1. Preheat oven to 400°F.
2. Spread panko breadcrumbs on baking sheet, spray or drizzle with oil, and toast 2-4 minutes until golden. Keep oven on.
3. Mix toasted breadcrumbs with Parmesan, parsley, kosher salt, black pepper, onion powder, paprika, garlic powder, and cayenne (if using).
4. Soak bread in milk 2-3 minutes, add garlic salt, and mix to form panade. If using breadcrumbs, add extra milk.
5. Gently combine ground chicken and panade without overmixing.
6. Shape mixture into nuggets or cut chicken breast into 1-inch cubes.
7. Line baking sheet with wire rack, spray or oil.
8. Dip nuggets in egg mixture, then coat with breading; place 1 inch apart on rack.
9. Spray or brush tops with cooking spray or melted butter.
10. Bake 15-20 minutes until cooked through (165°F internal temp).
11. Let rest before serving with desired sauces.