(optional) In a bowl, add chicken and cover with milk. Let it marinate in the fridge for 1 hour up to overnight. This step is to tenderize the meat.

When ready to bake, pat dry the chicken with paper towels. Cut the chicken into bite-sized pieces.

Preheat the oven to 200 C. Meanwhile, heat a large pan over high heat. Add oil and panko bread crumbs. Toast until slightly browned, stirring constantly. When the panko has cooled down, mix in parmesan cheese.

In a large bowl, beat the eggs. Add salt, garlic powder, onion powder, paprika, all-purpose flour, and water. Whisk to combine.

In a separate small bowl, place a cup of the panko-cheese mixture. Using a small bowl makes it easier to get the chicken coated. Save the remainder for when the panko in the bowl gets soggy.

Line a full-size baking sheet with parchment paper. Use two half-size sheets if you don't have a large baking sheet.

Add the chicken pieces to the egg mixture and toss. Take out one piece at a time, shake off the excess egg mixture, and dip the chicken into the panko mixture. Then, place the nugget in a single layer on the baking sheet. When the panko mixture in the bowl gets soggy, mix in some dry mixture.

Spray oil on top of the nuggets. Bake for 20 minutes or until cooked through.

For storing, let the nuggets cool down. Place them on a tray in a single layer and freeze for a couple of hours. Move the nuggets into an air-tight container and freeze for up to 3 months.

For reheating, air fry at 180 C for 8~10 minutes. Alternatively, bake at 190 C for 10~15 minutes until hot.