Prep time: 15-20 minutes

Cook time: 5-6 minutes per batch

Materials:

• 1 lb chicken breasts
• 2 eggs
• 2 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1 tsp onion powder
• Salt to taste
• 2/3 cups flour
• 2/3 cup corn starch
• 1/3-1/2 cup warm water
• Neutral oil for frying (about 2-3 cups)

Process:

1. In a food processor add in the chicken breasts, 1 egg, 1/2 tsp garlic powder and pinch of salt. Mix until the chicken is broken up and has a ground meat consistency.
2. Start to form your desired sized nuggets and coat them in the corn starch.
3. Place the coated nuggets on a baking sheet and continue this process until the nuggets are all formed. Set aside for the time being.
4. In a medium sized mixing bowl combine the flour, remaining garlic powder, paprika, onion powder, salt, 1 egg and the water. Mix well to combine. You are looking for a pancake batter consistency.
5. Take one nugget at a time and dip it in the mixture and place back on the baking sheet. Continue until all nuggets are coated.
6. Place the baking sheet in the freezer for 30-4 minutes.
7. In a skillet with high sides add in the oil. Let the oil heat up until it nice and glossy. Lower the heat to medium fry the nuggets in batches for 5-6 minutes per batch (about 2-3 minutes per side).
8. Remove and place on a paper towel lined plate to catch some of the oil.
9. Plate, serve with your favorite dipping sauce and ENJOY!