Preheat your oven to 425F. Cut your chicken breasts into 1 inch cubes and season with salt and pepper.
Set up your breading station with 1 bowl for flour, 1 bowl for the egg wash, and 1 bowl panko with poultry seasoning mixed in.
Take each cube of chicken and dredge in flour, cover int he egg wash, coat in panko, then place on a cooling rack.
Repeat this process until the entire cooling rack is filled up, leaving about 1/2 inch or less in between each chicken cube. Bake for 15 minutes. While the chicken is baking, make your dipping sauces
Dipping Sauces
Squeeze about a half of a lemon into 1/2 cup of honey-Dijon mustard. Grate about 1/2 tsp of lemon zest and whip together; Cover and store in the fridge.
Chop your cooked bacon and stir into 1 cup of ranch salad dressing; cover and store in the fridge.
Stir 2 tbsp (more or less depending on the heat you can take) into 1/2 cup of hickory barbecue sauce; cover and store in the fridge.
When the chicken is done baking, serve in bowls with the condiments out for the whole family to enjoy!