• Cut each boneless, skinless chicken breast into strips and then into cubes. Set aside.
• In a wide, shallow bowl, combine panko, crushed hot Cheezits, garlic powder, paprika, cayenne pepper, black pepper, and salt. Set aside.
• In a second bowl, whisk together the eggs and sriracha sauce (or hot sauce).
• Put the flour in a third bowl.
• Coat the chicken pieces with flour, followed by the egg mixture, and finally the breadcrumbs mixture. Place them on a piece of parchment paper.

Oven Baked

• Preheat the oven to 375˚F with the baking stone in it.
• Carefully place the nuggets on a preheated baking stone and spray them with olive oil. If you don’t have a baking stone, you can place them on a parchment lined baking sheet instead.
• Bake them in the oven at 375˚F for 16-19 minutes, flipping them halfway through cooking and spraying both sides with olive oil.

Air Fryer

• Preheat the air fryer to 350˚F. Place half of the coated chicken nuggets in a single layer in the greased air fryer basket and spray them with olive oil.
• Bake at 350˚F for 3 minutes and then flip them over and lightly coat with olive oil spray.
• Continue baking for an additional 3-9 minutes or until the chicken reaches an internal temperature of 165˚F.
• Repeat with the remaining chicken nuggets.

Pan Fried

• Heat one tablespoon of butter and one tablespoon of olive oil in a large skillet over medium-low heat.
• Place half of the coated chicken nuggets in the pan in a single layer, making sure not to overcrowd the pan.
• Fry them over medium-low heat for 4-5 minutes.
• Flip them over and fry for an additional 4-5 minutes or until the chicken is fully cooked.
• Repeat with the remaining spicy chicken nuggets.