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In a food processor mix together the chicken and all of the seasonings.
When everything is fully incorporated shape into nuggets. This is a very sticky mixture. To make the shaping easier, dip your hands in water before shaping. Once the chicken is formed into nuggets, dip them into the cornstarch. Pat the nuggets in between your hands to get the excess cornstarch off.
Freeze the chicken nuggets for 30 minutes to an hour so that they hold their shape and don’t fall apart in the wet batter.
In a large bowl, combine all the wet batter ingredients together and whisk until everything is fully incorporated.
Dip each nugget into the wet batter so that it is fully coated. Fry until fully cooked and golden brown. Enjoy!