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1
Add the chicken and buttermilk into a large bowl, cover it with plastic wrap and place in the fridge for about 2 hours or so.
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2
While the chicken is marinating, combine the flour, panko, garlic salt, paprika and black pepper on a large plate.
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3
Give it a good stir.
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4
Crack the eggs into a bowl and whisk.
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5
Preheat the oven to 450 F and line a baking sheet with tin foil and place a wire cooling rack on top of that.
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6
Set up an assembly line with the chicken, the bowl with the egg and then flour mixture at the end.
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7
Take each piece of chicken and coat it in the egg, then in the flour mixture, then back in the egg and back in the flour mixture.
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8
Give it a little pat so the breading sticks.
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9
Place the breaded nuggets on the cooling rack and spray with non-stick cooking spray.
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10
Bake in the oven for 7-8 minutes.
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11
After that time, remove pan from the oven, flip the nuggets over and spray again with the cooking spray.
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12
Bake for an additional 7-8 minutes.
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13
While the chicken is baking, prepare your rice (if serving over rice) and combine the mayo and chili sauce in a small bowl.
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14
When the nuggets are cooked, lay them on a bed of jasmine rice and drizzle with the Bang-Bang Sauce.
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15
Enjoy!
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16
Recipe adapted from: How Sweet It Is.
