▢2 boneless, skinless chicken breasts ▢1 cup all-purpose flour ▢2 eggs ▢2 tablespoons water ▢1 cup regular or panko breadcrumbs ▢½ cup Parmesan cheese ▢1 tablespoon Italian seasoning ▢teaspoon garlic salt ▢oil, for frying
Cut chicken into bite-sized pieces (about 1–1 ½ inches) Place flour in a medium bowl Combine eggs and water in a second bowl and beat together.
In a third bowl, combine breadcrumbs, Parmesan cheese, Italian seasoning, and garlic salt and mix.
Fill a frying pan with about 2 inches of oil and heat over medium heat to 350°F While oil is heating up, coat the chicken. Coat each nugget with flour, then dip into the egg mixture. Finally, coat with the breadcrumb mixture.
When oil is ready, place one nugget into the oil to test. It should sizzle immediately. If it darkens too quickly without cooking on the inside, then the oil is too hot. Adjust the heat accordingly.
Fry nuggets in batches for 3–4 minutes on each side, then place on a wire rack or paper towel–lined plate to drain before serving.