Preheat oven to 375˚F. Line a baking tray with parchment paper.
In a shallow bowl, combine panko, parmesan cheese, and dried parsley and set aside.
In a small bowl, whisk egg and set aside.
In a medium bowl, combine chicken, Panko, sour cream, salt, garlic powder, and pepper, being careful to not overmix.
Using a 1½ Tablespoon scoop or spoon, create 20 equal chicken portions and place on a cutting board (or plate).
Lightly press to shape a nugget and brush the top with egg. Place nugget, egg side down, in the breading mixture and brush with egg again. Coat each nugget with breading mixture, gently pressing the breading in. Gently shape and place on the baking tray. Spray with oil or cooking spray.
Bake for 12-16 minutes, or until nuggets reach an internal temperature of 165°F, flipping and spraying after 8 minutes.
Optional: Broil for 2-3 minutes to lightly brown if desired.
Remove from the oven and allow to cool for 2-3 minutes. Serve with your favorite dips!
Notes
Freeze uncooked nuggets on a parchment lined baking tray, separate from each other. Once frozen, transfer to zippered freezer bags and freeze for up to 3 months.
To cook frozen nuggets, place on a baking tray and allow to thaw for a few minutes. Add 3-5 minutes to the regular baking time.
Leftover chicken nuggets will keep in an airtight container in the refrigerator for up to 3 days. Or they can also be frozen in zippered freezer bags for up to 3 months. Simply reheat until warmed through in the oven or air fryer.