Chicken Nuggets

Roughly cut the chicken breast into small cubes.

In a bowl, combine the cubed chicken with salt and white pepper.

Add cornstarch to the chicken mixture.

Transfer the mixture to a food processor and blend until it forms a paste-like ball.

Portion the chicken mixture using a scoop or by hand.

Roll and flatten the portions into nugget shapes.

Lightly coat each nugget in cornstarch and place them on a tray.

Place the tray of nuggets in the freezer for about 30 minutes to set.

While the nuggets are freezing, heat vegetable oil in a pot to 350°F (175°C).

In a mixing bowl, combine all-purpose flour and cornstarch.

Add paprika, salt, white pepper, and garlic powder to the dry ingredients.

Gradually whisk in the club soda until you have a smooth, runny batter similar to pancake batter.

Take the nuggets out of the freezer, dip each one into the batter, ensuring it's fully coated.

Carefully place the battered nuggets into the hot oil, frying in small batches of 4-5 at a time for about 3-4 minutes.

Once golden brown and cooked through (internal temperature over 160°F), remove the nuggets and let them drain on a wire rack.

Serve the hot chicken nuggets with your favorite dipping sauces.