I dumped about a cup of flour on a piece of foil and added a teaspoon each of Penzey's Mural of Flavor and Garlic Powder. I don't add any salt.
Next, I used my immersion blender to scramble 5 eggs in a bowl and lined it up next to the flour mixture.
Then I dumped a cup of panko crumbs on another piece of foil. I ultimately ended up using about 3/4 of a 6 oz. box.
I put the chopped chicken in a bowl and line everything up in order on the counter: chicken, flour, egg, panko. Then I took a small bit of chicken, rolled it in the flour, dipped it in egg, and rolled it in panko. You want to be careful not to make the nuggets too big because it's harder for them to cook evenly.
I cook my nuggets in a little fryer that I happen to have but they could easily be cooked in skillet with oil or even simply baked on the cookie tray. My fryer is little so I can only cook 4 or 5 nuggets at a time. If any nuggets are large, I have to check to make sure they are cooked through because the coating browns up quickly, sometimes before the nugget is properly cooked.
Here are the tasty little morsels. I put them in a glass pan and put them in a warm oven until we were ready to go to the banquet. For a dipping sauce, I mixed together some honey and regular mustard. They were a hit with the boys and were gobbled up in no time.
One of the mothers set up a a candy station, in school colors, with little bags to fill. All in all, a nice way to finish up the season. Daniel has one more year to go and he was voted captain for next season.