut chicken into 2 inch pieces.
3. Spread breadcrumbs on a rimmed baking sheet and bake until golden brown, about 6-8 minutes (remember to keep a close eye on them!).
4. Transfer breadcrumbs to a shallow dish, then add parmesan and 1/2 teaspoon salt; drizzle with oil and stir to combine.
5. Place flour and eggs in separate shallow dishes.
6. Increase oven temperature to 450 degrees.
7. Set a wire rack in a rimmed baking sheet; lightly coat rack with cooking spray.
8. In batches, coat chicken in flour, shaking off excess, dip in egg, then coat with breadcrumbs, pressing to adhere.
9. Place chicken pieces on rack and bake until cooked through, 12 minutes, flipping halfway through.
10. FOR HONEY MUSTARD SAUCE: Combine 3 tbsp dijon mustard and 2 tbsp each of mayonnaise and honey.
11. FOR SPICY KETCHUP: Combine 1/4 ketchup, 3 tbsp spicy chili sauce (Sriracha), and 2 tbsp mayonnaise.