Cut the chicken breast into small pieces. Place the chicken pieces in a food processor along with the potato flakes, onion powder, garlic powder, kosher salt, and freshly ground black pepper.

Pulse the mixture until it forms a smooth, compact mass. This will be the base fo nuggets.

Using your hands, take small portions (about 1 ½ -2 tablespoons) of the chicken mixture and form them into nugget shapes. Make sure they are uniform in size for even cooking.

In a shallow bowl, beat the eggs.

In a separate shallow dish, mix the Panko breadcrumbs, paprika, and kosher salt.

Dip each shaped nugget into the beaten eggs, allowing any excess to drip off.

Coat the nugget in the breadcrumb mixture, pressing gently to ensure an even coating.

For an extra crispy crust, repeat the process: dip the nugget back into the eggs and then coat it again with the breadcrumb mixture.

In a large skillet or frying pan, heat enough vegetable oil to cover the bottom by about ½ inch. Heat the oil over medium-high heat until it reaches about 350°F. You can test the oil by dropping a small piece of breading into it; if it sizzles immediately, the oil is ready.

Carefully add the breaded chicken nuggets to the hot oil in batches. Fry for about 3-4 minutes per side, or until the nuggets are golden brown and cooked through. Use a slotted spoon to transfer the cooked nuggets to a paper towel-lined plate to drain any excess oil.

Serve the chicken nuggets hot with your favorite dipping sauces. They pair wonderfully with ketchup, barbecue sauce, honey mustard, or ranch dressing. Bon appétit!