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Prepare the Chicken Mixture: Cut the chicken breast into chunks and pulse in a food processor until finely minced. Transfer to a bowl and mix with the cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and oregano until well combined. Shape into bite-sized nuggets, place them on a parchment-lined tray, and freeze for 30–45 minutes until firm.
Make the Batter: In a bowl, whisk together the flour, cornstarch, baking powder, paprika, garlic powder, and salt. Gradually whisk in the cold water until you have a smooth, thick batter.
Coat the Nuggets: Lightly coat each frozen nugget in flour, then dip it into the batter, allowing any excess batter to drip off.
Fry the Nuggets: Heat the oil to 175°C (350°F). Fry the nuggets in batches for 4–5 minutes, turning occasionally, until golden brown, crispy, and the internal temperature reaches 74°C (165°F).
Serve: Drain on a wire rack or paper towels and serve immediately with ketchup, honey mustard, barbecue sauce, ranch, or your favorite dipping sauce.