Start by cutting the chicken breasts into uniform bite-sized pieces, about 2.5 cm (1 inch), and pat them dry with paper towels to help the coating stick better.
If using soy sauce, toss the chicken pieces in a small bowl with soy sauce and let marinate for 10 minutes to tenderize and add flavor.
Set up three shallow bowls: one with seasoned flour mixed with smoked paprika, garlic powder, and salt; another with beaten eggs mixed with a splash of water; and the third with panko breadcrumbs.
Dredge each chicken piece first in the seasoned flour, making sure to coat thoroughly, then dip into the egg wash, allowing excess to drip off, and finally roll in the panko breadcrumbs, pressing gently to adhere.
Heat the oil in a heavy-bottomed pan or deep fryer to 180°C (350°F). Use a thermometer to monitor the temperature until it reaches the ideal frying heat, and listen for a gentle bubbling.
Carefully place the coated chicken nuggets into the hot oil in small batches, ensuring not to overcrowd the pan. Fry for about 4–5 minutes, turning occasionally with tongs, until they are deep golden brown and crispy.
Use tongs to remove the nuggets once they are crispy and golden, then transfer to a paper towel-lined plate to drain excess oil.
Let the nuggets rest for 1–2 minutes; this helps the crust set and prevents sogginess, while the aroma of seasoned chicken fills the kitchen.
Serve your crispy homemade chicken nuggets hot, with your favorite dipping sauces and a sprinkle of flaky sea salt for extra flavor.
