Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Using a sharp knife, cut them into bite-sized pieces, about 3-4cm wide. Try to keep them a similar size to ensure they cook evenly.

Set Up Your Breading Station: You'll need three shallow bowls or dishes. In the first, mix the plain flour, salt, pepper, garlic powder, smoked paprika, and onion powder together until well combined. In the second bowl, whisk the two eggs with a splash of water. In the third bowl, pour in the Panko breadcrumbs.

First Coat - Flour: Take a piece of chicken and dredge it in the seasoned flour mixture, making sure it's completely coated. Gently shake off any excess flour. This dry layer is crucial for helping the egg wash stick.

Second Coat - Egg: Dip the floured chicken piece into the whisked egg, allowing any excess to drip back into the bowl for a moment.

Final Coat - Breadcrumbs: Immediately place the egg-washed chicken into the Panko breadcrumbs. I find that what works best for me is to use my dry hand to scoop breadcrumbs over the top and press down firmly. This helps the coating adhere properly and not fall off during cooking. Place the breaded nugget on a clean plate or baking tray and repeat with the remaining chicken pieces.

Heat the Oil: Pour the vegetable oil into a large, heavy-bottomed frying pan or skillet until it's about 2cm deep. Heat over a medium-high heat until it reaches around 175°C (350°F). If you don’t have a thermometer, you can test it by dropping a breadcrumb in; if it sizzles vigorously, the oil is ready.

Fry the Nuggets: Carefully place the nuggets into the hot oil, ensuring you don't overcrowd the pan. Cook them in batches. Fry for 3-4 minutes on each side, until they are a deep golden brown and the chicken is cooked through.

Drain and Serve: Use a slotted spoon to remove the cooked nuggets from the pan and place them on a wire rack to drain. This allows air to circulate and keeps the bottoms crispy. Serve immediately with your favourite dipping sauces.