Just… cut it.

Bite-sized pieces.

Not too tiny (they’ll dry out), not huge (they won’t cook properly).

Honestly, anything roughly nugget-ish works. No one is grading your shapes.

Throw everything into a bowl:

garlic powder

paprika

pepper

salt

lemon juice

egg

Mix it with your hands if you don’t mind getting messy. I swear mixing with hands makes food taste better. Or maybe that’s just my imagination—whatever. It works.

Let it sit for like… 10 minutes.

Twenty minutes if you get distracted scrolling your phone.

Both are fine.

Two bowls:

Bowl 1: flour + salt + pepper

Bowl 2: breadcrumbs + herbs

Don’t mix them up.

I’ve done it.

It’s chaos.

Dip chicken → flour

Dip again → egg mixture

Finally → breadcrumbs

And press a little so the crumbs actually stay on. The more evenly you coat, the more satisfying the crunch.

Line them up on a tray. Admire them. They look like nuggets already.

You’re basically Gordon Ramsay at this point (minus the yelling).

Heat oil in a pan. Not too much—just enough to sizzle.

Place nuggets gently. Don’t throw them like basketballs.

Fry until golden. Flip.

3–4 minutes each side, depending on how thick you cut them.

Move them to paper towels so they don’t feel like swimming in oil.

If you’re tired or avoiding oil:

Preheat air fryer to 190°C

Brush nuggets lightly with oil

Cook 10–12 minutes

Flip halfway because we must play fair

They come out surprisingly crispy. Sometimes I prefer this version when I want nuggets without the guilt.