Preheat the oven to 200 degrees celsius (fan-forced).
Place the panko crumbs onto a baking paper lined baking tray and cook in the oven for approximately 5-10 minutes or until lightly golden (give the tray a shake every few minutes). Set the panko crumbs aside in a bowl to cool.
Increase oven temperature to 210 degrees celsius (fan-forced).
Shape the chicken mince into nuggets (about 1 tablespoon in size).
Finely grate the parmesan cheese and add it to the cooled panko crumbs along with the chicken stock powder and mix through.
Place the plain flour into a bowl.
Crack the eggs into a separate bowl and beat well.
Line a baking tray with baking paper.
One at a time, coat the chicken nuggets in the plain flour (shake off any excess), then the egg mixture and finally the panko crumb mixture.
Place crumbed nuggets onto a baking paper lined baking tray.
Spray lightly with cooking oil and bake for approximately 12-14 minutes or until golden, crunchy and cooked through. Turn the nuggets over halfway through the cooking time.