1-First, preheat your oven to 400 degrees F to get it ready for toasting those breadcrumbs.

2-Then, spread the panko breadcrumbs evenly on a large baking sheet and give them a spritz with nonstick olive oil cooking spray before baking for 2 minutes. Stir or shake them, and bake for another 2-4 minutes until they’re golden brown, keeping the oven on for the next steps.

3-Next, transfer the toasted breadcrumbs to a bowl and mix in the salt, black pepper, onion powder, paprika, garlic powder, and cayenne pepper if you’re adding some heat. In another bowl, whisk the eggs and almond milk together to create your binding mixture. Line a large baking sheet with a wire rack and spray it generously with cooking spray to ensure even crisping.

4-Now, dip each chicken cube into the egg mixture, then coat it completely in the breadcrumb mix for that perfect crunch. Place the coated pieces on the wire rack, spacing them about 1 inch apart, and spray the tops with cooking spray. Bake them for 15-20 minutes until the chicken reaches 165 degrees F inside, making sure it’s cooked through and juicy.

5-Finally, pull them out and let them cool a bit before serving with your go-to dipping sauces like BBQ sauce or honey mustard. This whole process takes just 20 minutes prep and 15 minutes cook time, totaling 35 minutes, so it’s perfect for a quick family dinner. Remember, using a wire rack helps air circulate for crispiness on all sides, just like in our banana bread recipe where even baking makes a difference.