Whisk together flour, salt, black pepper, paprika, garlic powder, onion powder, dried oregano, and dried thyme in a mixing bowl.

In a separate bowl, beat an egg and blend in cold sparkling water. Gradually combine the wet mixture with the dry ingredients, stirring until a smooth batter forms. Allow the batter to rest for 5 minutes.

Optionally, marinate the chicken pieces in your preferred seasoning for added flavour. Otherwise, proceed to the next step.

Heat vegetable oil in a deep pan or pot over medium heat, aiming for an oil temperature of approximately 170°C (340°F).

Coat each chicken piece in the batter, ensuring full coverage, and gently place it into the hot oil. Fry the nuggets in batches to prevent overcrowding. Fry for roughly 4-5 minutes until the nuggets turn a golden brown and attain a crispy texture.

Utilize a slotted spoon to lift the chicken nuggets from the oil and transfer them to a plate lined with paper towels, helping to absorb any excess oil.

Optionally, you can allow the chicken nuggets to rest for 30 minutes before frying. This step can enhance the coating’s lightness and crispiness.

Present the battered chicken nuggets while still hot, accompanied by your favoured dipping sauces.