baked chicken nuggets

The BEST crisp-tender chicken nuggets that are completely oven baked! Serve with ketchup, honey mustard or Ranch!

1 ½ pounds boneless skinless chicken breasts or chicken thighs, cut into 1-inch chunks
1 tablespoon Ranch Seasoning and Salad Dressing Mix
¼ teaspoon cayenne pepper, optional
Kosher salt and freshly ground black pepper
¾ cups all-purpose flour
for the buttermilk mixture
1 cup buttermilk
1 large egg
for the cornflake mixture
1 ½ cups cornflake crumbs
⅓ cup freshly grated Parmesan
3 tablespoons canola oil
Kosher salt and freshly ground black pepper, to taste

Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a large bowl, combine chicken, Ranch Seasoning and Salad Dressing Mix, cayenne pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper; let sit for at least 30 minutes.
Working one at a time, dredge chicken in flour, dip into buttermilk mixture, then dredge in cornflake mixture, pressing to coat.
Place chicken in a single layer onto the prepared baking sheet and coat with nonstick spray.
Place into oven and bake until crisp and cooked through, about 13-15 minutes.
Serve immediately.