1-First Steps: Prep and Mix: Begin by preheating your oven to 375 degrees, which sets the stage for even baking. In a bowl, combine the 1 slice bread (or 1/4 cup Italian-style breadcrumbs) with the 3 tablespoons milk; let it soak for 2-3 minutes to create a panade that keeps things juicy. Add the 3/4 teaspoon garlic salt and 1/8 teaspoon black pepper, then mix by hand until it forms a smooth mixture.

2-First Steps: Prep and Mix: In a large bowl, gently mix the 1 lb ground chicken with this panade, being careful not to overmix so the nuggets stay tender. Scoop the mixture by tablespoonful and shape into nuggets this is a great spot to get the family involved.

3-Breading and Baking: On a plate, combine the 1 cup panko-style breadcrumbs, 1/4 cup finely grated Parmesan cheese, and 2 teaspoons dried parsley for the breading. Brush each nugget on both sides with the 1 whisked egg, then coat them thoroughly in the breading mixture and place on a baking sheet.

4-Breading and Baking: Brush the tops with half of the 3 tablespoons melted butter (or use canola oil spray for a lighter option). Bake for 7 minutes, then flip and brush with the remaining melted butter before baking for another 8 minutes. Let the nuggets rest for a few minutes this helps them firm up and makes them even tastier.

5-Alternative Cooking Methods: If baking isn't your thing, try frying: Heat 1 inch of vegetable or canola oil to 350 degrees in a heavy pot and fry the nuggets in batches for 2-3 minutes per side until golden brown, then drain on a wire rack. For an air fryer method, brush both sides with melted butter or spray with canola oil and air fry at 400 degrees for 8 minutes, flipping halfway. If you're baking from frozen, first flash freeze the unbaked nuggets on a plate for 1 hour, then store in a freezer-safe bag for up to 3 months; bake at 400 degrees for 15-18 minutes.