Preheat your oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top if available, helping air circulate evenly for a crisp coating.

Cut chicken breasts into even bite-sized pieces. Pat them dry with paper towels to remove moisture, which helps the coating stick better and creates a crispier outer layer.

Place chicken pieces in a bowl. Add salt, pepper, garlic powder, onion powder, and paprika. Toss well until every piece is evenly coated with seasoning for full flavor.

Prepare three bowls. Add flour to the first, whisk eggs with milk in the second, and mix breadcrumbs with spices in the third for a complete dredging setup.

Coat each chicken piece in flour first. Press lightly so it sticks well. Shake off excess flour before moving to the next step to avoid clumping.

Dip the floured chicken into the egg mixture. Let excess drip off naturally. This layer helps the breadcrumbs stick firmly and creates a solid base.

Roll the chicken in the breadcrumb mixture. Press firmly so crumbs stick well on all sides. This thick coating ensures a crunchy texture after baking.

Place coated nuggets on the prepared baking sheet in a single layer. Leave space between each piece and drizzle lightly with olive oil for even browning.

Bake for 12 minutes, then flip each nugget carefully. Continue baking for another 10 to 13 minutes until golden brown, crispy outside, and fully cooked inside.

Check internal temperature reaches 165°F. Remove from oven and let nuggets rest for a few minutes before serving to keep them juicy and perfectly crisp.