Baked Chicken Nuggets

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Whoo these were good. They were kind of fussy to make, only because it's sort of annoying to have to dip each one in all this stuff. Whatever, they're worth it. Just make sure the pieces are big enough that you don't have to do a TON of them. You could do chicken fingers like this, but they're fun to eat like nuggets.

2 boneless, skinless chicken breasts
1 cup panko (Japanese breadcrumbs - guess what, I didn't have any. So I put a piece of bread or a hamburger bun in the food processor instead. I try to keep panko around, but I didn't have any, and these worked just fine).
1/3 cup grated Parmesan
salt
1 tbsp vegetable oil
1/2 cup all-purpose flour
3 large eggs, lightly beaten
cooking spray
honey mustard for dipping (recipe to follow)

Preheat oven to 400. Cut chicken into 2 inch pieces. Spread panko or breadcrumbs on a rimmed baking sheet and bake until golden brown, 6-8 min (yeah right they'll burn - keep an eye on them). Transfer to a shallow dish, then add parmesan and 1/2 tsp salt; drizzle with oil and stir to combine. Place flour and eggs in separate shallow dishes. Increase oven temperature to 450 degrees.

Set a wire rack in a rimmed baking sheet; lightly coat rack with cooking spray. In batches, coat chicken in flour, shaking off excess, dip in egg, then coat with panko, pressing to adhere. Place on rack. Bake until chicken is cooked through, 12 minutes, flipping halfway through (ok you don't 100% have to flip them). Serve with sauce which is:

Honey Mustard:
Combine 3 tbsp Dijon mustard, and 2 tbsp each mayo and honey.

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