Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly oil the sheet.

Crack the egg into a shallow bowl and beat until smooth.

In a separate shallow bowl, combine the 3/4 cup panko crumbs, 1 teaspoon garlic powder, 1 teaspoon Italian herbs, and 1/2 teaspoon kosher salt; stir to mix evenly.

Working with one piece at a time, dip a chicken chunk into the beaten egg, turning to coat completely, then transfer it to the panko mixture. Press the breadcrumbs onto all sides of the chicken so it is fully coated. Repeat until all chicken pieces are coated.

Arrange the coated chicken pieces on the prepared baking sheet in a single layer with a little space between each piece.

Lightly spray each nugget with cooking oil spray.

Bake in the preheated oven for 18–20 minutes, flipping once about halfway through for even browning, until the coating is golden and the chicken is cooked through (internal temperature 165°F or juices run clear).

Remove from the oven and let the nuggets rest for 1–2 minutes before serving.