Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

Cut the chicken breast into bite-sized pieces for poppers, or into finger sized strips for chicken fingers. Place the cut chicken onto parchment paper. Drizzle lightly with oil and toss well so all pieces are coated.

Sprinkle bread crumbs over the chicken along with salt, pepper, garlic powder, onion powder, and paprika. Press into chicken, then toss until every piece is fully coated. If needed, add more bread crumbs to ensure an even coating. Keep tossing and pressing chicken into the bread crumbs until everything is well coated.

Pick up the parchment paper and remove it to a clear workspace. Place a fresh sheet of parchment paper on the baking sheet; drizzle a thin layer of oil onto it and spread it around lightly. Arrange the coated chicken pieces in a single even layer on top of the oil. Transfer the stray bread crumbs as well; they’ll help with the crisp. Spray the tops generously with oil spray.

Bake for 20 to 40 minutes, depending on the size of the pieces, until golden and crispy. Flip chicken fingers halfway through baking to ensure even browning. The chicken should be golden and crisp on the outside.