Start by cutting the chicken breasts into small, bite-sized pieces—about 2 cm thick—then lightly season with salt and pepper. Set aside to let the flavors settle.
In one shallow bowl, combine the seasoned flour with paprika, garlic powder, salt, and pepper. Mix well to evenly distribute the spices.
In a second bowl, beat the eggs with a splash of milk until smooth and frothy—this will help the coating stick and create a tender finish.
Pour the panko breadcrumbs into a third shallow bowl—they should look light and airy, ready to give your nuggets that perfect crunch.
Heat the oil in your frying pan over medium heat until it shimmers—this is your sign that it's about 180°C (350°F) and ready for frying.
Dip each piece of chicken first into the seasoned flour, pressing gently to ensure full coverage. Shake off any excess to avoid clumping.
Next, dunk the floured chicken into the egg wash, making sure it’s fully coated—a little sizzle and froth will tell you it’s working.
Finally, roll the chicken in the panko breadcrumbs, pressing gently to help the coating adhere. Repeat this process for all pieces.
Carefully place the coated chicken pieces into the hot oil, working in small batches to keep the temperature steady. Fry for 3–4 minutes, turning occasionally, until they turn a deep golden brown and crackle with crispness.
Remove the nuggets with a slotted spoon and place them on a wire rack or paper towels to drain excess oil. Rest for a couple of minutes to let the crust set.
Finish by sprinkling a little finishing salt or your favorite seasoning if desired. Serve hot with dips like ketchup or honey mustard, and enjoy that irresistible crunch.
