1/4 cup buffalo sauce (plus more for drizzling at the end)
2 cups gluten free panko breadcrumbs
1 tablespoon avocado oil
1 teaspoon salt
1 teaspoon garlic powder
¼ teaspoon black pepper
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon dried chives
2 teaspoons dried dill
Preheat the oven to 400 degrees.
Cut the chicken breast into nugget sized pieces.
Add the eggs, almond milk, and buffalo sauce to a mixing bowl and whisk until well combined. Add the chicken pieces to the mixing bowl and stir until well combined.
Add the panko breadcrumbs to a food processor and pulse until fine, two or three times.
Pour the breadcrumbs into a mound on a large baking sheet lined with parchment paper. Add a tablespoon of avocado oil to the breadcrumb mound and stir until the oil is well incorporated.
Spread the breadcrumbs into a single layer on the baking sheet and bake at 400 degrees for 10-12 minutes until golden brown.
Transfer the toasted breadcrumbs to a shallow bowl, then add in the seasoning and spices. Stir until well the seasonings and breadcrumbs are well combined.
Grease a wire baking rack and place it over a sheet pan lined with parchment paper.
Remove a few of the chicken pieces from the egg mixture, around six to eight pieces at a time, and transfer to the breadcrumb mixture. Use your fingers to toss the chicken in the breadcrumbs until well coated, pressing the breadcrumbs into the chicken to help them stick.
Transfer the coated chicken to the wire rack. Bake the chicken nuggets at 400 degrees for 15-18 minutes until golden brown and a meat thermometer reads 165 degrees.
Drizzle with extra buffalo sauce and serve with ranch or bleu cheese dressing!