Get the chicken nugget flavor you love, minus the "funky" stuff.INGREDIENTS:For the chicken:1 pound boneless skinless chicken thighs1 teaspoon garlic powderSalt and pepper, to tasteFor the dredge:1/2 cup all-purpose flour2 large eggs, whisked3/4 cup plain panko, baked1/3 cup plain fine bread crumbs2 tablespoons nutritional yeast (or grated parmesan)2 tablespoons melted butterSalt and pepper, to tasteDipping sauce:2 tablespoons dijon mustard2 tablespoons mayo2 tablespoons honeySTEPS:1.) Preheat oven to 400 degrees. Spread panko across a baking sheet and bake for a few minutes, until golden brown (be careful not to burn). Set aside to cool.2.) In a food processor, add chicken and chicken ingredients and blend until the mixture becomes a paste and set aside.3.) Prep the dredge station: flour in one dish, eggs in another dish, and panko, fine bread crumbs, nutritional yeast, salt, pepper, and butter combined in another dish. Scoop about 2 tablespoons of chicken and form into nuggets.4.) Heat the oven to 350 degrees. Coat each nugget in flour, then dip into eggs, and into the crumbs. Place on a wire rack and bake for about 15 to 20 minutes, or until crispy and cooked in the center.5.) Mix the sauce ingredients together and dip away!For more amazing shows & recipes download the Tastemade App: http://link.tastemade.com/HE7m/1cY7XuVWaA___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade