1-Getting Started with Prep Work: First off, cut the 2 chicken breasts into small cubes and season them with salt and sugar. I like to pop them in the fridge for about 30 minutes; it helps the chicken firm up and makes the coating stick better. While that’s chilling, preheat your oven to 400°F (that’s about 204°C) and coat a sheet pan or rack with cooking spray olive oil works wonders for crispiness.

2-Setting Up Your Dredging Station: Next, grab three bowls: one for the dry mix, one for the wet. In the first bowl, combine 1 ½ cups flour, 1 tablespoon powdered sugar, 2 tablespoons garlic powder, 1 tablespoon paprika, 1 tablespoon chili powder, 1 ½ teaspoons salt, and 1 ½ teaspoons pepper. In the second, whisk together 1 ½ cups milk and 2 eggs. This setup is key for that double coating that gives you those crispy baked popcorn chicken bites we all love.

3-Coating and Arranging the Chicken: Take the chilled chicken pieces and coat them first in the flour mixture, then dip into the egg and milk mix, and back into the flour for that extra crunch. Arrange them evenly on your prepared pan, and give the tops a spritz of cooking spray. I find that this step really locks in the flavors and texture, making for a healthy snack that’s still fun to eat.

4-Baking to Perfection: Bake for 15 to 20 minutes, flipping halfway through and spraying again for even browning. You’ll know it’s done when the chicken hits an internal temperature of 165°F (74°C) and looks crispy and golden brown. The whole process takes about 15 minutes prep and 15 to 20 minutes cook time, for a total of 30 to 35 minutes perfect for a quick weeknight meal.