ATK Toaster-Oven Chicken Nuggets

Pound chicken between 2 sheets of plastic to uniform ¾-inch thickness as needed. Cut each breast diagonally into thirds, then cut each piece into thirds. Dissolve sugar and 3 tablespoons salt in 2 quarts cold water in large container. Add chicken, cover, and let brine for 15 minutes.

Meanwhile, toss panko with oil in bowl until evenly coated. Microwave, stirring frequently, until light golden brown, about 5 minutes. Transfer to shallow dish and let cool slightly. Whisk eggs, flour, onion powder, garlic powder, 1 teaspoon salt, and pepper together in second shallow dish.

Line large rimmed baking sheet with parchment paper. Remove chicken from brine and pat dry with paper towels. Working with several chicken pieces at a time, dredge in egg mixture, letting excess drip off, then coat with panko mixture, pressing gently to adhere; transfer to prepared sheet. Freeze until firm, about 4 hours. (Frozen nuggets can be transferred to zipper-lock bag and stored in freezer for up to 1 month.)

TO COOK NUGGETS: Adjust toaster oven rack to middle position, select air-fry or convection function, and heat oven to 400 degrees. Set small wire rack in small rimmed baking sheet and spray rack with vegetable oil spray. Place desired number of nuggets on prepared rack, spaced evenly apart, and cook until chicken registers 160 degrees and nuggets are crispy, 18 to 23 minutes. Serve.