Crispy Asiago Chicken Nuggets

Hey, you!

Yes, you!

I have something special to share with you.

It is fun.

It makes me all tingly.

You too? Oh good, I thought I was a little strange there for a second.

It is crunchy.

And cheesy too!

It's name is kinda fancy.

Which again makes me tingly and giggly.

Stop staring at me with those googly eyes!

It is called Crispy Asiago Chicken Nuggets.

They warm my heart.

Crispy Asiago Chicken Nuggets
Serves: 2- 4 ( or one hungry woman)

Ingredients:
4 Boneless, Skinless Chicken Breasts
3 cups Buttermilk
2 cups Panko Bread Crumbs
1 cup Seasoned Regular Bread Crumbs
1/3 cup Flour
1/2 cup Freshly Grated Asiago Cheese
1 teaspoon Garlic Salt
1 teaspoon Paprika
1/2 teaspoon Coarse Ground Black Pepper

Honey Mustard:
1/2 cup of Dijon Mustard
1/4 cup Honey
Mix together and season with black pepper and a little cayenne pepper if you like it hot.

Directions:
2-24 hours before serving, cut chicken breasts into nugget-like chunks. Season with the salt and pepper then add to a bowl and pour buttermilk over top. Let soak for at least 2 hours or overnight.
When ready to bake, heat oven to 450 degrees F. Line a baking sheet with aluminum foil, then lay a wire rack on top and spray with non-stick spray.
Add bread crumbs, flour, cheese, garlic powder and paprika to a bowl and mix thoroughly. Remove each nugget directly from the buttermilk to the bread crumb mixture and coat, then set on the wire rack. Repeat with the rest, then spritz each nugget with olive oil or non-stick spray.
Bake for 7-10 minutes, then remove pan from oven and gently flip each nugget with kitchen tongs and spritz again with oil or spray. Bake for 7-10 minutes more, then serve hot with honey mustard.

Adapted from here.