Unroll a 12” section of plastic wrap and place it on the cutting board. Place one chicken breast on one end of the plastic wrap and fold the other end over. Using a meat mallet (I have this one) or very heavy spoon or rolling pin, beat the chicken until the entire piece is even in thickness all over. I aim for ½” to ¾” thick. Repeat with the remaining chicken.
Cut the chicken into equal sizes, about 1 ½” in size.
Preheat a cast iron skillet, or another heavy bottomed skillet to medium heat and add 2 Tbsp healthy cooking oil.
In a shallow dish, crack 1 egg and add 1 tsp water, ½ tsp salt and ½ tsp pepper. Use a whisk to mix well.
In another shallow dish, measure 1 cup of breadcrumbs, ½ cup flour and 1 tsp each salt, paprika, garlic powder and onion powder. Mix well.
Working in batches, move the cut chicken pieces into the egg mixture and coat thoroughly.
Then move the chicken to the breadcrumb mixture and coat thoroughly.
Add to the skillet in a single layer and cook until the sides begin to turn golden brown, about 3-5 minutes.
Using tongs, flip each nugget over and cook until finished and both sides are dark golden brown, about 2-4 minutes.
Remove the nuggets to a plate lined with a paper towel or napkin to allow excess oil to drain.
Repeat with the remaining chicken, using additional egg, water, breadcrumbs, flour, spices and cooking oil as necessary. (If you need just a little bit more of the breadcrumbs mixture, use ½ cup breadcrumbs, ¼ cup flour, ½ tsp of each salt, paprika, garlic powder and onion powder.)