Prep the chicken: Pat the chicken dry with kitchen paper. Cut into bite-sized pieces, roughly 3-4cm each. I aim for uniform shapes so they cook evenly. You should hear a clean, solid sound as the knife cuts through the meat – no tearing or squishing, which indicates a dull blade.

Set up the breading station: In a shallow bowl, whisk the flour with half the salt and half the pepper. In a second bowl, beat the eggs with the milk until the mixture is a uniform pale yellow and slightly frothy, with no visible streaks of egg white. In a third bowl, combine the panko, Parmesan, garlic powder, onion powder, smoked paprika, and the remaining salt and pepper. The breadcrumb mixture should look like a speckled, golden sand.

Coat the chicken: Working one piece at a time, dredge the chicken in the flour, shaking off any excess. You want a thin, dusty coating – if it looks thick and pasty, tap it off. Dip it into the egg wash, letting any excess drip back into the bowl for about 5 seconds. Finally, press it firmly into the panko mixture, ensuring every surface is covered. The nugget should feel rough and textured to the touch.

Rest the nuggets (crucial step): Place the coated nuggets on a wire rack set over a baking tray. Let them rest at room temperature for 20-30 minutes. You'll notice the coating becoming slightly matte and adhering more firmly to the chicken. This step prevents the breading from falling off during frying.

Heat the oil: Pour oil into a heavy-bottomed pan or deep skillet to a depth of about 1.5cm. Heat over a medium-high flame until it reaches 175°C (350°F). If you don't have a thermometer, drop a breadcrumb into the oil; it should sizzle immediately and float to the surface, turning golden brown within 30 seconds.

Fry in batches: Carefully lower 5-6 nuggets into the hot oil, ensuring they aren't touching. Fry for 3-4 minutes per side, until the coating is a deep, even golden brown and the chicken is cooked through. You should hear a steady, gentle sizzle – if it's roaring, the oil is too hot. The nuggets will feel firm to the touch when done.

Drain and rest: Transfer the cooked nuggets to a wire rack (not paper towels, which trap steam and make them soggy). Let them rest for 3 minutes before serving. The sound of the nuggets hitting the rack should be a crisp, dry tap, not a wet thud.