Pat the chicken breasts dry with paper towels and remove any visible fat or connective tissue.

Slice each breast horizontally into roughly three equal pieces, then cut those pieces into bite-sized nuggets about 2 inches long.

Place each nugget between two sheets of plastic wrap and gently pound with a meat mallet until roughly 0.75 inches thick.

Place the flour mixed with half the seasonings in one shallow bowl.

Whisk together eggs, milk, and remaining seasonings in a second bowl.

Put the leftover flour in a third bowl.

Dredge each nugget in the seasoned flour, shaking off excess, then dip into the egg wash, and coat again with flour.

Pour oil into a large pot and heat to 350 degrees Fahrenheit.

Carefully place nuggets into the hot oil in a single layer without crowding.

Fry for 2 to 3 minutes per side until deep golden brown and floating on the surface.

Transfer cooked nuggets to a wire rack lined with paper towels to drain excess oil.