Preheat oven to 350 convention or 400 deg F for non-convection
Line a sheet pan with non-stick foil
Pat chicken dry with a paper towel and cut into 1 inch nuggets. Place into a large bowl and sprit with olive oil, stirring to make sure all pieces are hit with a light coating of the oil.
Sprinkle salt and paprika over chicken and used clean or gloved hands to massage the salt and paprika into the chicken. Make sure that all pieces are covered with the paprika, adding more as necessary to ensure complete coverage.
Add in the breadcrumbs and us hands to evenly coat all pieces of chicken. Make sure that all pieces are evenly coated and sprinkle in more breadcrumbs as necessary.
Spray the sheet pan with a coating of oil. Arrange the coated nuggets on the foil-lined sheet pan, making sure that the pieces do not touch. If your pan is too crowded, the nuggets will steam and not get crispy, so get another pan if necessary. Spritz the nuggets with more oil. Do not saturate, just a nice even coating.
Bake the nuggets for 12-15 minutes, until browned and crispy. Use an instant read thermometer to make sure the internal temperature has reached 165 deg.
These are best when served immediately, but can be re-heated in a toaster oven or conventional oven. Reheating in the microwave is not recommended.
