Preheat your oven to 400 degrees and spray a large baking sheet with olive oil spray.
To a large plastic bag, add the flour, onion powder, garlic powder, paprika, pepper, and salt. Shake the bag up a little to stir everything up and then add the chicken to the bag. Seal up the bag and then give it a good shake to evenly coat the nuggets in the flour and spices.
Grab 2 shallow bowls. In the first bowl, add the 3 eggs and whisk them up. In the second bowl, stir together the panko breadcrumbs and the parmesan cheese.
One at a time, remove a nugget from the bag and dip into the egg, coating all sides. Shake off the excess egg and then place into the breadcrumb-cheese mixture. Press the crumbs onto the nugget so that it’s well coated.
Place breaded nugget onto the prepared baking sheet. Repeat until all of the nuggets are breaded. Space them out on the baking sheet so that the air can circulate and the nuggets can crisp up. Use 2 baking sheets if you have to.
Lightly spray the tops of the nuggets with the olive oil spray (or lightly drizzle with olive oil). Place into the oven and bake for 15 minutes.
After 15 minutes, flip the nuggets and lightly spray with the olive oil one last time. Return to the oven and cook for another 10 minutes.
After 10 minutes, your nuggets should be fully cooked (should have an internal temp of 165 degrees). OPTIONAL: before removing, I’d highly recommend setting your oven broiler to low and letting the nuggets crisp up for a couple minutes. Watch carefully so they don’t burn.
Remove from the oven and serve with your favorite sauces. Enjoy!!
Reheating: Store any leftovers in a plastic bag in the refrigerator. To reheat, pop the nuggets into a preheated oven at 375 degrees until hot and crispy. You can also store leftovers in an air-tight bag (or container) in the freezer. I’d recommend flash-freezing the nuggets on a baking sheet for a half hour first and then placing into a bag (that way they won’t stick when frozen). To reheat from frozen, put into a preheated oven at 375 degrees and cook until hot and crispy.