• Preheat oven to 425 degrees F.

Prepare Coatings

• Add 1 Tablespoon mayonnaise and 1 teaspoon dijon mustard to a shallow bowl or plate. Mix together. Preparing both before coating chicken will save you from washing your hands an extra time or two.
• Prepare panko coating by adding ¼ cup of panko crumbs, ¼ teaspoon smoked paprika, and ⅛ teaspoon garlic salt to a shallow mixing bowl. Stir together. Press down to crush panko with a spoon or your hand. This will help your coating be more even. Spread into an even layer in bowl.

Prepare Pan

• If desired, place baking mat on baking sheet. Place oven safe cooling rack on baking sheet. Spray with cooking spray.

Prepare Chicken

• Place chicken on cutting board, with towel or plastic wrap over it. Press down chicken with heavy cast iron skillet-into about 1 inch thick piece. Or use meat tenderizer. Pat chicken dry with a clean towel or paper towel, if needed.
• Place chicken in mayonnaise and dijon mixture. Cover all sides with mixture.
• Transfer to panko mixture. Press chicken into mixture, then flip and press other side. Cover all sides with panko mixture so it's all covered.
• Place on rack on baking sheet. Spray top of chicken with cooking spray. Add frozen potatoes to rack if desired. You can also add large pieces of vegetables too. Watch vegetables as cooking times may be different.
• Bake until internal temperature of thickest part of chicken reaches 165 degrees F. This might take 8-12 time for nuggets, 20-25 time for chicken pounded to be about 1 inch thick, and 30-40 minutes for a regular chicken breast.
• Let rest for about 5 minutes before enjoying. Serve with sides and a dipping sauce, if desired.