For the nuggets:

1. Into a bowl, combine the breadcrumbs and the milk. Set aside for 5 minutes to soak.
2. Into a large bowl, combine the ground chicken, eggs, soaked breadcrumbs and seasoning. Gently mix to combine, be sure to break apart the lumpy breadcrumbs.
3. Line a baking sheet with a parchment paper and spray with cooking spray. Spread the chicken mixture evenly at about 1/2 inch thick. Much easier to do this with damp hands.
4. Lay another sheet of parchment paper on top of the chicken mixture and freeze until firm but not frozen, about 75-90 minutes.
5. Remove from the freezer and gently peel the parchment paper on top. Now we are ready to make the dino cutouts. Give the dino cutter a spray to prevent sticking.

For the breading:

Use 3 separate containers for the flour, egg-milk mixture and breadcrumbs. Combine the seasoning and divide evenly to the flour and breadcrumbs. Mix to combine

Dip each dino nugget into the flour, shake off excess flour then add it to the milk-egg mixture. Let it drip then dip it into the breadcrumbs. Shake off excess and repeat with the remainder nuggets.

Cooking:

Heat about an inch of oil in a skillet until it reaches 350F and fry the nuggets for about 4 minutes on each side. Alternatively, you can cook them in an air-fryer at 375F for 14 minutes, flipping halfway. Be sure to give them a good spray first.

Enjoy.