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1
Preheat oven to 425 degrees F and grease a baking sheet with oil.
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2
Season the breadcrumbs with parmesan cheese, oregano, sesame seeds, pollo seasoning, half of the smoked paprika, and chopped garlic clove (if not using garlic powder).
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3
Set aside.
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4
Season the flour with garlic powder (if not using fresh garlic), remaining smoked paprika, sea salt, and freshly ground black pepper.
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5
Set aside.
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6
Set up the seasoned breadcrumbs, eggs beaten with hot sauce, and seasoned flour stations, each with their own plate (I used a bowl for the flour to minimize mess).
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7
Working in batches of 5-7 nuggets, lightly coat in flour, shake off all excess, then transfer to eggs.
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8
(I found it easiest to use one hand for the flour, one hand for the egg.)
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9
Let all excess egg drip off before transferring to breadcrumbs to coat.
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10
(After transferring the chicken from the egg to the breadcrumbs, I washed my hands and then coated the nuggets in crumbs.)
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11
From the breadcrumbs place the nuggets directly on the greased baking sheet.
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12
I just used my olive oil mister for this and it worked great.
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13
I sprayed the baking sheet and over the nuggets.
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14
(If just using oil, I would put about a tablespoon rubbed all over the baking sheet, place the chicken nuggets on and flip so each side has some oil before going into the oven.
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15
When you flip halfway through baking, you can determine if you need a little more oil.)
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16
Bake for 15-18 minutes, flipping halfway through.
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17
Let cool on a wire rack for about 2 minutes to achieve optimal crispness.
