A great family meal with crunchy parmesan crust and soft chicken bites.
Preheat the oven to 220C.
Cut the chicken breasts into even, bite sized chunks (I use scissors).
Put into a large bowl with the greek yoghurt and coat well.
In another bowl, mix the breadcrumbs, Parmesan, paprika, garlic powder and salt and pepper.
Roll each piece of yoghurt coated chicken into the breadcrumbs mixture and coat well.
Place each piece onto a baking sheet covered with baking paper (don't overcrowd them, you may need two baking trays).
Give each nugget a little drizzle of oil (if you had one you could use an oil spray, which would work brilliantly).
Bake in the oven for about 20 minutes or until crispy and golden all over (they may take a little longer depending on your oven).
Whilst they are baking make each of the sauces by mixing the ingredients for each one together in a small bowl.
Serve with the dips.
Note 1 - Greek Yoghurt
If you can get it, I do think thick Greek Yoghurt works best for this as it's so thick, it acts like glue for the breadcrumbs. If you only have natural yoghurt, you can try it but they won't stick quite as well and you may need to reduce the amount you use a little.
Note 2 - Panko Breadcrumbs
I use Panko (Japanese breadcrumbs) as they are SO crunchy and lush. Regular breadcrumbs or homemade breadcrumbs will work fine too.
Note 3 - Paprika
You can substitute this for Smoked Paprika, Chilli Flakes, a reduced amount of Cayenne Pepper, or anything similar to give these Popcorn Chicken pieces a little kick and colour.
Note 4 - Oil
Vegetable, sunflower or olive oil is fine. This step is important as it makes the nuggets crispy. If you had a spray bottle of oil this would be AMAZING for doing this (I didn't have one).