1. Prepare the Chicken

• Cut the chicken breasts into small, nugget-sized pieces. You can shape them similarly to McDonald’s classic nugget shapes—round, oval, and boot-shaped.
• In a food processor, add the chicken, salt, black pepper, garlic powder, onion powder, paprika, egg, and cornstarch. Pulse until the mixture becomes smooth and pasty.
• Transfer the processed chicken mixture into a bowl and refrigerate for 15 minutes to firm up.

2. Prepare the Breading

• In a shallow dish, whisk together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, onion powder, and baking powder. This will create the dry coating.

3. Make the Wet Batter

• In another bowl, combine water, flour, cornstarch, salt, and baking powder. Whisk until smooth. The batter should have a pancake-like consistency.

4. Shape and Coat the Nuggets

• Lightly oil your hands and shape the chicken mixture into nuggets.
• Dredge each nugget in the dry flour mixture first, ensuring an even coat.
• Dip the nugget into the wet batter, letting any excess drip off.
• Coat the nugget again in the dry flour mixture for the second time. This double-coating method helps create the crispy texture.

5. Fry the Nuggets

• Heat the vegetable oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C).
• Fry the nuggets in small batches for about 3-4 minutes per side, or until golden brown and cooked through.
• Remove and drain on a paper towel-lined plate.

6. Serve and Enjoy!

• Serve the nuggets hot with your favorite dipping sauces like honey mustard, barbecue, or homemade sweet and sour sauce.