Preheat and prepare: Set your oven to 200°C (180°C fan) or 400°F. Line a large baking tray with baking paper — this step is non-negotiable for easy cleanup. The paper should look crisp and flat against the tray.

Cut the chicken: Pat the chicken dry with kitchen paper. Cut into bite-sized pieces, roughly 3-4cm each. You want them uniform so they cook evenly. The pieces should feel slightly firm and not slippery.

Set up the coating station: In a shallow bowl, mix the flour, garlic powder, paprika, salt, and pepper. In a second bowl, beat the eggs until they’re a uniform pale yellow and feel slightly thick when you lift the fork. In a third bowl, combine the panko breadcrumbs, Parmesan, and olive oil, rubbing the oil through with your fingertips until the crumbs feel slightly damp and clump together.

Coat the chicken: Working one piece at a time, dip the chicken into the seasoned flour, shaking off any excess — you want a thin, even dusting. Then dip into the egg, letting any drip off. Finally, press firmly into the breadcrumb mixture, ensuring every surface is covered. The nugget should look dry and textured, not wet or patchy.

Arrange on the tray: Place each coated nugget on the lined tray, leaving a 2cm gap between each piece. If they’re touching, they’ll steam rather than crisp. You should hear a faint rustle from the breadcrumbs as you set them down.

Bake until golden: Bake for 15-18 minutes, flipping halfway through. At the 10-minute mark, the kitchen will smell toasty and savoury. When done, the nuggets should be deep golden brown and the coating should feel firm and crisp to a light touch. The chicken should reach an internal temperature of 74°C.

Rest briefly before serving: Let the nuggets sit on the tray for 2 minutes — this lets the coating set completely. They should feel crunchy when you pick one up, and the centre should be steaming and juicy.