Tender chunks of chicken breast get a quick soak in a tangy milk-and-vinegar marinade, which keeps every bite juicy under that crisp, golden crust. The coating turns deeply savory with garlic powder, onion powder, and smoked paprika, all tossed with just enough olive oil to help the crumbs clump and crisp up beautifully in the oven. Baking on a wire rack instead of frying means the exterior gets shatter-crisp on all sides without a drop of oil splatter, and a flip halfway through ensures even browning. These come out deep golden, juicy in the middle, and perfectly seasoned — no dipping sauce required, though they're begging for one. It's a solid weeknight dinner that fits neatly into a gluten free kitchen, kid-approved and just as good dunked in ketchup as they are on their own.
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Preheat the oven to 425°F (220°C). Set a wire rack on a large baking sheet and set aside.
Cut the chicken breasts into roughly 1½-inch chunks, aiming for uniform pieces so they cook evenly.
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