Heat the oven to 425°F (220°C). Place a large, rimmed baking sheet inside to preheat. After 5–10 minutes, carefully remove and brush or spray with about 1 tablespoon oil. A hot, oiled pan = instant sizzle.

Pat chicken dry. Slice into even, bite-sized pieces—think slightly larger than a McNugget. Uniform size means even cooking and no sad overdone pieces.

In a bowl, whisk buttermilk and egg. Add a pinch of salt and pepper. Toss in the chicken and let it sit 10–20 minutes while you set up the coating.

In a shallow dish, combine breadcrumbs, Parmesan, smoked paprika, garlic powder, onion powder, salt, pepper, and optional cayenne. For extra crisp, whisk in 1 tablespoon cornstarch.

Shake excess marinade off each piece, then press into the crumb mixture. Really press—get those crumbs into every crevice. Set coated nuggets on a plate.

Arrange nuggets on the preheated, oiled sheet with space between them. Crowding = steaming. If needed, use two sheets.

Bake 10 minutes, flip, then bake 6–8 minutes more until browned and the thickest nugget hits 165°F internally. If you want extra crunch, broil 60–90 seconds at the end. Watch closely—browning turns to burnt fast, IMO.

Sprinkle a tiny pinch of salt while hot to pop the flavor. Serve with your favorite sauces and something green to pretend you're balanced.