If baking, preheat oven to 400 degrees.
Mix together breadcrumbs, basil, oregano, salt and pepper in a shallow bowl.
Beat together egg and melted butter.
Add flour to a ziplock bag and then add 1/4 of the chicken pieces. Shake until covered. Repeat until all chicken is covered in flour.
Dip the chicken into the butter and egg mixture.
Dip the chicken in the breadcrumb mixture and press to cover. Set ready chicken nuggets in a single layer on a foil lined baking sheet (if baking) or on separate plate (if air frying).
If baking, bake at 400 degrees for 20 minutes or until internal temperature reaches 165 degrees.
If air frying, preheat air frier to 360. Cook chicken for 8 minutes (flipping at 4 minutes) in a single layer or until internal temperature reaches 165 degrees.
Serve with low FODMAP ketchup or low FODMAP ranch (I found mine at www.fodyfoods.com. Didn’t love the ranch, quite frankly, but the ketchup is fab!).