Panko Chicken Nuggets

I couldn't believe how many nuggets could be cut from one chicken breast (as in, what's cooking above)!
They were nice 1" or so, bite-size morsels.

Have a plate of flour, a bowl with a beaten egg + tsp water, a bowl with panko bread crumbs.

First, sprinkle the chicken liberally with your favorite dried seasoning. I went for an Italian blend of herbs.
Then dust on some flour to coat.
Dip into egg.
Put in panko bowl and coat.
Put on plate.

Coat the bottom of a heavy skillet with olive oil (1/4" so you cook the sides, too).
Heat oil over medium/medium high, until a drop of water spits.
Cook chicken in batches, using tongs to turn. Remember to use clean tongs once they are cooked. Try not to turn them until the first side is very golden brown.
Place cooked nuggets onto paper towels to drain.

Serve as is, with Sweet Baby Ray's bbq sauce and/or honey.

I like to have them over a garden salad with Italian dressing.

They can be made ahead and refrigerated. Reheat in the toaster oven at 375º for 10 minutes.