Make the nugget mixture: In a large bowl, combine the ground chicken, egg, and heavy cream.

Add the seasoned salt, garlic powder, paprika, kosher salt, and pepper.

Stir until well mixed. The mixture will be pretty soft and sticky. Trust the process!

When ready to fry, make a breading station with three bowls: In one bowl combine the cornstarch, flour, kosher salt, and pepper. Stir with a fork to mix. Whisk the eggs in a second bowl. Pour the panko into the third bowl.

Using a 2-tablespoon scoop, take one scoop of the chicken mixture at a time and scoop to the seasoned flour mixture.

Roll it to coat it in the mixture, then lightly pat it into a nugget-shaped patty.

Quickly coat both sides with the egg, then place it in the bowl of panko, turning it to coat both sides.

Keep going with the rest of the ingredients until all the chicken is used.

Pour about 1 inch of oil into a heavy pot and heat over medium-high heat until the temperature reaches about 360°F. Carefully drop in a few of the nuggets.

Fry them until the bottoms are golden and crisp, 2½ to 3 minutes, moving them around the pan gently to make sure they don't burn.

Carefully flip the nuggets and let them cook for about 1½ minutes more, until golden and crisp all over.

Remove the nuggets to a pan lined with paper towels.

Continue to cook the rest in batches. Sprinkle with a little extra kosher salt before serving with ranch, barbecue sauce, ketchup, honey mustard, or any dipping sauce you like!