Cut two chicken breasts into small nugget-sized pieces.
In a bowl, mix together 100g of plain flour, 1 tsp of garlic powder, 1 tsp of paprika, and 1/2 tsp of salt.
Beat two eggs in another bowl and place 100g of breadcrumbs in a third bowl.
Dip each chicken piece first into the flour mixture, then into the beaten eggs, and finally coat it in breadcrumbs.
Heat up enough vegetable oil in a large frying pan to cover the bottom by about 1 cm and wait until the oil is hot.
Add the coated chicken nuggets to the hot oil and cook for around 3-4 minutes on each side, or until golden brown and crispy.
Transfer the cooked nuggets to a paper towel-lined plate using a slotted spoon to drain off any excess oil.
Repeat the process until all the chicken nuggets are cooked.
Serve the chicken nuggets hot with your choice of dipping sauce (e.g. ketchup, BBQ sauce, honey mustard, etc.).