Cut the chicken breasts into small chunks and place them in a food processor. Add the potato flakes, garlic powder, onion powder, kosher salt, and freshly ground black pepper. Blend until the ingredients form a smooth and cohesive mixture, which will act as the base for the nuggets.

Take approximately 1½ to 2 tablespoons of the prepared chicken mixture and use your hands to mold it into nugget shapes. Aim for uniformity in size to ensure even cooking.

In one shallow bowl, beat the eggs until they are fully combined. In a separate shallow dish, mix the Panko breadcrumbs with paprika and kosher salt to create the breading mixture.

One by one, dip each nugget into the beaten eggs, letting any excess drip off. Next, coat the nugget in the breadcrumb mixture, pressing gently to ensure the coating adheres evenly. For a double-crisp finish, repeat this process by dipping the nugget again in the egg wash and re-coating it with breadcrumbs.

Pour enough vegetable oil into a large skillet or frying pan to create a layer approximately ½ inch deep. Heat the oil over medium-high heat until it reaches a temperature of 350°F. To check if the oil is ready, drop a small crumb of breading into the pan; it should sizzle instantly.

Carefully place the breaded nuggets into the hot oil in small batches. Fry each nugget for about 3-4 minutes on each side, or until they turn a rich golden brown and are fully cooked through. Use a slotted spoon to remove the nuggets from the oil, and transfer them to a plate lined with paper towels to absorb any excess oil.

Present the freshly fried chicken nuggets while they’re still hot. Pair them with dipping sauces such as ketchup, barbecue sauce, honey mustard, or ranch dressing for a satisfying snack or meal. Enjoy your delicious homemade nuggets!