1 1/2 to 2lbsboneless, skinless chicken breasts, cut into 1-inch pieces or chicken tenders
1egg, lightly beatenor liquid egg replacement
1 1/2cupsPanko breadcrumbs or gluten-free breadcrumbs
1/4cupground flax seed (flax meal)
Preheat oven to 425 degrees. Place a cooling rack/baking rack on top of a sheet pan and set aside.
Place chicken pieces in a large bowl. Sprinkle the cornstarch over the top and mix to coat the chicken. Pour beaten egg over the chicken and stir to coat.
In a large bowl or in a large zip-top plasic bag, add breadcrumbs, flax, hemp seeds, salt, garlic powder, and paprika and mix to combine. Drizzle the oil over the breadcrumb mixture. Mix and rub the oil into the breadcrumbs to distribute the oil as evenly as you can through the mixture.
Using tongs, transfer 5 to 6 pieces of chicken to the breadcrumb mixture. Toss the pieces around to coat them on all sides. You can press the breadcrumbs in if you'd like to get them to adhere even better. One by one, grab the coated pieces with tongs (or your fingers) and give them a little shake to knock off any excess crumbs and place the chicken on the baking rack. Continue process with the remaining chicken pieces.
Bake until breadcrumbs are golden brown and chicken is cooked through, about 15 minutes.If making chicken nuggets ahead, reheat them in a 400 degree oven/toaster oven until warm, 5 to 10 minutes. You can also microwave them to reheat, but they will not be as crispy.