📖 Instructions

1. First, gather yer treasure – that be the ingredients, ye scallywag!
2. Cut the chicken breasts into nugget-sized pieces, about 1-inch each. Set 'em aside in a bowl. Make sure you are using a sharp knife or you will have some problems.
3. Prepare three shallow dishes. In the first, whisk together the flour, salt, pepper, garlic powder, onion powder, and paprika. In the second, beat the eggs with a splash of water. In the third, combine the breadcrumbs with the dried parsley and grated Parmesan cheese.
4. Dredge each chicken piece in the flour mixture, making sure it's fully coated. Shake off any excess. I like to double-check at this point to ensure an even coat, otherwise, they will be a little funky.
5. Dip the floured chicken into the egg mixture, then let any extra drip off. After this, roll it in the breadcrumb mixture, pressing gently to make sure the breadcrumbs stick. Place the breaded nuggets on a baking sheet lined with parchment paper.
6. In a large, heavy-bottomed pot or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to keep an eye on the temperature – too hot, and they'll burn; too cool, and they'll be greasy.
7. Carefully add the breaded chicken nuggets to the hot oil in batches, making sure not to overcrowd the pot. Fry for about 3-4 minutes per side, until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
8. Remove the fried nuggets with tongs or a slotted spoon and place them on a wire rack to drain excess oil. Season lightly with salt immediately after frying.
9. Arrange the golden nuggets on a platter to resemble a pirate's treasure. Serve immediately with yer favorite dipping sauces – like honey mustard, BBQ, or ranch dressing, savvy?