If using chicken breasts, cut into 1-inch cubes. Pat dry with paper towels and season with salt, pepper, and any other spices you want.

In three separate shallow dishes, place flour, beaten eggs with 1-2 tbsp milk added, and breadcrumb mixture.

Dredge chicken pieces in flour, shaking off any excess. Dip in egg mixture, allowing any excess to drip off. Then coat thoroughly in breadcrumbs.

Line a small baking pan with foil and lightly grease with oil or non-stick spray. Arrange nuggets in a single layer, not overcrowded. Brush tops lightly with oil.

Place the baking pan in the preheated toaster oven, centered on the rack. Toast at 425°F for 8-12 minutes, flipping halfway through.

Remove nuggets when the outer coating is crispy and golden brown. Allow to rest for 2 minutes before serving warm with desired sauces.