Cut the chicken breasts into bite-sized pieces, about 1 to 1.5 inches each.
Season the chicken pieces with a pinch of salt and pepper.
2. Set Up a Breading Station:
In a shallow bowl, place the flour. Season with a pinch of salt and pepper.
In another shallow bowl, beat the eggs.
In a third shallow bowl, combine the breadcrumbs, garlic powder, onion powder, paprika (if using), and grated Parmesan cheese (if using).
3. Coat the Chicken:
Dredge each chicken piece in the flour, making sure it is coated on all sides. Shake off any excess flour.
Dip the flour-coated chicken into the beaten eggs, coating it well.
Finally, coat the chicken in the breadcrumb mixture, pressing gently to ensure the breadcrumbs stick. Repeat this process for all the chicken pieces.
4. Fry the Chicken Nuggets:
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
Once the oil is hot, add the breaded chicken pieces in a single layer. Avoid overcrowding the pan—work in batches if necessary.
Cook the chicken nuggets for 3-4 minutes on each side, or until golden brown and crispy. Ensure the internal temperature of the chicken reaches 165°F (74°C) for full safety.
5. Drain and Serve:
Use tongs to remove the chicken nuggets from the pan and place them on a paper towel-lined plate to drain excess oil.
Serve hot with your favorite dipping sauce, such as ketchup, honey mustard, or ranch dressing.
Dipping Sauce (Optional):
In a small bowl, mix together ketchup, honey, mustard, and garlic powder. Adjust the ingredients to taste for a sweet and tangy sauce.
