Begin by patting the chicken breasts dry with paper towels, then cut them into 1.5-inch bite-sized pieces. This helps the crust stick better and ensures even cooking.
Set up your dredging station with three shallow bowls: one with flour, another with beaten eggs, and the third with panko breadcrumbs mixed with salt and paprika for flavor.
Dredge each piece of chicken first in the flour, shaking off any excess, then dip into the beaten eggs, allowing any excess to drip off.
Press each coated chicken piece into the seasoned panko breadcrumbs, ensuring an even, light coating. Place the breaded nuggets on a plate as you go.
Pour enough oil into a large skillet or pot to reach about 2 inches deep, and heat over medium-high heat until it reaches 180°C (356°F). Use a thermometer to monitor the temperature.
Carefully add a few nuggets into the hot oil, ensuring not to overcrowd the pan. Fry for 3 to 4 minutes, turning occasionally with tongs until they are golden brown and crispy.
Use a slotted spoon to remove the cooked nuggets and transfer them to a paper towel-lined plate or wire rack to drain excess oil. Repeat with remaining nuggets.
Let the nuggets rest for 1-2 minutes to maintain their crispness, then sprinkle with a little extra salt if desired.
Serve your homemade crispy chicken nuggets hot with your favorite dipping sauces, enjoying that irresistible crunch with juicy, tender chicken inside.
